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Bunnery Boysenberry & Thyme Cobbler Bars

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from Chef Elizabeth Binder
makes approximately 16 bars
• 1 lb. boysenberries
• ½ cup sugar
• 1 tbsp. cornstarch
• 1 tbsp. lemon juice
• generous pinch kosher salt
Cobbler dough:
• 2¼ cup all purpose flour
• 1¾ cup Bunnery Natural Foods O.S.M. Oatmeal
• ½ tsp. kosher salt
• 2 tbsp. fresh thyme leaves (stripped from stalk)
• 3 sticks butter, softened
• 1½ cup sugar
• 2 eggs
• ½ tsp. vanilla extract

For the filling, rinse boysenberries with water and drain. Place in a saucepan with remaining filling ingredients. Bring to a boil then reduce to a simmer for about 10 minutes or until thick. Cool completely.
For the cobbler dough, preheat the oven to 350°F and line a 9” x 9” baking pan with parchment paper and set aside. Combine, flour, O.S.M. Oatmeal, thyme and salt in a large mixing bowl. Beat butter until soft and creamy, adding sugar slowly and beating until well creamed. Add eggs and vanilla and beat to combine. Add flour mixture and stir until just incorporated (don’t over-work). 
If the dough is sticky, either flour your hands or refrigerate until it firms a bit. Press slightly over half the dough into the baking pan and cover with boysenberry filling. Flatten remaining dough between your palms and layer on top of filling to cover completely.
Bake for 50-60 minutes, rotating pan at half time. Cool completely, refrigerate until cold and cut into bars.

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