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PEI Blueberry and Oatmeal Squares
A delightful dessert or snack from Prince Edward Island, combining the sweetness of wild blueberries with a rustic oat crumble topping and base.
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- 2 cups Rolled oats
- 1.5 cups All-purpose flour
- 1 cup Brown sugar(packed)
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 cup Butter(melted)
- 3 cups Wild blueberries(fresh or frozen)
- 1 tbsp Lemon juice
- 2 tbsp Cornstarch
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- 1
Preheat oven to 190°C (375°F). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- 2
In a large bowl, combine rolled oats, flour, brown sugar, baking soda, and salt. Stir well.
- 3
Pour the melted butter into the dry ingredients and mix until well combined and crumbly. This will form the base and topping.
- 4
Press about two-thirds of the oat mixture evenly into the bottom of the prepared baking pan to form the base.
- 5
In a separate bowl, gently toss the blueberries with lemon juice and cornstarch until evenly coated. This helps thicken the blueberry filling.
- 6
Spread the blueberry mixture evenly over the oat base.
- 7
Crumble the remaining oat mixture evenly over the top of the blueberries.
- 8
Bake for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
- 9
Let cool completely in the pan before cutting into squares. This allows the filling to set.
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- âIf using frozen blueberries, do not thaw them completely before tossing with lemon juice and cornstarch.
- âEnsure the base is pressed firmly to prevent it from crumbling too easily.
- âFor a richer flavor, add a teaspoon of cinnamon to the oat mixture.
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- Add a handful of chopped nuts (like walnuts or pecans) to the oat topping.
- Substitute raspberries or a mix of berries for the blueberries.
- Drizzle with a simple glaze made from powdered sugar and milk before serving.