Strawberry crumble bars
red summer fruit, frozen
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.