Ingredients
-
-
1 1/2
-
1/2
-
1/2
-
1/4
-
1/8
-
6
-
-
1 1/2
-
3
-
2
-
1
-
-
-
Directions
Blueberry Picnic Bars, , These were delicious and easy I doubled the recipe and put them in a 9×13 pan I added 1/2 cup more blueberries , I’ve made these at least a dozen times! We’re a gluten and dairy free family, and these are so easy to adapt to fit our needs use GF oats, Krusteaz GF all purpose flour, and Earth Balance margarine I’ve also ground some oats into flour and used that before too, but they end up a little more crumbly I’ve made these with blueberries, mixed berries, canned cherry pie filling, and homemade apple pie filling They’re a hit at every potluck and ladies night I’ve taken them to! I always double the recipe to make a 9×13 pan
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Steps
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1
Done
|
Oven to 350. |
|
2
Done
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Line an 8" Square Baking Pan With Foil, Letting Ends Extend Above Pan on 2 Sides. |
|
3
Done
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in a Large Bowl, Mix Oats, Flour, Brown Sugar, Baking Soda and Salt. |
|
4
Done
|
Add Melted Butter and Stir With a Fork Until Evenly Moistened (mixture Will Be Crumbly). Reserve 1/2 Cup Crumb Mixture For Topping. |
|
5
Done
|
Press Remaining Mixture Evenly and Firmly Over Bottom of Ungreased, Foil-Lined Pan. Bake 12 Minute to Set Crust. |
|
6
Done
|
Filling: in a Small Saucepan Stir Berries, Sugar, Cornstarch and Lemon Juice Over Med. Heat Until Simmering. |
|
7
Done
|
Simmer, Stirring Occasionally, Until Juices Are No Longer Cloudy, About 2 Minute. |
|
8
Done
|
Spoon Over Crust. Crumble Reserved Crumb Mixture Over Top. |
|
9
Done
|
Bake For 30 Minute. |
|
10
Done
|
Let Cool Completely in Pan. |
|
11
Done
|
Lift Foil by Ends Onto a Cutting Board. |
|
12
Done
|
Peel Off Foil; Cut Into 2" Squares. |
