Blueberry Picnic Bars
Base and Topping
1 1/2 cups uncooked oats
1/2 cup flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter or margarine, melted
1 1/2 cups blueberries, rinsed and drained
3 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
Heat oven to 350 degrees 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 a 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 for 12 minutes to set crust.
Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med 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 for 30 minutes.
Let cool completely in pan.
Lift foil by ends onto a cutting board. Peel off foil; cut into 2-inch squares.
Independence Day Recipes