What you need: Makes a 11x19 inch tray
For the base layer:
2 cups whole wheat flour
1 cup sugar
1/2 tsp salt
1 cup butter, cut into 1/2 inch cubes
For the blueberry puree:
2 cups fresh or frozen blueberries
Juice of 1 lime
1 cup brown sugar
For the top layer:
1/2 cup butter cut into 1/2 inch cubes
1/2 cup brown sugar, firmly packed
1/2 cup whole wheat flour
1 cup rolled oats
1 cups peanut, finely chopped
1/8th tsp salt
Preheat the oven to 375 degree F. Line 11x19-inch baking pan with parchment paper. Combine flour, sugar and salt at low speed for a few seconds. Add butter pieces to the flour mixture. Combine at low speed until the mixture resembles damp sand crumbs.
Pat this mixture on to the pan lined with parchment. Distribute the crumbs evenly. Bake in a preheated oven until the edges turn golden brown. About 15 minutes or more.
In a saucepan, add blueberries, lime juice and sugar. cook until the blueberries get pulpy and thick. About 12-15 minutes. Let it cool down to a warm temperature.
In a bowl, combine the nuts, brown sugar, oats, and wheat and salt together. Then, add the butter and mix with your fingers to resemble a crumbly texture.
Spread the blueberry puree evenly over the hot crust from the oven. Sprinkle the crumbly nut topping over it. Place the pan back into the oven and continue baking until topping is deep golden brown. About 18-20 minutes. Cool to room temperature on wire rack before you cut them into desired dimension. Can be stored air tight for up to a week. Enjoy!
