I seriously need to start waking up early and baking in the morning. Seriously. I know, it looks like a pile of currants and oatmeal, but what's not to love? Custardy, moist, layer of yogurt and berries practically baked in streusel. Hells yeah.
You could maybe eat this all day long, but it won't make it past breakfast. I got out a plate, cut myself a warm slice (it cuts beautifully, btw) and realized this was not a plate food. This is a pick it out of a hot pan and straight to the stomach food.
Adapted from Canela & Comino, I had this in the oven in 15 minutes flat as promised. Do try this, but don't blink or you'll be a sad panda.
Don't Blink Currant Oatmeal Wedges
1 cup whole wheat pastry flour
1 cup oats
1/2 cup of packed brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
5 tbs butter, melted
3 tbs milk
1 1/3 cups dried currants or cranberries
3/4 cup yogurt or sour cream
1/2 cup sugar
¼ tsp salt½ tsp cinnamon
2 tbs flour
1 tsp vanilla
1 large egg, lightly beaten
Preheat oven to 325F. Cut out a circle of parchment paper to fit in bottom of springform pan, line it with circle, grease sides of pan. Any other shallow pan (square, pie, etc.) would work, too. Skip the parchment and just grease it.
In a bowl, mix together flour, oats, brown sugar, salt, baking soda and cinnamon. Drizzle butter and milk over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 3/4 cup of oat mixture. Press remaining oat mixture into the bottom of pan.
In another bowl, combine all filling ingredients, stirring well. Spread currant mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
Bake 40-50 minutes or until edges are golden. Let cool if you can.