Blueberry and Raspberry bars in the same pan!

I covered my large pyrex dish in aluminum foil building up a ridge in the middle, spray with oil.

A very old recipe for datte square, I use the crumb part for this fruit filling and the bake times.  If the oatmeal selection is too much for you, use 1/2 instant oatmeal and 1/2 large flake.

I used frozen fruit.  I let the berries defrost overnight. I sit the berries in a strainer over my huge measuring cup (or bowl).
the juice that comes out is thickened with 125mL cornstarch that has been stirred into 125 sugar before mixing into the berry juice.  I microwave on high for 3 minutes until complete full boil. I add the berries which cools down and thickens the mixture/filling.  You can put them in the fridge.  You must boil the juice/cornstarch/sugar mixture to a rolling, full boil or the filling will taste starchy and never thicken.

I use the grater instead of a pastry blender, so much easier!  I dip the cold butter into the crumb mixture each time I grate and I toss the butter pieces into the flour mixture every few seconds. Butter must be completely covered with flour mixture.

Press the crumb firmly into the oiled foil!  push with a fork, your hand, a spatula, the bottom of a measuring cup.  Half Blueberry, half raspberry.  Remember to connect dots of fruit so you do not pull all the crumb up!

I push the top layer of crumbs, this is a bar so you want to cut it.

For a crisp use the same topping, but sprinkle it on. My favourite dessert is fruit crisp, even without ice cream.

I felt I had made too much of the crumb so I froze the extra for next time.