These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ cups quick cooking oats
  • 1 ½ cups white sugar, divided
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¾ cup cold butter
  • 2 cups blueberries
  • 2 tablespoons cornstarch

  • 2 tablespoons lemon juice

Directions

Step 1: Preheat Pizzello oven to 375℉ (190℃). Grease a 9x13-inch baking dish.

Step 2: Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.

Step 3: Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.

Step 4: Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

 


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