- 3 cups of fresh or frozen haskaps
- 1/2 cup of sugar
- 1/3 cup of orange juice
- 4 tbsp. of cornstarch
- 2 tbsp. of water
- 2 1/2 cup of rolled oats
- 1 1/4 cup of flour
- 1 cup of brown sugar
- 1/4 tsp. of salt
- 1 cup of butter cut in dice
- In a saucepan, combine the haskaps, sugar and orange juice and bring to boiling.
- Reduce the heat and simmer for about 10 minutes or until the haskaps have softened.
- In a small bowl, combine cornstarch and water.
- Add the starch mixture to the haskap mixture and boil, stire for about 1 minute or until the filling has thickened.
- Pour into a bowl and let it cool for 5 minutes.
- Cover the surface of the filling with plastic wrap and refrigerate for 1 hour or until cold.
- In a large bowl, combine rolled oats, flour, brown sugar and salt.
- Add the butter and work the mixture until it has the texture of coarse crumbs.
- Press half of the oatmeal mixture into the bottom of a pan.
- Top with cooled haskap topping and sprinkle with remaining oatmeal mixture.
- Bake in preheated 350F (180C) oven for about 45 minutes or until top is lightly browned.
