When you're looking for a dessert that's easily portable, this one's ideal. Combining the fruits of summer with the goodness of oatmeal and spice, it's delicious as is or topped with a dollop of whipped cream.
- 2 cups (500 mL) large flake rolled oats, traditional style
- 2 cups (500 mL) all-purpose flour
- 1 1/2 cups (375 mL) packed brown sugar
- 2 tsp (10 mL) cinnamon
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) nutmeg
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) butter, at room temperature
- 2 tbsp (25 mL) lemon juice
- 2 tbsp (25 mL) each of cornstarch and granulated sugar
- 3 cups (750 mL) pitted Ontario Cherries
- 2 cups (500 mL) Ontario Blueberries or Raspberries or combination of both
Lightly butter 13 x 9 inch (3.5 L) baking dish. In large bowl, stir together rolled oats, flour, brown sugar, cinnamon, baking soda, nutmeg and salt. Using your fingers, add butter to flour mixture and crumble until well blended. Firmly pat two-thirds of the oat mixture into bottom of prepared dish.
In medium bowl, stir together lemon juice, cornstarch and sugar until cornstarch is dissolved. Add cherries and berries; toss until evenly coated. Pour over oat mixture in pan. Sprinkle with remaining oat mixture.
Bake in 350°F (180°C) oven 30 to 35 minutes or until topping is golden and a little crisp. Cool completely, then cut into squares. (Best served the same day, as juices from fruit may make base a little soggy.
- Protein: 2.5 grams
- Fat: 9.0 grams
- Carbohydrates: 32.0 grams
- Calories: 219