Recipes

Preheat oven to 350̊ F. Line a 9-inch metal baking pan with foil so that the foil extends by 2-inches on two opposite sides. Butter foil.

Combine oats, flour, brown sugar, zest, baking soda and salt in a medium bowl. Whisk to blend.

Stir in butter.

Reserve 3/4 cup of mixture for topping. Press remainder on the bottom of the prepared pan.

Bake until golden, about 12 - 15 minutes. Remove from oven to cool while making filling. MAINTAIN OVEN TEMPERATURE.

Combine berries, granulated sugar, juice and cornstarch in a small saucepan. Bring to a boil over a moderate heat.

Cook, stirring constantly, until thick and no longer cloudy, about 4 - 5 minutes.

Remove from heat.

Leaving a 1/2-inch boarder around edge spread filling over crust.

Crumble reserved oat mixture over filling. Return to oven and bake until filling is bubbly and crumbs are golden, about 25 - 35 minutes.

Remove oven, set pan (with cake) on a rack and cool completely.

Holding 2 ends of foil, lift from pan and set on a cutting board. Cut into bars or squares.