Ingredients:
• 1½
cups all purpose flour
• 1½
cups old fashioned oats
• ¾ cups
light brown sugar
• ½
teaspoon kosher salt
• 1 cup
cold butter, cubed
Filling:
• ½ cup
granulated sugar
• 3
tablespoons cornstarch
• 2½
cups blueberries
• 1
tablespoon lemon juice
Directions:
Line a
9x9 pan with foil and coat with nonstick spray. Set aside.
In
your blender or food processor pulse together flour, oats, brown sugar and salt
until combined. Add in the cold butter
and pulse until combined and resembles very coarse sand.
Divide the mixture in half and press half into the bottom of the prepared pan to form the crust. Set aside.
and pulse until combined and resembles very coarse sand.
Divide the mixture in half and press half into the bottom of the prepared pan to form the crust. Set aside.
Filling:
In a
large bowl whisk together the granulated sugar and cornstarch. Add in the
blueberries and coat in the sugarmixture.
Add in the lemon juice and stir to combine.
Spread the blueberries on top of the crust.
Finally spread the remaining crust mixture on top of the blueberries and press lightly.
Refrigerate the pan for 30 minutes.
Preheat the oven to 350°F.
Bake for 35-40 minutes until the fruit starts to bubble.
Add in the lemon juice and stir to combine.
Spread the blueberries on top of the crust.
Finally spread the remaining crust mixture on top of the blueberries and press lightly.
Refrigerate the pan for 30 minutes.
Preheat the oven to 350°F.
Bake for 35-40 minutes until the fruit starts to bubble.
Notes:
Don't over-bake, as the crust will become too hard.
Chilling the bars before baking is not optional!
Store airtight in the refrigerator for up to 3 days.
