Strawberry Oat Crumble Bars

Tue, 24 May 2022

Paul Knapp's Strawberry Oat Crumble Bars

Recipe: 

Strawberry Oat Crumble Bars are the perfect treat for late spring early
summer, with a rich buttery tasting crust, soft strawberry zesty filling
inside and a crunchy crumble on top. These bars are a great way to make
a quick and easy strawberry dessert that everybody will enjoy. I used
oats in the crust and crumble on top, for a healthier snack, but if for
some reason you want to leave them out simply replace the amount of oats
with flour.  

Strawberry Oat Crumble Bars can be served chilled or warm
with a big scoop of ice cream if desired. You can change to various
fruits during the summertime, like rhubarb, apple and blackcurrant,
basically any fruit and berries to recreate this amazing dessert with
various flavours. Enjoy!!

Ingredients:
For the Crust base
100g all-purpose flour
100g rolled oats
100g light brown sugar
1/2 tsp baking powder
1/4 tsp salt
115g unsalted plant butter at room temperature
1 tsp vanilla bean extract

For Strawberry Filling:
300g fresh strawberries
30g sugar
1 tbsp corn flour
Zest of a lemon

Method:
Preheat oven to 350F (180C).
Slightly grease an 8×8 inch (20x20cm) square pan and line with parchment
paper, in such a way that some edges are longer to make it easy to lift
it up once it's set I will show you on Tuesday how to.
In a bowl, combine flour, oats, brown sugar, baking powder and salt. Add
butter and vanilla and stir until combined and crumbly. Set aside about

1 cup
(this is our crumble topping)
Press remaining crumb mixture into the bottom of the pan.
Cut strawberries in small pieces and place into a bowl. Add sugar, lemon
zest and corn flour and toss to coat. Spread the strawberries over the
crust.

Sprinkle the reserved cup of crumb mixture over the strawberries.
Bake for 30-40 minutes or until lightly browned. Cool completely and
slice in to 9 portions or 3 firefighter size portions. These will keep
in an airtight container for approximately 4 days and 3 months in the
freezer. Enjoy!