Blackberry-Apple Oat Bars

Blackberry-Apple Oat Bars use one oat-and-flour mixture for both the base and the crumble topping, with sliced apples and blackberries layered between them.

Half the mixture is pressed into the pan and baked first so the bottom develops structure before the fruit is added. The reserved half becomes the crumbly top layer.

The bars need to cool before cutting so the fruit filling and oat layers can set. The source makes a large tray yielding 12–15 bars.

Ingredients

• 3/4 cup unbleached white flour
• 3/4 cup whole wheat flour
• 2 cups rolled oats
• 1 1/2 cups slivered almonds, or a mix of sunflower and pumpkin seeds
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup ghee or unsalted butter, softened
• 1 cup Sucanat, raw cane sugar, or brown sugar
• 4 apples, cored and cut into slivers
• 3 cups blackberries

Method

Preheat the oven to 350°F (180°C). In a blender or food processor, combine the flours, oats, almonds or seeds, baking powder, cinnamon, ghee or butter, and sugar. Reserve half of the mixture. Press the remaining half into the bottom of a lightly oiled 10 x 15-inch (25 x 38-cm) baking sheet and bake for 10–12 minutes, until lightly browned. Arrange the apple slivers over the crust, add the blackberries, and scatter the reserved crumble mixture over the top. Bake for another 15–20 minutes. Cool before cutting into bars. Makes 12–15 bars.