Gluten-Free Blackberry Crumble Bars by Dachshundlady

[BakerAunt]

Gluten Free Blackberry Crumble Bars
Submitted by dachshundlady on April 08, 2011 at 6:43 pm

Moist, tart, sweet, chewy and chocolatey.
Yield: 24 bars
Source: GF Variation of recipe in Cooks Country by Kathi Jones-Delmonte

1 1/4 cups KA Multi Purpose GF Flour
12 Tables cold unsalted butter, cut in 1/2" pieces and chilled
2/3 cup dark brown sugar
1/4 cup granulated sugar
1/2 teas salt
1/4 teas cinnamon
3/4 cup lightly toasted coconut (325 for 10 minutes, watch it!)
1/2 cup rolled oats
1 1/4 cups GF seedless blackberry jam, stirred to smooth it
1 cup lightly toasted walnuts or pecans (325 for 10 minutes)
1 1/2 cups GF choc chips (can do mixture of dark, milk or white)
1/4 cup chopped heath bars (if not acceptable, use some GF substitute)

Make crust: Adjust oven rack to middle and preheat to 350. Line 13 X 9 pan with 2 pieces of aluminum foil, criss cross them and allow edges to hang over. Grease foil.

Pulse flour, butter, both sugars, salt and cinnamon in processor until resembles coarse meal. Transfer to medium bowl and stir in coconut and oats.

RESERVE 3/4 cup and press remaining crumbs into prepared pan. Bake until light golden, about 13-15 minutes. Let cool 10 minutes.

Prepare topping: Spread jam over warm crust. Sprinkle with nuts, chips, candy bits, then reserved crumb mixture. Bake until bubbly and golden brown, about 18-22 minutes.

Cool completely on wire rack, about 1 hour. Using foil overhang, lift cookies out of pan. Cut into 24 pieces. (Bars can be stored in airtight container at room temp for 3 days. Also freeze well).

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