While my husband and I were on our honeymoon in Park City, UT, we visited a bakery, Great Harvest Bread Co. I scanned their selection of breads, pastries, cookies and bars. Ya’ll this bar that had peaches and blueberries caught my eye immediately.
(I loved this cobbler bar so much I took a picture)
My first bite of the chewy, crunchy, sweet, juicy cobbler bar exceeded my expectations. It was better than I thought it was going to be.
I loved this bar so much that when I got home. I recreated the cobbler bar with my own spin. I also tried to lighten it up some so that it could almost be enjoyed for breakfast or dessert. This bar is packed with oats and fruit. I used coconut oil and butter but you can use all butter or coconut oil. Whatever you have on hand or prefer.
My version is baked in a tart pan and sliced in wedges but you can bake it in a square or rectangle pan and cut into bars.
Fruit and Oatmeal Tart
½ cup old-fashioned oats*
1 ½ cups all-purpose flour or brown rice flour**
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon
3 tablespoon unsalted butter
3 tablespoons extra-virgin coconut oil
1 cup light brown sugar
1 large egg
1 teaspoon pure vanilla
3 tablespoons old-fashioned oats
3 tablespoons all-purpose flour or brown rice flour*
1/2 tablespoon light brown sugar
pinch fine sea salt
1 tablespoon extra-virgin coconut oil
2 small fresh peaches, sliced ½-inch thick
1 1/2 cups fresh blueberries
Preheat oven to 350 degrees F. Grease a 10-inch tart pan or 3 (4-inch) mini tart pans with removable bottoms with coconut oil.
Place the oats in a spice grinder or small electric food chopper. Pulse until it forms a powder. Transfer the oat flour to a small bowl.
Add the flour, baking soda, salt, and cinnamon to the bowl.
In a medium microwave safe mixing bowl, melt the butter and coconut oil. Add the sugar and stir until combined. Add the egg and vanilla and quickly whisk until combined. Stir in the dry ingredients. Transfer the mixture to a tart pan. Using the back of the spoon, smooth the dough into the pan.
In a small sauté pan, add the oats. Cook the oats over medium heat for about 4 minutes or until toasted. Toss the oats halfway through.
In a small bowl combine the toasted oats, flour, sugar, cinnamon, salt, and oil. Using your fingers mix until combined.
Evenly scatter the peach slices and blueberries into the pan. Sprinkle the topping over the fruit.
Bake on the top rack of the oven for 30 minutes or until set and golden brown. Allow the tart to cool on a wire rack for about 15 to 20 minutes and then remove the tart from the pan on to a serving plate or cake stand.
Serve slightly warm.
Serves 6 to 8.
*Use gluten-free oats for a gluten-free tart.
**For brown rice flour, I love Two Brooks Farm Missimati Brown Rice flour. I am partial because it is a Mississippi (my home state) company. By using the brown rice flour, the tart will be gluten-free.