I have been making this for a few years and realized I haven't rated it yet. I have made often with whole wheat flour in the crust and am picky about what tastes okay or not with whole wheat flour. This one is great and I actually prefer the way it tastes with the whole wheat. I have doubled it before but always used a bigger pan for that. I do increase the crust by 1/2. So for a single batch I do 3/4cup butter, 3/4c brown sugar, 3/4c oats and 1 1/2c flour. This does throw off the proportion of crust to filling though and recommend doing the same thing to the filling. The crust is a nice change from regular crust. It is a little sweeter if you don't pack the b sugar and much sweeter if you pack it (like oatmeal cookie sweet). We don't use dairy milk in our house (we still use butter though) and for the filling I used 1/2can of coconut milk in stead of evaportated milk. This makes the filling thicker and it sets up really nicely. If you refrigerate this it may be hard to get the crust off the pan so I recommend letting it sit out for at least 1/2hour before serving to let the crust become more pliable. If you don't remember to do this you could place it in a hot oven for a couple mins just to soften the outsides and bottom of the crust to help it release from the pan. Hope you enjoy it as much as we do!
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I have been making this for a few years and realized I haven't rated it yet. I have made...