Blueberry Oatmeal Squares

 (Adapted from Canadian Living)

For the filling

3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup fresh orange juice
4 teaspoons cornstarch
2 tablespoons water

For the crust and topping

2 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon fresh grated orange zest
3/4 teaspoon salt
16 tablespoons unsalted cold butter, cut into cubes

To prepare the filling

In a medium saucepan, add blueberries, sugar and juice. Bring to a boil, reduce heat and simmer until tender, about 10 minutes. In a small bowl, whisk together cornstarch and water. Whisk into the blueberry mixture and bring back to a boil - cook, stirring, until thickened, about 1 minute. Remove from the heat and place mixture into a medium bowl - place plastic wrap directly on surface and place into the refrigerator until it has cooled, about 1 to 2 hours.

To prepare the crust and topping

Preheat oven to 350 degrees.

In large bowl, whisk together oats, flour, sugar, orange rind and salt. Add butter cubes and using a pastry blender, cut butter into the mixture until it resembles coarse crumbs. Scoop half of the mixture into an 8" square baking pan coated with cooking spray - press mixture down to form an even layer. Remove blueberry filling from the refrigerator and spread over the top. Sprinkle with remaining oat mixture, pressing lightly to adhere.

Place pan into the oven and bake until the top is lightly golden, about 45 minutes. Remove and place onto a wire rack to cool completely before cutting into squares.

Makes about 16 servings.