1cupold-fashioned rolled oats - I use Bob’s Red Mill Organic
¾cup(plus up to 2 tbsps) white whole-wheat flour
⅓cuporganic coconut sugar
¼tspsea salt
½tspcinnamon
6tbspmelted unrefined coconut oil
For the filling
1tsparrowroot starch(or cornstarch)
1tbspfresh lemon juice,from ½ lemon
1tbsporganic coconut sugar,divided
2heaping cups fresh (ideally organic or local) berries of choice - I used a mix of strawberries, blueberries & raspberries*
Instructions
Preheat oven to 375 F. Line the bottom and two sides of an 8-by-8-inch square baking pan/dish** with parchment paper (I use unbleached) to create a ‘sling.’ (Or you can lightly grease the pan but the paper makes it really easy to remove the bars.)
In the baking pan, mix the oats, 3/4 cup flour, sugar, salt and cinnamon. Pour melted oil over, and stir until clumps form. If the clumps feel soft or look too damp, add 1-2 more tablespoons flour. Remove 1/2 cup of the crumb mixture and set aside. Using your hands or the back of a spatula, press the rest of the mixture evenly and firmly into the bottom of the pan.
Rinse and dry the fruit, discard any stems, and cut any large berries into small pieces (I cut my strawberries into ½-inch or so pieces, and left most of the blueberries and raspberries whole).
Spread half the fruit over the crust. Use your hands to evenly sprinkle the starch over the fruit, then drizzle the lemon juice evenly over it, and sprinkle 1/2 tablespoon of sugar on top. Make another layer with the rest of the fruit, and top with the remaining 1/2 tablespoon sugar. Scatter reserved crumbs over fruit.
Bake for 35 to 45 minutes, until fruit is bubbly and the edges of the crust are brown and crispy.
Place the pan immediately in the fridge to cool to help the crust firm up. Once cool, slice into 9 large bars or 16 small bars. Keep leftovers in an airtight container in the fridge for up to a week or freezer for a couple of months.
Notes
*They’re also delicious made with half rhubarb and half strawberries.**I use my 1-½ quart Williams Sonoma Essential Square Baker, which is ceramic, but a metal or glass pan will work, too. Sugar: I like to use organic coconut sugar because it’s less processed, but you could sub a good-quality brown or cane sugar - I like Wholesome brand (here's the organic coconut palm sugar). Flour: Regular whole-wheat or all-purpose flour can be used instead. I think a gluten-free blend would also work.You could also serve it warm, topped with ice cream, for a more traditional crisp instead of bars.Adapted from Smitten Kitchen’s Strawberry Rhubarb Crisp Bars