PLUM OATMEAL SQUARES

Canadian Living - - Summer Desserts -

In saucepan, bring plums, ¾ cup of the sugar, the orange zest and orange juice to boil over medium-high heat. Re­duce heat to medium and cook, stir­ring oc­ca­sion­ally, un­til plums are ten­der and begin­ning to break down, about 12 min­utes.

Whisk corn­starch with 2 tbsp wa­ter; stir into plum mix­ture. Bring to boil; cook, stir­ring, un­til thick­ened, about 1 minute. Scrape into bowl; place plas­tic wrap di­rectly on sur­face. Re­frig­er­ate un­til chilled, about 1 hour. (Make-ahead: Cover and re­frig­er­ate for up to 24 hours.)

While plum mix­ture is chill­ing, in large bowl, whisk to­gether oats, flour, brown sugar, salt and re­main­ing gran­u­lated sugar. Us­ing pas­try blender or 2 knives, cut in but­ter un­til mix­ture re­sem­bles coarse crumbs.

Firmly press half of the oat mix­ture into bot­tom of parch­ment pa­per–lined 9-inch square cake pan. Bake in 350°F oven un­til golden, about 20 min­utes. Let cool in pan for 5 min­utes.

Spread plum mix­ture over crust. Gen­tly press re­main­ing oat mix­ture into small clumps; sprin­kle over plum mix­ture. Bake in 350°F oven un­til crum­ble is golden, about 45 min­utes. Let cool com­pletely in pan. Lift out onto cut­ting board; cut into squares. (Make-ahead: Store in air­tight con­tainer for up to 2 days.)

PER SQUARE

about 304 cal, 3 g pro, 13 g to­tal fat (8 g sat. fat), 46 g carb (2 g di­etary fi­bre, 30 g sugar), 31 mg chol, 121 mg sodium, 130 mg po­tas­sium. % RDI: 2% cal­cium, 8% iron, 11% vit A, 8% vit C, 9% fo­late.

MAKES ABOUT 16 SQUARES | HANDS-ON TIME 25 MIN­UTES | TO­TAL TIME 3½ HOURS

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