Sophie’s Strawberry Crumble Bar
A delicious & healthy treat to kick start your day!
Ingredients
Crumble Layer
- 120 g Unsalted Butter Melted & extra for lining pan
- 120 g Plain Flour
- 65 g Oats
- 100 g Granulated Sugar
- 45 g Brown Sugar
- 15 g Salt Teaspoon
Strawberry Filling Layer
- 300 g Craigies Strawberries Chopped
- 65 g Granulated Sugar
- 2 tbsp Lemon Juice
- 2 tsp Cornstarch
Instructions
Crumble Layer
- Preheat the oven to 180° & line an 8" square pan with butter.
- Place a pot on the hob, filled half way with cold water & place a glass bowl on top, filled with butter and wait for it to melt completely.
- Add the flour, oats, sugar, salt, melted butter to a large bowl & stir to combine. Mixture will be dry with some larger, well-formed crumble pieces.
- Keep 250g aside of the mixture to be sprinkled on top for the crumble topping.
- Transfer the remaining mixture into the square pan & use a spatula to pat down the mixture, leaving an even and flat surface throughout the pan creating a crumble crust.
Strawberry Filling Layer
- In a large mixing bowl, add the strawberries, sugar, lemon juice, cornstarch & toss to combine. (If the sugar hasn’t dissolved fully don't worry because it liquifies while baking)
- Evenly distribute the mixture over the crumble crust.
- Add the reserved 250g crumble evenly over the top & you can use the spatula again to make sure it is evenly spread throughout the pan.
- Place in the oven & bake for 50 minutes. Crumble should appear set and very pale golden and the strawberry filling mixture will be bubbling along the edges.
- Bars may take longer than 50 to 55 minutes if the strawberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
- Place pan on a rack or wooden board & allow to cool for at least 1 hour before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart.
Notes
Most ingredients can be found in our farm shop.