2 cups fresh or frozen Marionberries or blackberries
2 Tablespoons sugar
2 Tablespoons water
1 Tablespoon lemon juice
2 Tablespoons cornstarch
½ teaspoon cinnamon
2 cups all purpose flour
2 cups quick cooking rolled oats
1 1/3 cups packed brown sugar
½ teaspoon cinnamon
¼ teaspoon baking soda
1 cup margarine or butter, melted
For filling, in a medium saucepan combine berries, sugar, water, lemon juice, ½ teaspoon cinnamon and cornstarch. Bring to boiling. Reduce heat. Simmer uncovered until thickened, stirring frequently.
In a mixing bowl stir together flour, oats, brown sugar, ½ teaspoon cinnamon and baking soda. Stir in melted margarine or butter till thoroughly combined. Set aside 1 ½ cups of the oat mixture for topping. Press remaining oat mixture into an ungreased 9 x 9x 2- inch pan. Bake in a 350 degree oven for 12 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 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars. Makes 24
©2010 Oregon Raspberry & Blackberry Commission.