On that note these bars are made with whole wheat four, oats and nuts. For sweetness I used agave nectar in conjunction with turbinado (raw) sugar since I had it on hand after using it in my sauce, but again you can use honey instead of the nectar.
I don't normally use sugar, but if it's needed I will use turbinado, which is an unrefined sugar. It has a larger grain and is drier than brown sugar. I'm not a huge brown sugar fan- often it's simply refined white sugar that is then dyed with molasses to make it brown.
Warning- these are pretty crumbly. And tasty. I meant to get a few heart cut outs for this picture above but my family ate these too quickly and I only had enough left for one cut out. I hope your kiddos like these as much as mine did!
Raspberry crumble bars
Makes: 16 bars
Prep time: 15 minutes
Cook time: 50 minutes
1 1/2 cups whole wheat pastry flour
1 1/4 cups rolled oats
1/3 cup turbinado sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cups walnuts, chopped
1 stick butter, softened and cut into pieces
1/4 cup honey
1/2 cup raspberry sauce
1/2 cups blackberries
Preheat oven at 350F. Grease a 9x9 inch baking pan.
Mix together flour, oats, sugar, baking soda, salt and nuts. With a pastry blender or two forks mix in butter and nectar until mix is in rough crumbles.
Firmly press 2/3 of the mixture into the prepared baking pan. Bake for 20 minutes.
While it is baking, mix together raspberry sauce and blackberries. Crush blackberries slightly with a fork. Spread this mixture onto the crust. Top with the remaining oat mix and bake for an additional 30 minutes, or until the top is golden. Cool completely before cutting.