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Categories:
rolled oats flour brown sugar orange rind salt cold butter fresh blueberries sugar orange juice cornstarch water
Viewed: 25 - Published at: a year agoIngredients
- 2-1/2 cup rolled oats (not instant) (625 mL)
- 1-1/4 cup all-purpose flour (300 mL)
- 1 cup packed brown sugar (250 mL)
- 1 tbsp. grated orange rind (15 mL)
- 1/4 tsp. salt (1 mL)
- 1 cup cold butter, cubed (250 mL)
- 3 cups fresh blueberries (750 mL)
- 1/2 cup granulated sugar (125 mL)
- 1/3 cup orange juice (75 mL)
- 1-1/3 tbsp. cornstarch
- 2 tbsp. water (20 mL)
Method
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes.
- Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute.
- Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
- In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs.
- Press HALF into 8-inch (2 L) square parchment paperlined metal cake pan; spread with blueberry filling.
- Sprinkle with remaining oat mixture, pressing lightly.
- Bake in centre of 350F (180C) oven until light golden, about 45 minutes.
- Let cool on rack before cutting into squares.
- Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
- Canadian Living Magazine: August 2007
