Kim’s Simple Recipes

My friend Marla brought this to our last tennis match.

I am not a big dessert fan but this is amazing.  Hope you all like it as much as I do.  I served it at a recent dinner party and warmed it before serving and added a scoop of vanilla ice cream. I also now make it as a school snack.  My kids usually end up in a class that has peanut allergies so this is a great snack.

1 1/2 cups all- purpose flour

1 1/2 cups rolled oats

1 cup firmly packed brown Sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup unsalted butter, cut into chunks.

3 cups blueberries or 2 cups blueberries and 1 cup raspberries.  Fresh or frozen

3/4 cup sugar

2 tablespoons cornstarch

1 Tablespoon lemon juice

Generously spray an 11×7 baking pan with non stick cooking spray. A 9×13 pan will work too.

For Crust and Topping in a food processor, put flour, oats, brown sugar, baking powder, salt

and cinnamon and pulse to blend, about 20 seconds.  Add butter and pulse to cut butter into dry ingredients until you have

a crumbly mass, not dry but not sticking together.

Spread or pat half of oatmeal mixture firmly into pan.  Spread on blueberry mixture.  Top as evenly as you can with remaining oatmeal mixture and press slightly.  chill 30 minutes.

Preheat oven to 350.

Bake 40 to 45 minutes until fruit starts to bubble; then reduce oven temp to 325 and bake until done, another 15- 20 minutes or until the fruit that bubbles is deeper in color and the edges of the squares are browned.  Cool completely in pan before cutting.