2½ cups dark sweet cherries (thawed if using frozen)
½ cup cane sugar
¼ cup brown sugar + 2 tbs brown sugar
½ tsp cinnamon
¼ cup tapioca starch
2 tbs maple syrup
½ tsp vanilla
¼ cup coconut flakes (optional)
Instructions
Preheat your oven to 250 degrees. Coat a 9 x 13 inch baking pan and then line with wax or parchment paper, then spray the lined pan with cooking spray.
Combine the flour, flax seeds,1/2 cup cane sugar, ¼ cup brown sugar, salt, and baking powder in a bowl. Mix the vegan butter, coconut oil, and water into the flour mixture. Once combined, press ¾ of it into the bottom of the pan.
Take the other 2 tbs brown sugar, coconut, cinnamon and the ¼ of the flour mixture that's left and combine in a bowl, set aside.
Next, toss blueberries, cherries, tapioca starch, vanilla, and maple syrup in a bowl, pour onto the dough you pressed into the pan. Smooth evenly.
sprinkle the remaining ¼ mixture on top of the berries.
Bake for 40-50 minutes or until browning on top. Allow to cool completely and then cut into squares. Seal in airtight container in fridge.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/berry-cherry-crumble-bars/