Blueberry Pie Bars
Contains gluten; nut-free and very easily made vegan. Can be doubled in a 9x13 pan.
Crust:
* 1 1/2 cups quick-cook oats
* 1 cup flour
* 3/4 cups brown sugar
* 3/4 cup butter (or shortening)
Filling:
* 1 cup frozen blueberries
* 1/2 cup berry preserves or homestyle berry jam
* 1 tsp citrus zest (the original recipe calls for lemon but we were out and I subbed grapefruit and it was REALLY GOOD)
Combine oats, flour, and brown sugar. Using pastry blender, cut in butter until pieces are the size of small peas. Set aside one cup.
Press the rest of the crust into foil-lined 8-inch square pan. Bake at 350 F for 25 minutes.
In a small bowl, combine blueberries, preserves, and zest. Carefully spread over baked crust. Sprinkle with reserved oat mixture; press lightly into blueberry mixture.
Bake about 30 minutes more or until top is golden. Cool completely in pan on wire rack. Cut into bars.
This entry was originally posted at http://gwenfrankenstien.dreamwidth.org/63739.html. Please comment there using OpenID.
Crust:
* 1 1/2 cups quick-cook oats
* 1 cup flour
* 3/4 cups brown sugar
* 3/4 cup butter (or shortening)
Filling:
* 1 cup frozen blueberries
* 1/2 cup berry preserves or homestyle berry jam
* 1 tsp citrus zest (the original recipe calls for lemon but we were out and I subbed grapefruit and it was REALLY GOOD)
Combine oats, flour, and brown sugar. Using pastry blender, cut in butter until pieces are the size of small peas. Set aside one cup.
Press the rest of the crust into foil-lined 8-inch square pan. Bake at 350 F for 25 minutes.
In a small bowl, combine blueberries, preserves, and zest. Carefully spread over baked crust. Sprinkle with reserved oat mixture; press lightly into blueberry mixture.
Bake about 30 minutes more or until top is golden. Cool completely in pan on wire rack. Cut into bars.
This entry was originally posted at http://gwenfrankenstien.dreamwidth.org/63739.html. Please comment there using OpenID.