These oatmeal squares provide a different way to use your home-canned pie fillings. They’re less fuss than rolling out pie crusts, and fewer calories as well.
A version here has an meringue layer for topping instead of oatmeal: Pie filling squares with meringue.
This recipe uses:
Oven temperature: 175 C / 350 F
Yield: 9 squares
Pie filling squares with oatmeal
- 300 g oatmeal pancake mix (2 cups / 10 oz by weight, or see sub below)
- 2 tablespoons brown sugar (or white sugar, or Splenda®)
- ½ teaspoon ground cinnamon (or ground nutmeg. Optional)
- 1 teaspoon vanilla extract
- 8 tablespoons butter (½ cup. softened. Or marg, or light marg)
- 1 half-litre sour cherry pie filling (1 pint. Any flavour is fine!)
- Start oven heating to 175 C / 350 F.
- Mix everything from the oatmeal dry mix down to the butter to form a crumble.
- Pack half into a greased 20 cm / 8" square pan to form a base.
- Spread pie filling out on top.
- Spread remaining half of crumble mixture on top of pie filling to cover, and pat down lightly.
- Bake for 35 to 50 mins at 175 C / 350 F.
- Let cool before slicing into squares.
Instead of pancake mix for base and top layer, you can use the following:
2 cup rolled oats
1 cup flour (white or whole-wheat)
6 tablespoons brown sugar
2 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla
8 tablespoons soft butter or marg
Use any type of home-canned pie filling you wish.
Varies based on pie filling you are using.
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