This is a great recipe with some alterations; otherwise I think it would be quite bland. For the crust, I used 1/2 cup white sugar and 1/2 cup light brown sugar, 2 cups AP flour, 1/2 cup whole wheat flour, and 1/2 cup oats, and 1 cup of butter instead of shortening. I increased the salt to 1/2 teaspoon and the cinnamon to 1 tsp. I added the zest of one small lemon and the juice of half of it, plus 1/2 tsp. each of vanilla and almond extract, directly into the egg. I used frozen blueberries straight out of the freezer and added an additional 1 TBSP of cornstarch to the 3 tsp. in the recipe. I also added 1 cup of chopped, toasted pecans to the topping (mixed in). I think next time I might omit the oats and replace it with an equal amount (1/2 cup) of additional whole wheat flour. Also, I might omit the pecans. I'm not sure either of those things improved the texture. Also, something kind of strange happened with this recipe: After I let the dish cool and cut the bars, I thought the filling tasted bland and wasn't sweet enough. But after the bars sat for a couple days, they seemed to become much sweeter--almost too sweet. Strange. So I might cut the sugar just a tad next time.
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