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Preparation time
20 minutes
Total time:
5 hours 20 minutes
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Ingredients
Filling
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160 g (3/4 cup) brown sugar
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30 ml (2 tbsp) cornstarch
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15 ml (1 tbsp) unbleached all-purpose flour
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2 eggs
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250 ml (1 cup) 35% cream
Oatmeal Crisp
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175 g (1 3/4 cups) quick-cooking oats
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150 g (1 cup) unbleached all-purpose flour
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105 g (1/2 cup) brown sugar
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2.5 ml (1/2 tsp) baking powder
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170 g (3/4 cup) unsalted butter, diced and softened
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Directions
Filling
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a pot off the heat, whisk together the brown sugar, cornstarch and flour. Add the eggs and cream. Mix until smooth.
- Bring to a boil over medium heat while stirring constantly. Remove from the heat and let cool for 5 minutes.
Oatmeal Crisp
- 1 In a bowl, combine the oats, flour, brown sugar and baking powder. Add the butter and mix just until the dry ingredients are moistened.
- Firmly press half of the oatmeal mixture along the bottom of the prepared pan. Cover with the filling. Top with the remaining oatmeal mixture, letting it fall uniformly over the filling.
- Bake for 55 minutes or until the oatmeal crisp is nicely browned. Let cool on a wire rack for 4 hours. Unmould and cut into squares.
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