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Prep Time
15 min
Cooking Time
60 min
Total Time
130 min
Serves
16

Ingredients

3 cups
fresh blueberries
750 mL
1/2 cup
sugar
125 mL
1
lemon, zested and juiced
1 tbsp
cornstarch
15 mL
2 1/2 cups
large flake oats
625 mL
1 1/4 cups
all-purpose flour
300 mL
1 cup
lightly packed brown sugar
250 mL
1/4 tsp
salt
1 mL
1 1/2
sticks (3/4 cup) Churned Salted Butter Sticks, cubed
175 mL

Directions

Step 1
In a saucepan set over medium-high heat, combine the blueberries, sugar and 1/3 cup (75 mL) lemon juice and bring to a boil. Reduce heat to simmer and cook until berries are tender, about 10 min. Whisk cornstarch with 2 tbsp (30 mL) hot water until smooth and stir into blueberry mixture. Bring to a boil again and cook until thickened, about 1 min. Transfer to large bowl and cool, 10 min. Press plastic wrap onto the surface of blueberry mixture to prevent a skin from forming and chill until cold, 1 hour.
Step 2
Preheat oven to 350°F (180°C). Line an 8-in. (2 L) square baking pan with parchment paper. Set aside.
Step 3
In a bowl, stir together the oats, flour, brown sugar, 1 tbsp (15 mL) lemon zest and salt. Using a pastry cutter or 2 knives in a criss-cross motion, cut in butter until crumbly. Press 2/3 of the mixture into prepared pan. Spread cold blueberry mixture overtop. Sprinkle with remaining mixture. Bake until golden, about 45 minutes. Cool in pan before cutting.

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Nutritional Facts

Per:
Calories:
270
Fat:
10
Saturated Fat:
6
Monounsaturated Fats:
Trans:
Trans:
Carbs:
41
Fibre:
2
Sugar:
0
Sugar Alcohols:
Cholesterol:
25 mg
Protein:
3
Iron:
Sodium:
100 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: