Cranberry Peach Cobbler Bars

Filling
1 bag cranberries 
1 can sliced peaches in 100% juice ( set juice aside)
1/2 cup water
1/8 cup Allulose 
2 Tbsp clover Honey
2Tbsp juice from peaches

In medium pan add cranberries, Allulose, water, juice and honey 
Cook until cranberries start to burst, remove from heat and cool.
Chop peaches set aside.

Cookie Crust
2 sticks unsalted sweet cream butter softened
2 cups all purpose flour sifted
1/4 cup Allulose 

Mix together until crumble, put in cookie sheet lined with parchment paper and bake at 350 until golden brown. Set aside to cook 10 minutes.

Batter

2 sticks unsalted sweet cream butter melted
2 eggs beaten
1 1/ Tbsp Allulose 
The rest of the juice from the peaches
1/4 - 1/2 cup water

Mix until smooth.

Now take the peaches and the cranberry mixture and put it on top of the cookie Crust.
Add spoonfuls of the battery.
Bake at 350 degrees until batter is golden brown.

Remove from oven and cool completely before cutting into bars.

Enjoy 



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