Strawberry Oat Crumble Bars

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I’m determined to enjoy the seasonal strawberries until they are all gone.  Despite the inclement weather we’ve been experiencing lately there doesn’t seem to be a shortage.   This is the second new strawberry recipe I’ve tried this year with great success.

Strawberry Oat Crumble Bars, a recipe I just couldn’t overlook if only because the strawberry filling is made of fresh strawberries instead of a cooked down version or even jam in the center.

I was concerned the filling might end up being a little too moist and make the bars soggy but the addition of corn starch thickens the strawberry, sugar mixture to perfection!   Lemon zest enhances the already delicious strawberry flavour and should definitely not be omitted… so don’t even think about it.

Sweet, tart, fruity,  buttery, soft and chewy… a perfect strawberry treat!

Strawberry Oat Crumble Bars

Crust

3/4 cups all-purpose flour

1 cup rolled oats

1/2 cup light brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla extract

Zest from 1 lemon

Strawberry Filling

10 ounces fresh strawberries, or approximately 2 cups cut into small pieces  *see note

2 tablespoons sugar

1 tablespoon cornstarch

  1. Cut strawberries into small pieces and place into a bowl.
  2. Add sugar, cornstarch and lemon zest and toss to coat.  Set aside.
  3. Preheat oven to 350 degrees F. and lightly grease an 8×8 square pan and line bottom with parchment paper extending 2 edges to make it easier to lift out once baked.
  4. In a bowl combine flour, oats, brown sugar, baking powder and salt.
  5. Add softened butter and vanilla and with hands combine until crumbly. Reserve 1 cup of the mixture for the topping.
  6. Press remaining amount of mixture into the bottom of pan.
  7. Spread strawberry mixture evenly over the crust.
  8. Sprinkle reserved cup of crumbs over the strawberries.
  9. Bake for 30 to 40 minutes until top is lightly browned.
  10. Cool completely.  Cut into bars or squares.

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Notes, Tips and Suggestions

  • Original recipe states to cut into 9 portions., I cut them into 16 small squares instead, in my opinion a more manageable size.
  • *How much is 10 ounces of strawberries?  I weighed out 10 ounces, cut them into small pieces measuring approximately 2 cups which worked out perfectly.
  • The strawberry filling will look a little juicy and you may be tempted not to add the juice.  Don’t worry (like I did) there’s cornstarch in that liquid needed to thicken the filling.
  • I think blueberries poking through that buttery crumble would be just as delicious!

 

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