Every year for Christmas my Mom puts together "stockings/goodie bags" for her girls. She always puts the most creative things in it.... This year it contained The Wine Lover's Desert Cookbook... How well my Mom knows me.. Wine & desert together?? Hellooo 2 of my favorite things! This is the first recipe I have sampled from the book and it did not disappoint. It was delicious and relatively healthy (as far as deserts go). I used gluten free oats and Pamela's GF baking mix...It would be a fabulous served warm with Vanilla bean ice cream for desert, or as I served it this morning at work.. as a yummy breakfast/brunch treat.
Double Blueberry Crisp Bars
*The Wine Lover's Desert Cookbook1 pint (2 cups) Fresh Blueberries
1 cup dried Blueberries
1/2 cup fresh orange juice
1/4 granulated sugar
2 cups rolled oats
1 cup all purpose flour (I used Pamela's Gluten Free Baking Mix)
1/2 cup dark brown sugar, lightly packed
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup skim milk
Preheat the oven to 350F & position the rack near the center. In medium sauce pan, stir together the fresh & dried blueberries, juice and granulated sugar until sugar dissolves. Boil, stirring occasionally, until the fresh blueberries give off their juices and the mixture begins to thicken slightly, about 8 minutes. (the filling will thicken considerably as it bakes).
In a medium bowl, stir together oats, flour, brown sugar, cinnamon & salt. Add oil & milk, stirring until the ingredients are evenly moistened. Use your hands (dampened with water, if needed) to press about one third of the mixture into the bottom of an unbuttered 8 x 8 inch pan in a solid compact layer. Pour and spread blueberry mixture evenly over the bottom crust, then sprinkle the remaining oat mixture evenly over he filling and gently press into place. Don't worry if some blueberries peek through. Bake until the top is golden brown 35 to 40 minutes.
Cool the bars at least 30 minutes for easiest cutting. Cut into 5 equal strips in one direction, then 3 in the other to make 15 bars. Serve warm or at room, or store in an airtight container at room temp for up to one week.