Ingredients:
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
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:
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.
Servings: 24
Time preparation: 20 min.
Time total: 80 min.