PLUM OATMEAL SQUARES
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.)
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