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
Easy to make pie squares that can be made very Weight-Watcher® friendly!
- 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.
Store in refrigerator in a covered container.
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.