Blueberry Almond Oat Crumb Squares

Preheat oven to 350ºF and grease a 9×13 glass baking dish.

Heat the butter in a small pan over low heat until melted. Remove from heat and stir in almond extract. Set aside.

While the butter melts, combine the oats, flour, brown sugars, salt and cinnamon in a large bowl. Add the butter to the oat mixture and stir until moistened. Stir in the oil and continue to mix until combined. Gently fold in the blueberries.

Dump the mixture into the prepared pan. I say dump because it won’t pour—you’ll have to plop it into the center of the baking dish, and then spread the mixture out into an even layer. I found this to be easiest using my hands.

Bake in the preheated oven for 30 minutes or until the top is golden brown. Cool completely before cutting.

Notes:
Use any fruit, or any mixture of fruit that your heart desires in these. And, if you don’t like and/or don’t have almond extract, use vanilla, or maple, etc.
Canola or other light vegetable oil can be substituted for grapeseed oil and you can use all-purpose instead of whole wheat pastry flour if you prefer.