Although I did joke last week that I don’t know what fruit is, I love summer berry season! Now raspberries are finally here… to be followed by loganberries, marionberries, blackberries, and all their other delightful friends.
This means shortcake!
What’s better than berry shortcake in the summer? But I just don’t have the energy to make biscuits or pound cake.
However, I found a super simple, delicious recipe for oatmeal shortbread. You can just crumble it into a bowl, layer berries on top, and add whipped cream or vanilla ice cream. The best part (besides the fact that the shortbread is delicious and fast) is that the main ingredient is whole oats.
Oatmeal Shortbread (ADAPTED FROM SeriousEats)
- 3 ½ cups rolled oats
- ½ cup brown sugar (generous)
- ¼ cup whole wheat floor
- ½ teaspoon salt
- 1 ½ sticks (12 tablespoons) butter, softened
- 2 teaspoons vanilla
- Preheat oven to 350 degrees.
- Combine the dry ingredients in a bowl.
- Add the butter and vanilla. Note: if you forget to soften your butter, cut it into tablespoon-sized pats, separate them on a plate, and allow them to come to room temperature. This method will bring the butter to room temperature in about 20 minutes, and won’t have any melting like with the microwave.
- Use your hands to mash together all the ingredients until they form a consistent, crumbly dough.
- Press the “dough” into a 9-inch square, greased baking dish.
- Bake 20–30 minutes until golden. After cooling, run a knife around the edges of the baking dish, and you can flip the dish onto a cutting board. The shortbread should come right out, ready for cutting.
It is crumbly! For berry shortcake, it’s fun to crumble up the shortbread over or under the berries, which makes the dish seem somewhat like a deconstructed cobbler.