This updated twist on date squares uses sweet blueberries with a zesty touch of ginger. Serve as part of a dessert platter or as a sweet treat with vanilla ice cream or lemon frozen yogurt. These are pretty as can be as-is but for a more formal presentation refrigerate in the pan until well-chilled before cutting.
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Ingredients
Filling: In saucepan, bring blueberries and sugar to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring occasionally, until berries are tender, 5 to 7 minutes. In small bowl, whisk cornstarch with lemon juice and vanilla; whisk into blueberries. Boil, stirring, until thickened, about 1 minute. Scrape into bowl and refrigerate for 1 hour.
Preheat oven to 350°F (180°C). In large bowl, stir together oats, flour, sugar, ginger and salt; use pastry blender to cut in butter until in coarse crumbs. Press half into well-greased 9-inch (2 L) foil or parchment paper-lined metal cake pan; spread evenly with blueberry filling. Sprinkle remaining oat mixture evenly on top, pressing lightly.
Bake until golden and set, 40 to 45 minutes. Let cool completely in pan on rack. Cut into squares.
Test Kitchen Tip:
o Use old-fashioned or quick-cooking oats in this recipe. Bars can be kept refrigerated for up to 5 days or freeze for up to 1 month.
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