Fresh Berry Shortbread Bars

I've enjoyed going to the local farmer's market this summer.  It's a great place to purchase produce which I do not grow myself, or has not yet ripened in my garden.  One of my favorite stands sells baskets of fresh raspberries, blackberries, and blueberries.  I usually purchase a flat of blackberries and raspberries as blueberries are not generally a favorite in this house.  The following recipe (adapted from this recipe) is my favorite way of enjoying fresh berries.

Fresh Berry Shortbread Bars

Crust and Topping
1 cup unsalted butter, melted
1 cup white sugar
1/2 cup brown sugar
3 cups flour
1/2 tsp salt

Melt butter in a large glass bowl. Whisk in sugars until combined.  Add the flour and salt and stir until combined.  Mixture will resemble sandy crumbles.  Set aside 1 1/2 cups of the crumbles and press the remaining mixture into a greased 9x12 baking dish. Set aside.


2 whole eggs and 1 egg yolk
1 cup full fat coconut milk
1/2 cup sugar
2 tsp vanilla
1/4 cup flour

Whisk eggs, coconut milk, and sugar until sugar is nearly dissolved.  Add vanilla and stir to combine. Lightly whisk in the flour.  Pour over top of crust in the baking dish.

Berry Layer

3 pints fresh berries (any combination of blackberry, raspberry, blueberry, or boysenberry)
1/2 cup sugar
1 TBSP cornstarch

Toss berries, sugar, and cornstarch together gently and spoon over top of the filling in the baking dish.  Sprinkle the reserved crumble mixture over the berries.  Bake for 45-60 minutes in an oven preheated to 350 degrees.  The crust should appear golden, the filling should be bubbling but set and the crumble topping should just be turning a golden color.  Cool for at least an hour before cutting into squares.


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