Raspberry Peach Picnic Bars
Preheat the oven to 375˚F. Line a 9 x 13 pan with parchment paper and grease with a scant bit of coconut oil.
Melt the coconut oil and the butter in a saucepan (large enough to hold all of the other ingredients as well) over medium heat. Once melted, remove from heat. Add the oats, flours, ½ cup brown sugar, coconut sugar, and a pinch of sea salt. Stir to mix.
Set aside ½ cup of the mixture for the topping. Press the rest of the mixture into the bottom of the pan with an offset spatula until it’s compact and an even thickness.
Place chopped peaches into a bowl; drizzle lemon juice over plus the remaining 1 Tablespoon of brown sugar and toss gently to mix. Gently fold in the raspberries.
Next, scatter the fruit over the base and sprinkle with the reserved topping. Bake until the fruit is bubbly and the topping is golden, about 35-40 minutes.
Let the bars cool in the tray (you can do this in the fridge to speed things up), then cut into roughly 30 pieces. Store in the fridge; they will keep for 4-5 days.
In Your Glass
Enjoying wine with these bars opens up many delicious possibilities. The peach and raspberry combo is a hit with summery aromas and flavors in Viognier or a nice dry rosé. Likewise ending a meal with these bars and a glass of Shafer Red Shoulder Ranch Chardonnay is a treat you won’t want to miss.