Strawberry Crumble Bars

Categories:

Pies & Tarts
dessert
summer
vegetarian

Turn your favourite crumble into delicious squares! These strawberry crumble bars are great as a treat, snack or a casual dessert. Easy and quick recipe, perfect with any seasonal berries and your favourite jam! They are chewy, gooey and delightfully crunchy!

Prep Time
15
minutes
Cook Time
40 min
StrawberryCrumbleBars-600x400
Check out the baker

This glorious recipe was created by Anna. You can find more of her delicious baking creations via Instagram @anna_wierzbinska or through her blog linked below.

Take a look
Ingredients
Servings
9 bars
  • 180 g plain flour
  • 80 g rolled oats
  • 150 g unsalted butter chilled and cubed
  • 130 g Tate & Lyle pure cane caster sugar
  • 50 g soft light brown sugar
  • 1 tsp salt
  • 200 g fresh strawberries chopped
  • 3 tbsp strawberry jam
Instructions
HOW TO MAKE THIS RECIPE
  • Preheat the oven to 170 C. Lightly grease and line the baking tin with baking paper.

  • In a large bowl, mix together the flour, rolled oats, caster sugar, brown sugar and salt.

  • Add chilled and cubed butter and rub it into the flour mixture using your hands, until the texture resembles breadcrumbs.

  • Transfer 2/3 of the crumble mixture into the baking tin, and press it firmly into the tin to form the base of the crumble. Use flat object to smooth out the surface, a measuring cup or a back of the spoon will work well.

  • Spread fresh strawberries on top of the crumble base, followed by the strawberry jam.

  • Top it up with the remaining crumble. Sprinkle it all over the strawberries, leaving few pieces of strawberries to show through if you would like.

  • Bake for 35- 40 minutes until golden brown and bubbly. Leave in the baking tin to cool for about 30 minutes, then transfer to a fridge for about an hour. Remove from the fridge and from the baking tin and slice into 9 equal squares. Enjoy!

Chef's Tip
  • You can use your favourite jam in this recipe
  • Make sure that the base of the crumble is packed and compressed into the tin
  • Allow the crumble to cool completely before slicing it