Strawberry Oat Crumble Bars
These Strawberry Oat Crumble Bars are made with a sweet and simple homemade strawberry filling, spread between a buttery, sweet oat crumble.
Equipment
- 9 x 9 cake pan or baking dish
Ingredients
For the crumble
- 1 1/2 cups cups rolled old fashioned oats (gluten free)
- 1 cup unbleached all purpose flour (or oat flour for a gluten free version)
- 2/3 cup coconut sugar (or brown sugar)
- 2 tbsp maple syrup
- 1/2 cup softened butter, cubed
For the filling
- 2 1/2 cups sliced strawberries (or frozen sliced strawberries)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp water
- 1 tbsp arrowroot powder or cornstarch
Instructions
Make the crumble
- Preheat oven to 350 ℉In a large mixing bowl, add the oats, flour, coconut sugar, and cubed butter.
- Use a fork or pastry cutter to cut the butter into the mixture until it's combined. It should look like a coarse crumble.
- In a 9 x 9 inch square cake pan or baking dish, lined with parchment paper or greased, add ⅔ of the crumble mixture and press down firmly.
- Bake the crust at 350 ℉ for 12-15 minutes until golden brown. Remove from oven and set aside. While the crust bakes, make the filling.
Make the filling
- In a small saucepan over medium high heat, add the strawberries and maple syrup.
- Bring the strawberries and syrup to a boil and then let them cook for 7-10 minutes until they are soft and falling apart.
- In a small bowl, whisk together the arrowroot powder and water to make a slurry.In a small bowl, whisk together the arrowroot powder and water to make a slurry.
- Turn the heat off and stir in the vanilla extract.
- Pour the filling over the crust and spread it evenly, stopping just shy of the edges. Sprinkle the remaining crumble topping over the top
- Bake the strawberry crumble bars for 25-30 minutes at 350 ℉ until the filling is bubbly and the top and edges are golden brown.Let the crumble cool completely and then cut it into bars. Store covered in the fridge!