BERRY BEST- July, 2024.

Baking with fresh fruit can be difficult. I usually resort to making a crust and then dropping on something like raspberries, right after the bar comes out of the oven. This bar base is perfect for any summer fruit you like. Consider blueberries, peach slices, raspberries, strawberries!

Find this recipe on pages 62 - 63 of my Fat Witch Bake Sale cookbook.

• Ingredients
• Crust
• 1 cup unbleached all-purpose flour
• ¼ light brown sugar, packed
• 1 teaspoon salt
• ¼ teaspoon baking powder
• ¼ cup agave syrup
• 1 large egg
• 6 tablespoons (¾ stick) unsalted butter at room temperature
• 1 tablespoon raspberry (or any other fruit) preserves
• Topping
• ¾ cup raspberry preserves
• ⅓ cup quick cooking oats (not instant)
• 2-3 cups fresh raspberries (or other fruit), rinsed and thoroughly dried

• Directions
• Preheat the oven to 350 degrees F.
• Line 9” x 9” baking pan with aluminum foil. Press down tightly in the corners. Allow for over-lap on the top of the pan.
• The Crust:
• In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
• Stir in the agave and egg.
• Add the butter and fruit preserves. Stir until well combined.
• Spread the mixture evenly on the bottom of the foil-lined pan.
• Bake 15 minutes until the edges are a dark gold.
• Remove the pan from the oven.
• Leave the oven on.
• The Topping
• In a medium mixing bowl, mix the preserves and oats together
• Spread the mixture over the crust.
• Bake for 10 minutes or until the edges are slightly bubbly.
• Remove the pan from the oven.
• Immediately place the fruit evenly on the hot topping.
• Cool the pan for at least 1 ½ hours.
• You will be able to remove the bar from the pan by pulling up the sides of aluminum foil.
• Transfer to a serving platter and put in the refrigerator to chill.
• Cut just before serving.