I have not tried this recipe. I got it from Tops courtesy of Oregon Raspberry & Blackberry Commission.
Total time: 1 hours 5 minutes
Prep time: 15 minutes
Cook time: 50 minutes
Yield: 18 serving(s)
Ingredients:
| 2 cups blackberries or 2 cups raspberries |
| 2 tablespoons sugar |
| 2 tablespoons water |
| 1 tablespoon lemon juice |
| 1/2 teaspoon ground cinnamon |
| 1 cup flour |
| 1 cup quick-cooking rolled oats |
| 2/3 cup packed brown sugar |
| 1/4 teaspoon ground cinnamon |
| 1/8 teaspoon baking soda |
| 1/2 cup margarine or 1/2 cup butter, melted |
Steps:
- For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
- In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2" pan. Bake in a 350 oven for 20-25 minutes.
- Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
- Bake in the 350 oven for 20-25 minutes more or till topping browns.
- Cool in pan on a wire rack. Cut into bars.
Nutrition Facts:
Calories 108.6, Fat 3, Saturated Fat 0.6, Cholesterol 0, Sodium 41.3, Carbohydrate 19.4, Fiber 1.6, Sugar 10.2, Protein 1.6