| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Quick-cooking oats |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Light brown sugar, packed |
| 1/4 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 3/4 |
|
Stick unsalted butter or margarine, melted |
| 1 1/2 |
c |
Blueberries, rinsed & patted dry |
| 3 |
tb |
Ons, sugar |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
FILLING
Preheat oven to 350°F.
Line an 8-inch 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 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 minutes to set crust.
Meanwhile preapare filling: In a small saucepan stir berries, sugar,
cornstarch and lemon juice over medium heat until simmering. Simmer,
stirring occasionally, until juices are no longer cloudy, about 2 minutes.
Spoon over crust. Crumble reserved crumb mixture over top. Bake 30 minutes
until top is well browned and filling is bubbly. Let cool completely in
pan. Lift foil by ends onto a cutting board. Peel off foil; cut in 2- inch
squares.
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Per serving (excluding unknown items): 78 Calories; 1g Fat (6% calories
from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Recipe by: Woman's Day Posted to FOODWINE Digest 02 Jul 97 by "McNamara,
Kelly" <kmcnamara@LIGGETT.COM> on Jul 2, 1997
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