Ingredients
1 cup old-fashioned rolled oats gluten free if needed
¾ cup white whole wheat flour or substitute all-purpose flour or, to make gluten free, 1:1 baking flour
⅓ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups fresh blueberries* about 10 ounces
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
1 tablespoon granulated sugar divided
Vanilla glaze (optional)
1/2 cup powdered sugar sifted
½ teaspoon pure vanilla extract
1 tablespoon milk any kind you like
Instructions
1. Place a rack in the center of your oven and heat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles. Double recipe to make in 9×13.
2. In medium bowl, combine oats, white whole wheat flour, brown sugar, cinnamon, and salt.
3. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened.
4. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. REALLY press in the crust so that it holds together.
5. Scatter half of the blueberries over the crust.
6. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon granulated sugar.
7. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar.
8. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
9. Bake the bars for 30 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely.
10. While the bars cool, prepare the glaze: in a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment paper handles, lift the bars from the pan. Drizzle with the glaze, slice, and serve.
From wellplated.com
