YIELD: 24-30 bars
PREP TIME: 20 minutes
BAKE TIME: 30-35 minutes

Ingredients

3 cups currants

2 cups water

2 tbsp. cornstarch

2 tbsp. water

zest of one lemon

1 tsp. vanilla

1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

1/4 tsp. baking soda

1 1/2 cups ROGERS PORRIDGE OATS ORIGINAL BLEND

1 cup brown sugar

3/4 cup butter, melted

 

VARIATION:

Zesty Cranberry Filling

1 12 oz. can whole berry cranberry sauce

1 cup dried cranberries

1/2 cup pecans or walnuts, coarsely chopped

1 tsp. orange zest

Directions

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Preheat oven to 350 degrees. Prepare 9″ x 13″ baking pan.

Bring currants and water to a boil. Mix together cornstarch and 2 tbsp. water and slowly stir into boiling currants. Continue stirring until thickened, about 3 minutes. Remove from heat; stir in zest and vanilla.

Combine flour, baking soda, porridge oats and sugar. Add butter and mix thoroughly.

Press 2/3 of the crumb mixture into the pan.

Spread currant mixture over bottom layer. Sprinkle remaining crumb mixture evenly over the currant layer.

Bake for 30-35 minutes or until lightly browned.

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