Description
Delicious strawberry crumble bars with a buttery topping and flavorful strawberry filling, perfect for dessert.
Ingredients
Scale
- 200 g (7 oz) unsalted butter, melted and cooled slightly
- 220 g (7¾ oz) plain flour, good quality all-purpose flour
- 100 g (3½ oz) oats
- 150 g (5¼ oz) sugar, granulated
- 400 g (14 oz) fresh strawberries, firm, bright red, no mushiness, sliced
- 4 tbsp strawberry jam
- 1 tsp salt
- 1 tsp vanilla bean paste (optional)
Instructions
- Step 1: Gently melt the butter on low heat. Allow it to cool slightly before combining with the flour mixture. This step prevents the flour from cooking immediately, which is essential for achieving a crumbly texture in the base.
- Step 2: In a bowl, mix together the plain flour, oats, sugar, and salt. Use a fork to combine these ingredients until the mixture resembles sandy pebbles with small, pebbly chunks. This consistency is important for creating the crumbly topping.
- Step 3: Take about two-thirds of the crumble mixture and evenly press it into the bottom of your baking dish. Use the palm of your hand to level the surface. Ensuring an even, level base will allow for consistent baking and prevent uneven texture.
- Step 4: Bake the pressed base as required according to the baking time given below (refer to cook time). If the edges start to brown too quickly, rotate the pan after 25 minutes to ensure even baking for all sides.
- Step 5: While the base bakes, slice the strawberries and sprinkle them with 1 tablespoon of sugar. Let them rest for about 10 minutes to macerate. This draws out the juices, helping to prevent a watery filling. If the mixture becomes too wet, discard 1 to 2 tablespoons of strawberry juice to maintain a thicker consistency.
- Step 6: Spread the macerated strawberries evenly over the baked base, ensuring uniform coverage. Then sprinkle the remaining crumble mixture on top. This topping will create a golden finish during baking and hold the filling inside.
- Step 7: Bake for a total of 55 minutes. If the bars seem too dry during baking, cover them with foil 30 minutes into baking and continue for the remaining 25 minutes to retain moisture.
- Step 8: After baking, allow the bars to cool completely. Chill for at least 30 minutes to set before slicing. For clean cuts, use a hot, dry knife warmed slightly and slice carefully to keep edges neat.
Notes
- Store strawberry cobbler bars in an airtight container at room temperature for up to 2 days to maintain texture and freshness.
- Keep in an airtight container in the refrigerator for up to 7 days. Before serving, allow the bars to come to room temperature.
- Wrap bars in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before eating.
- If the crumble topping does not form properly during mixing, add 1 tablespoon of melted butter at a time until the mixture resembles sandy pebbles.
- To avoid a too-soft filling, discard some of the strawberry juice after macerating the fruit as needed.
- Rotate the pan halfway through baking if edges brown too quickly for even cooking.
- Cover with foil mid-bake if the bars appear dry to retain moisture.
- Use a hot, dry knife and chill bars before slicing to achieve clean, tidy pieces.
Nutrition
- Serving Size: 1 bar
- Calories: Data not available
- Sugar: Data not available
- Sodium: Data not available
- Fat: Data not available
- Saturated Fat: Data not available
- Unsaturated Fat: Data not available
- Trans Fat: Data not available
- Carbohydrates: Data not available
- Fiber: Data not available
- Protein: Data not available
- Cholesterol: Data not available