On Mother's Day I was given a container of left over blueberries and blackberries as we said our goodbyes. A recent post I had seen on a rhubarb bar inspired me. What about a blueberry blackberry bar? I wanted more than a crumb topping though. I wanted something more like the granola bars I have been making. I wanted that flavor of toasted oats and slivered almonds to pair with the juicy berries. And I recently made a toasted coconut truffle and really enjoyed the toasted coconut flavor. Hmm - that wouldn't hurt either!
Combine 1/2 cup brown sugar, 1/2 teaspoon baking powder, 1 1/2 cups flour in a food processor and pulse briefly. Cut a stick of butter into thirds lengthwise , turn and cut again and then cut into slices to form pea sized squares of cold butter.
Add the butter and one egg to the food proceesor. Pulse in the food processor until the mixture is like bread crumbs. Pour into a prepared 8 inch square pan. Cover with a piece of was paper and press with your fingers or a small rolling pan to form a flat bottom.
Take 3 cups of fruit and toss in a bowl with 2 tablespoons flour and a 1/4 cup sugar. Pour onto the crust.
Put 1/2 cups old fashioned oatmeal, 1/2 cup coconut and 1/2 cup slivered almonds on a foil lined pan in a 400 degree oven for 8-10 minutes or until slightly brown. Toss in a bowl with a 1/4 cup flour, 1/4 brown sugar and a 1/2 stick of melted butter. Stir to combine and pour on top of the fruit.
Cook for 35- 40 minutes in a 375 degree oven. If you serve it warm the berries will burst warm and liquid in your mouth but it won't cut itno nice slices until it is cooled.
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