Strawberry crumble bars
Make these crumble bars ahead and store in the fridge. Keep in an airtight box to take to school or work as a snack.
Strawberry crumble bars
Make these crumble bars ahead and store in the fridge. Keep in an airtight box to take to school or work as a snack.
Tools
Ingredients
500 g red summer fruit, frozen
1 tsp vanilla extract
1 lime
50 g caster sugar
50 g cornstarch
250 g oats
250 g all-purpose flour
140 g cane sugar
225 g butter, melted
1/2 tsp salt
Step by step
This recipe makes 16 crumble bars.
Mix the fruit, vanilla extract, lime zest, caster sugar and cornstarch and set aside for 5 minutes.
Add the oats, flour, cane sugar, melted butter and salt to the bowl of a Stand Mixer fitted with the Paddle Attachment. Mix on speed 2 until small clumps form.
Press 3/4 of the crumble dough into a lined or greased square baking tin. Spoon the fruit over the dough and spread evenly. Sprinkle the rest of the dough over the fruit.
Bake for 45-60 minutes at 190°C until golden brown. Let cool off completely before cutting into squares. Keep in an airtight container in the fridge for up to 5 days.
If you are using fresh strawberries, put them in the freezer for at least 4 hours. Freezing them prevents leaking of juices and ensures a crunchy bottom of the crumble bar.
