Читать книгу Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies - Speedy Publishing - Страница 55

Number of servings: 18

Ingredients:

The filling:

3 pints fresh blueberries

½ cup sugar

3 tbsp corn starch

The crust:

2 ½ cups all purpose flour

1 cup butter, softened at room temperature

2/3 cup powdered sugar

1 tsp vanilla extract

The topping:

2/3 cup rolled oats

½ cup all purpose flour

1/3 cup brown sugar

1 tsp cinnamon

½ cup butter

Preparation:

Preheat your oven to 375 F. Beat the softened butter, powdered sugar and vanilla extract together until the mixture is light and fluffy. Beat in the flour until just combined. Transfer the dough to a large (9” x 13”) baking pan or jelly roll pan and press it firmly onto the bottom of the pan to form a crust. Bake the crust for 20 minutes, or until it becomes golden brown. Remove from oven and allow it to cool slightly.

While the crust is in the oven, make your filling. Add the blueberries, sugar, cornstarch, blueberries and a little water (about 2 tbsp) to a saucepan and bring to a boil, stirring often to dissolve the sugar and corn starch. Boil for 1 – 2 minutes and remove from heat.

You can now make your streusel topping as well. In a large bowl, mix together the rolled oats, flour, brown sugar and cinnamon. Cut the butter into the dry ingredients until it reaches the consistency of coarse bread crumbs.

Spread the blueberry filling evenly over the crust once it has cooled. Top with the streusel and return to the oven for 35 – 40 minutes, or until the streusel is lightly browned. Remove from the oven and place the pan on a wire rack to cool to room temperature before slicing and serving.