2 1/2 cups Rolled Oats (not instant)
1 cup Flour
1 cup Packed Brown Sugar
1/4 tsp Salt
1 cup cold butter
3 cups Fresh or Frozen Blueberries
1/2 cup Sugar
1/3 cup Orange Juice
4 Tbs Cornstarch with 2 tsp water
Make filling first:
In sauce pan bring blueberries, sugar and orange juice to a boil.
Reduce heat and simmer for about 10 minutes, until blueberries are tender, stirring often.
Add the cornstarch/water mixture and cook for 1 minute longer, stirring constantly until thickened.
Place berries in a bowl, cover with plastic wrap (directly on berries) and refrigerate for an hour until cooled.
|Thickening the blueberries|
In a large bowl combine oats, flour, brown sugar, salt and cut in butter with a pastry knife until mixture is crumbly.
Press half of mixture into a greased 8 inch square baking dish: spread cooled blueberry filling on top, then top with remaining oat mixture...press lightly.
|Ready for the oven|
Bake at 350 deg. for 45minutes, until golden brown. Let cool before cutting. Serve with ice cream or whip cream. Enjoy with a nice hot cup of coffee!
|Out of the oven|