Saskatoon Coconut Squares
Description
Another recipe from the wonderful, ‘Eat Alberta First’ book by Karen Anderson. She suggests any hardy berry – haskaps, blueberries, huckleberries, sea buckthorn, saskatoons, or a combo – but saskatoons are a no-brainer here since we have them steps away. Quick and easy, these bars will become a regular summer go-to – enjoy!
Ingredients
Crust
1 c. (227 g) butter, softened
2 c. (250 g) flour
1/2 c. (100 g) sugar AND 1/4 t. salt
Berries – 2 c. fresh or frozen Saskatoons
Topping
1 c. (80 g) unsweetened coconut
3 eggs
1 c. (200 g) sugar AND 1 T. flour
2 T. (28 g) butter, melted but only barely warm
Instructions
Preheat the oven to 350 and butter a 9 x 13 pan. Add the 4 crust ingredients to a medium bowl and use a pastry cutter to blend until you have an evenly dispersed crumbly mix. Spread this over the bottom of the pan and use the bottom of a cup to press it down to form a crust.
Cover the crust with the saskatoons – they should cover the pan completely in a single layer, then sprinkle all of the coconut evenly over all. In another medium bowl, vigorously whisk the eggs for a quick minute, then whisk in the sugar, flour and butter before drizzling and scraping the topping over the entire pan. All may not be covered completely but it should bake up beautifully.
Bake for about 35 minutes until the top is golden brown all over and then allow the squares to cool completely in the pan before cutting and serving.
