Planning a picnic to Pico Ledge? Take these along for a tasty blueberry treat.Base and Topping
1 1/2 cups dry oatmeal
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons melted butter
Filling
1 1/2 cups blueberries
3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
Preheat oven to 350°. Line an 8 inch square baking pan with foil, letting ends extend beyond pan. In a large bowl, mix oatmeal, flour, brown sugar, baking soda, salt, and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be crumbly). Press half of the crumb mixture evenly and firmly over the bottom of the foil-lined pan. Bake 12 minutes to set crust.
Meanwhile prepare filling. Combine filling ingredients, then cook over medium heat until simmering. Cook about 2 minutes stirring occasionally. Spoon over crust. Crumble remaining half of crumb mixture over top. Bake 30 minutes until top is browned and filling is bubbly. Let cool Completely in pan. Lift foil by ends onto a cutting board. Remove foil. Cut into 2 inch squares.
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