For the crust -
1 cup flour
3/4 cup light brown sugar, firmly packed
1/2 tsp salt
1/2 cup butter, cut into small cubes
2 1/2 cups quick cook oats
2 tbsp. orange juice
For the filling -
1/4 cup light brown sugar, firmly packed
2 tbsp. flour
pinch of salt
3 1/2 cups fresh wineberries
1 tbsp. lemon juice
Preheat oven to 375*. Spray a 9 x 13 inch pan with nonstick cooking spray.
Put flour, 3/4 cup brown sugar, salt and sugar in a food processor. Pulse a couple of times to combine, add butter and pulse until coarse crumbs form. Add oats and pulse 2-3 times more to mix.
Remove 1 1/2 cups mixture and set aside. Add orange juice to remaining mixture and pulse until just moistened. Press mixture firmly into bottom of the pan.
Whisk together flour, sugar and salt in a large bowl. Fold in berries and lemon juice. Spread on top of crust.
Sprinkle reserved crumb mixture over the filling. Bake 35-40 minutes. Allow to cool 2 hours and then cut into bars. Store in the fridge.
Recipe adapted from a berry oatmeal bar recipe in Family Fun Magazine several years ago.
Readers, what is your favorite berry, and what kind of dessert do you like to make from it?