Prep Time: 25 min. Cook Time: 30-40 min. Yields 12 servings
3 cups blueberries
1 tablespoon sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 cup all-purpose flour
1 cup quick oats
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/4 cup butter or soft margarine, melted
Preheat oven to 350 degrees. In a medium saucepan, combine the blueberries, sugar, water, lemon juice, and cinnamon. Bring to a boil. Reduce the heat and simmer uncovered, about 8 minutes or until slightly thickened, stirring frequently. Remove from the heat and set aside.
In a large mixing bowl, stir together the flour, oats, brown sugar, cinnamon, and baking soda. Stir in the melted butter until thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press the remaining oat mixture into an ungreased 9-x-9-x-2-inch baking pan. Bake for 12 minutes.
Carefully spread the filling on top of the baked crust. Then sprinkle with the reserved oat mixture, lightly pressing the oat mixture into the filling. Bake for another 20 to 25 minutes or until the topping is set.
Cool in the pan on a wire rack.
Per serving: Calories 170 (From Fat 51); Fat 5g (Saturated 3g); Cholesterol 10mg; Sodium 18mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 2g.
Vary It! For a fall treat, consider substituting apples for the blueberries.
Tip: If you’re short on time or energy, you can use one 10-ounce jar of an all-fruit spread as the filling.
Recipe taken from Cancer Nutrition & Recipes For Dummies.