BLUEBERRY COCONUT CRUMBLE BARS

BLUEBERRY COCONUT CRUMBLE BARS FOR THE BLUEBERRY FILLING 3 cups fresh or frozen blueberries 2/3 cup sugar 1 rounded tbsp corn starch 1 ounce cold water FOR THE COCONUT SHORTBREAD CRUMBLE 1 cup cold butter cut in cubes 1 1/2 tsp vanilla extract 2 cups flour 2/3 cup sugar 1 1/4 tsp baking powder 2/3 cup dried medium cut coconut TO PREPARE THE FILLING In a small saucepan simmer the blueberries and sugar slowly for about 20 minutes. You want to cook off some of the liquid in the filling and intensify the flavour of the berries. Dissolve the corn starch in the water and add to the simmering berries, stirring constantly. Cook for one minute longer. Remove from heat and let cool completely to room temperature. I often make the filling in advance and store it, covered, in the fridge overnight. TO PREPARE THE COCONUT SHORTBREAD CRUMBLE Lightly grease a 9x9 inch baking pan and line with parchment paper. Preheat oven to 350 degrees F. In a food processor mix together the flour, sugar and baking powder. Pulse in the cold butter and vanilla until crumbly. If you don't have a food processor you can simply rub the butter through the dry ingredients with your hands, this is a pretty simple, fail-safe recipe. When completely crumbly, mix in the dried coconut by hand. Press half of the crumb mixture into the bottom of the prepared pan, then spread on the blueberry filling. Press the remaining crumb mixture together in your hands and break off small pieces, scattering them evenly over the filling layer. Bake for 50 minutes or until light golden brown on top.