Blueberry-Coconut Crumble Bars

More blueberry goodness with our hand-picked blueberries from High Ground Organics...

Ingredients

1-1/2 C rolled oats

1 C dried coconut

1 C flour (I used a white whole wheat flour) + 2 T flour

1 C light brown sugar, lightly packed

1 T organic granulated sugar

1/4 t baking soda

1/4 t fleur de sel

12 T butter, melted + 1 T butter, softened

3 C fresh blueberries

zest from 1 lemon

juice from 1 lemon

2 T ground almonds

Procedure

Preheat the oven to 375 degrees F. Place the oats, 1 C flour, dried coconut, light brown sugar, baking soda, and salt, in a 9" x 13" baking dish.

Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Reserve 1/2 C of the mixture and press the remaining base lightly into the pan.

In a large mixing bowl, stir together the blueberries, 1 T softened butter, 1 T granulated sugar, 2 T flour, lemon zest, and lemon juice.

Spoon the blueberry mixture over your crust. Sprinkle the ground almonds and reserved topping over the berries. Bake for 35-40 minutes until the blueberries are softened and the sauce bubbling around the edges. Cool completely. Slice into squares.

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