Thursday, October 4, 2012

BLUEBERRY LEMON CRUMBLE BARS


There is so much old-fashioned oats and fruit in these
bars that they could almost pass for breakfast ...
almost but not quite.  Because of the sugar, I'll have them
with my afternoon tea.


The recipe appeared in the Fall issue of a local
grocery publication.  I thought I would give it a try
with a prairie variation ... saskatoons in place of blueberries.


They are very very good and when I make them again
I will add even more fruit.

BLUEBERRY LEMON CRUMBLE BARS

3 cups fresh or frozen blueberries or saskatoons
1/3 cup sugar
1 Tbsp. cornstarch
1/3 cup water
1 tsp. fresh lemon juice

In a medium saucepan, stir sugar and cornstarch together until blended.
Add water, lemon juice and half of the berries.
Cook until thickened, stirring constantly.  Stir in remaining berries.
Refrigerate to cool completely.

2½ cups large flake oats
1¼ cups all-purpose flour
1 cup lightly packed brown sugar
zest of one medium lemon
¼ tsp. salt
3/4 cup butter, cut into pieces

In a bowl, stir together, oats, flour, sugar, lemon zest and salt.
Using a pastry cutter, cut in butter until crumbly.
Press 2/3 of the mixture into a parchment lined, 9 x 9-inch baking pan.
Spread cooled berry filling overtop.
Sprinkle with remaining crumble mixture.
Bake in preheated 350 degree oven for 45 minutes or until
golden brown.  Cool in pan before cutting into bars.
Yield: 16 bars





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