Yummyberrysquares Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
• Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
• Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
• Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
• Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

Steps:

• For the filling: Preheat the oven to 375 degrees F.
• Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
• For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
• Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
• Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
• For the icing: Whisk together the powdered sugar and lime juice until smooth.
• Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
• Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
• Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
• Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with baking spray and line with parchment paper, leaving an overhang on two sides of the pan (for easy removal after baking).
• For the fruit: In a medium bowl, toss together the berries, sugar, lemon zest and juice, vanilla and salt. Set aside.
• For the crumble: In a large bowl, combine the flour, oats, brown sugar and salt. Add the butter and use your hands to work the butter into the oat mixture until crumbly and combined.
• Press a little more than half of the crumble into your prepared pan. Pour the sugared berries over the pressed crust and top with the remaining crumble.
• Bake the bars for 25 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the center is bubbly and the topping is golden, 30 to 35 minutes. Let cool completely, lift out of the pan and slice into 16 bars.

Steps:

• Arrange cake slices on bottom of 13x9-inch dish, cutting if necessary to fit; drizzle with orange juice.
• Toss berries with sugar; spoon over cake slices.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Cover with remaining COOL WHIP.
• Refrigerate 1 hour.

Steps:

• .Arrange cake slices on bottom of 13x9 inch pan. Drizzle with juice. Top with berries and sprinkle with sugar. pour milk in large bowl and add pudding mixes. beat with wire whisk for 1 minute or until well blended. Stir in 1 cup cool whip. Spoon mixture over berries. Top with remaining cool whip. Refrigerate overnight or until ready to serve.

Steps:

• Preheat oven to 350°F.
• Line a 9-inch square metal baking pan with a 12-inch-long sheet of foil, pressing it into bottom and up sides. Butter foil.
• Make base and topping:
• Blend together oats, flour, brown sugar, zest, baking soda, and salt with your fingertips until well combined. Stir in butter. Reserve 3/4 cup of mixture for topping; transfer remainder to baking pan, pressing it firmly in bottom to form an even layer. Bake in middle of oven until golden, 12 to 15 minutes.
• Make filling while base is baking:
• Stir together berries, sugar, juice, and ornstarch in a small saucepan, then bring to a boil over moderate heat. Cook, stirring, until thick and no longer cloudy, about 5 minutes, and remove from heat.
• Assemble and bake squares:
• Spoon filling onto oat base, leaving a 1/2-inch border around edge. Crumble reserved oat mixture on top.
• Bake in middle of oven until golden and bubbly, 30 to 35 minutes. Cool completely in pan on a rack. Holding 2 ends of foil, lift from pan and put on a cutting board. Cut into 1 1/2-inch squares.

Steps:

• .Arrange cake slices on bottom of 13x9 inch pan. Drizzle with juice. Top with berries and sprinkle with sugar. pour milk in large bowl and add pudding mixes. beat with wire whisk for 1 minute or until well blended. Stir in 1 cup cool whip. Spoon mixture over berries. Top with remaining cool whip. Refrigerate overnight or until ready to serve.

Steps:

• Arrange cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spoon over berries; cover with remaining COOL WHIP.
• Refrigerate 1 hour.