The wait is over! August never fails to deliver big juicy blackberries and I find myself stopping to pick plump juicy berries warmed in the sun as I walk along my South Colby road. They get incorporated into scones, salads, chicken dishes and desserts.
This delicious recipe was inspired by the craving for fig newtons and the need to use up blackberries that I had picked earlier in the day. Let me know if you try the recipe and how you like it.
Blackberry Fig Summer Bars
When there's an abundance of fresh figs and blackberries these are delicious!
Crust
- 6 tbsp Butter, melted
- 1 cup Almond flour
- 1/3 cup Brown sugar
Filling
- 1/2 cup Blackberries
- 5-7 Fresh figs, quartered
- 1/3 cup Brown sugar
Crumble Topping
- 1/2 cup Rolled oats
- 1/2 cup Almond flour
- 1/3 cup Pecans, toasted
- 1/4 cup Brown sugar
- 1/4 cup Coconut, unsweetened & shredded
- 1 tsp Cinnamon
- 2 tbsp Butter, melted
- Pinch of Salt
Preheat oven to 350 degrees.
Line an 8×8 baking pan with parchment and lightly spray with baking spray. I use the Trader Joe's coconut oil spray.
In small bowl, combine all crust ingredients. Stir until dough forms. Press into lined pan and bake 6-8 minutes.
While the crust is baking, combine the figs, blackberries and brown sugar in a food processor and blend until smooth. Use a spatula and spread over the crust.
In small bowl combine all the crumble ingredients. Mix until combined. Sprinkle over the fig paste.
Bake for 20-25 minutes until golden brown. Cut into bars and ENJOY!
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