Post by emibee on Jun 28, 2007 14:00:49 GMT -5
Shortbread Crust:
1 cup butter or margarine (2 sticks), softened
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Blueberry Filling:
3 pints blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
Streusel Topping:
2/3 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine (1 stick)
Directions
Prepare Shortbread Crust:
1. Preheat oven to 375 degrees F. In large bowl, with mixer at medium speed, beat butter, confectioners' sugar, and vanilla until light and fluffy. Reduce speed to low; beat in flour just until combined. With fingers, press dough firmly onto bottom of 15 1/2" by 10 1/2" jelly-roll pan to form crust. Bake 20 minutes or until crust is golden brown. Cool slightly in pan on wire rack.
While crust bakes, prepare Blueberry Filling:
2. In 3-quart saucepan, combine blueberries, granulated sugar, cornstarch, and 2 tablespoons water. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute. Remove saucepan from heat.
Prepare Streusel Topping:
3. In medium bowl, stir oats, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs.
4. Spread blueberry mixture evenly over cooled crust. Sprinkle streusel over blueberries. Bake 35 to 40 minutes or until blueberry mixture bubbles and top is lightly browned. Cool completely in pan on wire rack.
5. When cool, cut lengthwise into 6 strips, then cut each strip crosswise into 6 bars.
1 cup butter or margarine (2 sticks), softened
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Blueberry Filling:
3 pints blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
Streusel Topping:
2/3 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine (1 stick)
Directions
Prepare Shortbread Crust:
1. Preheat oven to 375 degrees F. In large bowl, with mixer at medium speed, beat butter, confectioners' sugar, and vanilla until light and fluffy. Reduce speed to low; beat in flour just until combined. With fingers, press dough firmly onto bottom of 15 1/2" by 10 1/2" jelly-roll pan to form crust. Bake 20 minutes or until crust is golden brown. Cool slightly in pan on wire rack.
While crust bakes, prepare Blueberry Filling:
2. In 3-quart saucepan, combine blueberries, granulated sugar, cornstarch, and 2 tablespoons water. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute. Remove saucepan from heat.
Prepare Streusel Topping:
3. In medium bowl, stir oats, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs.
4. Spread blueberry mixture evenly over cooled crust. Sprinkle streusel over blueberries. Bake 35 to 40 minutes or until blueberry mixture bubbles and top is lightly browned. Cool completely in pan on wire rack.
5. When cool, cut lengthwise into 6 strips, then cut each strip crosswise into 6 bars.
