Marionberry Coconut Crumble Bars

Andrea was inspired to make these bars after recording Episode 38: International Connection and discussing crumbles, crisps and cobblers with Stefin. Thinking about the joy of having a crumb layer on top and on bottom of a recipe sent her into the kitchen where she discovered making these is kind of like preparing a deconstructed pie. NOTE: These are particularly good at breakfast time.

  • Marinberry Coconut Crumble Bars

Recipe inspired Kelly at Sorta Awesome podcast Episode 107 and adapted from Well Plated by Erin

Ingredients

  • 1 Cup rolled oats
  • 3/4 Cups all-purpose flour
  • 1/2 Cup coconut flakes, unsweetened
  • 1/3 Cup granulated sugar
  • 1 Teaspoon molasses
  • 1/4 Teaspoon ground ginger
  • 1/4 Teaspoon salt
  • 6 Tablespoons butter, melted
  • 2 Cups marionberries
  • 1 Teaspoon cornstarch
  • 1 Tablespoon lemon juice
  • 1/2 Cup powdered sugar
  • 1/2 Teaspoon vanilla extract
  • 1 Tablespoon milk

Instructions

  1. FOR THE BOTTOM LAYER:
    Line an 8×8 baking pan with parchment paper so the two sides overhang (this is so you can easily lift and cut the bars)
    In a medium bowl, combine oats, flour, coconut, sugar, molasses, ginger and salt until well mixed. Pour in the melted butter and mix until evenly moistened. Set aside 1/2 cup of this mixture for the top layer. Press remaining mixture into the bottom of a pan.
  2. FOR THE MIDDLE LAYER:
    Scatter marionberries across the top of the bar layer. They don’t have to cover completely, it’s OK if some of the bar layer shows through. You can use any berries you want, I think this would be just as good with strawberries, raspberries, or blueberries.
    Sprinkle the cornstarch, sugar, and lemon juice over the top of the berries.
  3. FOR THE TOP LAYER:
    Scatter the reserved 1/2 cup crumb mixture across the top of the berry layer.
  4. Bake the bars 35 – 40 minutes, until the fruit is bubbly and the crumb topping is toasty and golden brown.
  5. Remove from oven and cool completely on a wire rack. While the bars cool, prepare the drizzle: In a small bowl, whisk the powdered sugar, vanilla, and milk until smooth. (Add more milk if needed for a thinner consistency). Drizzle the bars with glaze, slice, serve, and enjoy!