Ingredients:
1 1/2 cups oats, uncooked
1/2 cup flour
1/2 cup light brown sugar, packed
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter or 6 tablespoons margarine, melted
1 1/2 cups blueberries, rinsed and drained
3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon fresh lemon juice
Directions:
Oven to 350F.
Line an 8″ square baking pan with foil, letting ends extend above pan on 2 sides.
In a large bowl, mix oats, flour, brown sugar, baking soda and salt.
Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping.
Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 minute to set crust.
Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering.
Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minute.
Spoon over crust. Crumble reserved crumb mixture over top.
Bake for 30 minute.
Let cool completely in pan.
Lift foil by ends onto a cutting board.
Peel off foil; cut into 2″ squares.
Servings: 16
Time preparation: 13 min.
Time total: 55 min.