A little lemon rind and juice in the blueberry filling offer a lovely flavor boost—the rind contributing floral perfume and the juice a tangy hit.
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
4 ounces whole-wheat pastry flour (about 1 cup)
1 cup old-fashioned rolled oats
2/3 cup packed brown sugar
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3 tablespoons canola oil
1/2 teaspoon vanilla extract
Est. added sugars 12g
How to Make It
Preheat oven to 350°F.
Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat to medium-low; cook 6 minutes or until thick, stirring frequently. Remove from heat; stir in rind and juice.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, oats, brown sugar, and salt in a food processor; pulse 2 times to combine. Add butter; pulse 5 times or until mixture resembles coarse meal. Combine oil and vanilla; drizzle over flour mixture. Pulse 4 times or until moist.
Reserve 2/3 cup flour mixture. Pour remaining flour mixture into a parchment-lined 8-inch square light-colored metal baking pan coated with cooking spray; pat into an even layer in bottom of pan. Spread blueberry mixture on top all the way to edges. Sprinkle evenly with reserved 2/3 cup flour mixture. Bake at 350°F for 45 minutes or until topping is lightly browned and filling is bubbly and almost set on edges. Cool completely in pan on a wire rack. Cut into 16 bars.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice