BlackBerry Bars - can someone convert this?

I saw these this morning on FB.   I'm hoping someone can provide a healthy conversion.   Even if only for the filling without the crust.   I *LOVE* blackberries and would love to make a healthy version of these.

Ingredients:
... Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

Directions:
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

https://www.facebook.com/#!/photo.php?fbid=4612412989570&set =a.4589670181014.1073741831.1269881685&type=1&theater

The crust I can't say much about unless you change it quite a bit. I'd do a nut flour crust with stevia to sweeten or honey/stevia. Even Splenda. Keep the butter and add in some coconut oil to replace some. I'd cut down on the amount though.

The filling, I'd suggest keeping the eggs, use honey/stevia/splenda (i don't use splenda, but I know a lot of people do so just throwing out suggestions) I do find that if you blend sweetners they taste more like a sugar-sweetened dessert. I'd also suggest cutting down on the amount. The sour cream I'd replace with plain Greek yogurt. I'd replace the flour with a couple tbsp coconut flour. Keep the rest the same, maybe add some lemon juice too.

Thanks Blondie! :)

I'd actually be fine without using the crust.    :)

I was thinking about trying to substitute out almost everything for the Pillsbury Sugar-Free cake mix that I like to use to make Pumpkin bar/cake.  Not sure how it would work out, but I still might give it a go! .. :)

I'm not sure since I've never used one of the mixes. Have you seen the cobblers that people make with fruit on the bottom then sprinkle the mix on top? You might try something like that. Cobbler, I think they're calling it. Can't remember for sure! Might have butter on top.