I was looking for an easy dessert to serve at a recent family pool party we hosted at our house. I knew it would be a hot day so I wanted something that would store well prior to the party, not melt the instant it was served, and be a good choice for kids as well as adults.
Blueberry Crumble Squares it was!
I found this recipe online (Cooks.com), made a few adjustments and the results were fantastic. You make it (and could serve it) in a large glass baking pan. You serve the squares cool or at room temperature and they store well.
Everyone, young and old, love the combination of blueberries and oatmeal. I'd make these again in a flash.
Blueberry Crumble Squares
Serves about 20
2 1/2 cups all-purpose flour
2 1/2 cups quick cooking rolled oats
1 1/4 cups brown sugar
1/4 tsp. baking soda
pinch salt
1 1/2 cups butter or margarine, melted and cooled
1/2 tsp. vanilla
1 21-oz. can blueberry pie filling or topping (I used Comstock's)
1 tsp. lemon zest
In a large mixing bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in the cooled melted butter and vanilla and combine well. Set aside 2 cups of this mixture for the topping.
In a large, ungreased 15 x 10 x 1 inch baking pan, pat in the remaining oats mixture in the bottom of the pan as evenly as possible.
Bake in a 350 degree oven for 12 minutes.
While the bottom crust is baking, combine the pie filling and the lemon zest in a bowl, stirring gently.
After 12 minutes, remove the pan from the oven and carefully (the pan is really hot!) spread the blueberry mixture on top of the crust as evenly as possible. Sprinkle the reserved oat mixture on top of the blueberry filling.
Bake in a 350 degree oven for 20-25 minutes until the topping is slightly golden.
Cool in the pan on a wire rack or cold stove burner.
When completely cool, cover the pan with foil or plastic wrap and store in the refrigerator for several hours or overnight.
If serving a crowd, cut the crumbles into small squares and serve them right out of the pan or place them on a big flat platter.
