Blueberry Oatmeal Crumble Bars

*Serves 8
Crust & Crumble Topping

• 1/2 C (1 stick) of butter, melted
• 1 C all-purpose flour
• 3/4 C old-fashioned whole-rolled oats (quick cook or instant will make the mixture too dry)
• 1/2 C sugar
• 1/4 C light brown sugar
• pinch of salt to taste

Blueberry Layer

• 12 oz (2 C) blueberries (fresh or frozen)
• 1/3 C sugar
• 2 TBS lemon juice
• 2 tsp cornstarch

Crust & Crumble Topping
Preheat oven to 350. Line an 8-inch square pan with foil and spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute.

Add the flour, oats, sugars, salt, and stir to combine. (Mixture will be dry and sandy with some larger crumble pieces.)

Set 1 cup of mixture aside to be sprinkles on later.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.

Blueberry Layer
In a large mixing bowl add all ingredients and toss to combine. (If sugar hasn't dissolved fully that's okay because it liquefies while baking.)

Evenly distribute blueberry mixture over the crust.

Evenly sprinkle with the reserved heaping cup of crumble topping mixture.

Bake for about 55 minutes, or until edges are set and center has just set.

Allow bars to cool at least 30 minutes before slicing and serving.

Easy Lemon Bars

Pastry Base

• 1 C cold butter, cut in small pieces
• 1/2 C sugar
• 2 C flour

In a food processor blend together the butter, sugar, and flour.

Press evenly into the bottom of a greased and parchment paper lined 9x13 inch baking pan.

Bake for 20 minutes at 350. The bottom should just be beginning to brown slightly at the top edges.

Lemon Layer

• 1 1/2 C sugar
• 1/4 C flour
• 4 eggs
• zest of 2 lemons, very finely chopped
• juice of 2 lemons (about 2/3 to 3/4 C of juice)

Whisk together the sugar, flour, eggs, zest and lemon juice until sugar is dissolved.

Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked pastry base.

Bake at 350 for 20-25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or add a meringue topping.