Ingredients
3cupsfresh blueberries,or frozen, do not thaw
½cupgranulated sugar
¼cuporange juice
4tspcornstarch
1large Granny Smith apple,peeled, sliced
1½cupswhite whole wheat flour,spoon and leveled, or mixture of whole wheat all-purpose flours
1cupold-fashioned rolled oats,(80 g), or quick oats
½cupgranulated sugar,(100 g)
1tspbaking powder
1tspground cinnamon
⅛tspsalt
10tbspbutter,unsalted, melted
Preparation
Combine the blueberries, sugar, and orange juice into a medium saucepan over medium heat. Bring to a boil.
Allow to boil for 1 minute, then whisk for 1 minute.
Mix the cornstarch with 3 to 4 teaspoons of warm water, until it resembles milk.
Add the watered-down cornstarch to the blueberry mixture.
Simmer on low heat for 3 to 4 minutes until the mixture has thickened.
Remove from heat and allow to cool. Pour into a bowl and refrigerate it until ready to use, if preferred.
Preheat oven to 375 degrees F.
Line an 8×8-inch or 9×9-inch square baking pan with aluminum foil. Set aside.
Combine the flour, oats, sugar, baking powder, cinnamon, and salt together in a large bowl.
Toss with a large spoon. Add the melted butter and mix until the mixture is crumbly.
Press ⅔ of the mixture into the prepared baking pan. Press so that the crust is tight and even.
Place in the oven for 10 minutes, which will allow it to set.
Remove crust from the oven after 10 minutes, and spread the blueberry filling on top.
Top with the peeled and sliced apple.
Top with the remaining oat crumble.
Bake for 35 to 45 minutes until the topping is lightly browned.
Remove from the oven and allow to cool for 30 minutes on a wire rack.
Transfer to the refrigerator to chill for 3 hours before cutting into squares.
