Recipe by Mirj
I first found this recipe in the New York Daily News. It's important to not overprocess the dough because if you do, it will turn out really greasy. Use a light touch with the pulse button. You can also sub dried cherries for the cranberries.
For the filling
- 1 1⁄4 cups dried apricots, coarsely chopped
- 1 1⁄4 cups dried apples, coarsely chopped
- 1 1⁄4 cups dried cranberries, unsweetened preferred
- 1⁄2 cup granulated sugar
- 2 1⁄2 cups water
For the dough
- 2 cups flour
- 2 cups quick-cooking oats
- 1 cup light-brown sugar, lightly packed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 1⁄4 cups cold unsalted butter, cut into 1/2 inch pieces
- 3 ounces honey (1/3 cup plus 1 tablespoon)
- 1 1⁄2 cups sweetened flaked coconut
- 1 cup toasted pecans or 1 cup almonds (or a combination of both)
- 1⁄2 cup sunflower seeds, roasted and salted
Directions See How It's Made
- In a saucepan, combine the first five ingredients and bring to a boil.
- Reduce the heat to maintain a simmer and cook, until the liquid is absorbed and the fruit is fully hydrated, about 30 minutes.
- Meanwhile, heat the oven to 375 degrees and line the bottom of a 9-by-13-inch pan with parchment paper.
- For the dough:.
- Place the flour, oats, light-brown sugar, salt and cinnamon in the bowl of a food processor.
- Pulse briefly to combine.
- Add the butter and honey and process until pieces of butter are no larger than a small pea, about a dozen 1-second pulses.
- DO NOT OVERPROCESS!
- I cannot stress this enough!
- Transfer the mixture to a large mixing bowl.
- Place the coconut, pecans and/or almonds and the sunflower seeds in the food processor bowl.
- Process until the nuts are well broken up, about eight 1-second pulses.
- Transfer to the large mixing bowl.
- Using your fingers, gently mix the two batches of ingredients together until well combined.
- When fully incorporated, the dough will look like lumpy wet sand.
- Add about two thirds of the dough mixture into the bottom of the prepared pan and gently pat down into an even layer.
- Reserve the remaining portion (about 3 generous cups) in a cool place until needed.
- Bake until medium golden brown, about 18 minutes.
- Remove the pan from the oven and evenly spread the fruit compote over the top.
- Sprinkle the remaining dough in an even layer over the fruit.
- Return the pan to the oven and bake for an additional 20 minutes or until the topping is dark golden brown.
- Underbaked bars will be damp and greasy.
- Cool completely before cutting.
- Jam filling variation:.
- You may substitute fruit jam for the fruit compote, but the bars will lose some chewiness.