Blueberry Almond Oat Crumb Squares
We took this to a Memorial Day party on Sunday night. There was some rock star-worthy food and desserts and at first I was afraid that no one was going to cut into it because it sat, untouched, for a good part of the event.
But, when someone finally did cut into it, I noticed several of my friends standing around the dish, practically eating out of it with a knife and spoon. As we left the party, two of the ladies were taking just “one more bite” out of the pan. As we rode the elevator, I just took a couple bites of the crumbs that were scattered in the pan because, well, they were there and no one was watching.
And as I got home that night, I myself pulled out a spoon and had
at least ten a few bites myself. I have no shame either. If I would have tasted it before the party, there is a good chance that it wouldn’t have even made it there in the first place.
Yes, I can be the definition of gluttony. Please help me.
I am so glad that I can just share the recipe with you guys because this is one of those recipe that I want to just dump on the floor so that I can eat it all by myself, and share with no one. The whole thing – 2 sticks of buttery goodness – a whole lot of sweet brown sugar – fresh blueberries. The end.
I’m just going to go make another pan while I watch that Friends video over and over again. I don’t care how many times you watch it, or how many lines you know, it never stops being funny. Would they make a reunion show, already?
Blueberry Almond Oat Crumb Squares Recipe
Yield: 12-15 squares
Prep Time: 5 minutes
Cook Time: 30 Minutes
Fresh seasonal fruit is mixed with a buttery streusel-like mixture and baked into sweet crumbly squares for a perfect summertime treat. In off-season, use thawed frozen fruit to enjoy this dessert!
3 cups old fashioned oats
1 1/2 cups whole wheat flour
3/4 cup light brown sugar
3/4 cup dark brown sugar
3/4 tsp. salt
2 1/2 tsp. cinnamon
2 tsp. almond extract
1 cup (2 sticks) butter
1/4 cup grapeseed oil
3 cups fresh blueberries, washed and patted dry
Preheat oven to 350 degrees and grease a 9x13 glass baking dish.
Heat the butter in a small pan over low heat until melted. Remove from heat and stir in almond extract. Set aside.
While the butter melts, combine the oats, flour, brown sugars, salt and cinnamon in a large bowl.
Add the butter to the oat mixture and stir until moistened. Stir in the oil and continue to mix until combined. Gently fold in the blueberries.
Dump the mixture into the prepared pan. I say dump because it won’t pour – you’ll have to plop it into the center of the baking dish, and then spread the mixture out into an even layer. I found this to be easiest by using my hands.
Bake in the preheated oven for 30 minutes or until the top is golden brown. Cool completely before cutting.
Use any fruit, or any mixture of fruit that your heart desires in these. And, if you don't like and/or don't have almond extract, use vanilla, or maple, etc.
Canola or other light vegetable oil can be substituted for grapeseed oil and you can use all-purpose instead of whole wheat pastry flour if you prefer.