A few weeks ago I was thrilled to find an email from one of my favorite brands, Cascadian Farm Organics. They were putting together a little virtual Holiday cookie exchange and well, you had me at cookie…or rather crumble. As in Raspberry Coconut Crumble Bars.
I had been wanting to make some sort of granola bar mixed with an apple crisp feel plus coconut (I’ll add coconut to anything), and after a little while in the kitchen I came up with this. And wow. The combination of Cascadian Farm Ancient Grains Granola, their Raspberry Fruit Spread, coconut, and pistachios…well just wow. I promise you the recipe is extremely easy, and you will thank me later. Oh and if you’re feeling dangerous add a scoop of fresh vanilla ice cream to a square when it’s warm. Living on the edge my Loves, living on the edge. truly, MKR
- 2 sticks unsalted butter, room temperature
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 cup sweetened baking coconut shreds
- 2 cups Cascadian Farm Ancient Grains Granola
- 1 jar Cascadian Farm Raspberry Fruit Spread
- 1/2 cup unsalted pistachios, rough chopped
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soada
- 1 teaspoon pure vanilla extract
- Vanilla ice cream (optional)
- Preheat oven to 350 degrees
- Place butter, sugar and brown sugar in the bowl of an electric mixer with the paddle attachment and mix on medium speed until creamy. Add vanilla, mix.
- In a large mixing bowl add granola, flour, salt, baking soda, coconut, and pistachios. Mix lightly. Add the butter mixture and combine thoroughly until it comes together in a complete ball. **I used my hands to mix everything completely**
- Place parchment paper in a 9 inch square baking pan, allow plenty of paper to overhang so you can pull it easily out of pan once finished cooking.
- Pat two thirds of the dough evenly along the bottom of the pan to create a base. Spread with jam evenly. Break the remaining dough into small bits and sprinkle on the top of the jam covering most of the surface.
- Bake the bars for approximately 45 minutes or until lightly browned.
- Let cool 30 minutes and cut into bars.
- Top with vanilla ice cream for a completely decadent treat.
All photography original to Waiting On Martha
This post was sponsored by Cascadian Farm Organics, but the recipe and opinions are 100% my own.