Blueberry Crumble Bars

  • 1 ½ cup old fashioned rolled oats (gluten-free if necessary)
  • 1 cup flour, such as all-purpose or oat (see note)
  • ½ cup brown sugar, lightly packed
  • ½ cup butter, melted*
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger, optional
  • ⅛ teaspoon salt

Filling:

  • 3 cups blueberries, fresh or frozen
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 1 tablespoon chia seeds (see note)
  1. Make crumble. Preheat oven to 350F. Prepare crumble mixture by adding rolled oats, oat flour, brown sugar, salt, cinnamon and ginger to a mixing bowl. Melt butter and stir into dry ingredients until well combined.
  2. 1st Bake: Spread ⅔ of the crumble mixture into a parchment lined 8×8″ baking dish. Use the back of a spoon or the bottom of a measuring cup to firmly press the crumble into the dish. Bake the bottom layer of crumble in the oven at 350F for 12 minutes.
  3. Make blueberry filling. Add blueberries, lemon juice, and maple syrup to a small saucepan. While stirring often, bring the blueberry filling to a low boil over medium heat. The blueberries will become juicy.
  4. Stir in cornstarch and chia seeds to the juicy blueberries. Let filling simmer for about 10 more minutes. This helps thicken the blueberry sauce to create a spreadable blueberry jam to layer in our crumble bars. If the filling is too thin, add another teaspoon of cornstarch or chia seeds.
  5. Assemble! Once the bottom layer of crumble is baked and your filling is ready, spread all the homemade blueberry jam and then sprinkle the remaining ⅓ of the crumble mixture on top!
  6. 2nd Bake: Bake the blueberry bars at 350F for 20-22 minutes. Let cool completely before slicing for neat and even bars. Store in the fridge for 5-7 days or on the countertop for 2-3 days.

oatmeal pancakes from The Norris House Inn


2 large eggs
3 1/3 c buttermilk
2 c old fashioned oatmeal
1/2 c flour
1/3 sugar
1 tsp baking powder
1 tsp baking soda
add 1 1/3 c buttermilk

In a large bowl, whisk together the buttermilk and eggs. Add dry ingredients and mix until the batter is
combined. Let the batter stand at room temp for one hour or chilled overnight.

Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over the surface then
brush it with some of the oil. Working in batches, drop the batter of 1/2 c measures onto the griddle, cook
the pancakes for 2 min on each side, or until they are golden and cooked through. Serve with syrup.

Mom’s Peach Crisp

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4 cups sliced fresh peaches
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter
3/4 teaspoon cinnamon
1 cup rolled oats

Preheat oven to 350 degrees F
Arrange peaches evenly in an 8×8-inch baking dish.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.  8 servings