This Carres granola aux Fraises - Strawberry Crumble Bars recipe has a brown sugar oat crumble crust dough with a strawberry jam center that bakes up golden for a perfect lunchbox or picnic treat.
Table of Contents
Ingredients and substitutions for Strawberry Crumble Bars
- Strawberries: Fresh or frozen strawberries work well here for the traditional take. You could easily replace with blackberries, apricots, plums or raspberries, virtually any soft fruit would be good in this.
- Sugar: Superfine or caster sugar works best with the strawberries to draw out the moisture, without adding additional much flavor. The brown sugar helps add a light complimentary flavor to the cinnamon.
- Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the bars.
- Flour: Plain or all purpose flour is best to create a nice light crumb to our crust and crumble.
- Butter: Unsalted butter was used here, though salted butter would also work if thatโs what you have on hand and softened will help you create that crumble texture.
See recipe card for quantities.
How to make Strawberry Crumble Bars:
Step 1: Cook the strawberries: Cook the strawberries, sugar and corn starch in a medium saucepan over medium heat until it looks jammy.
Step 2: Crumble base: Whip the butter, sugar, cinnamon and extract until fluffy.
Step 3: Stir: The dry ingredients together in a separate bowl.
Step 4: Crumble: Stir the dry ingredients into the butter mixture until it resembles a rough crumble.
Step 5: Spoon: Half the crumble mixture into your tin and press firmly into the base of the tin.
Step 6: Fill: Spoon the jammy compote over the crust.
Step 7: Top: With clumps of the remaining crumble unevenly.
Step 8: Bake: Until golden and allow to cool fully.
Step 9: Slice: Serve up and enjoy.
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Strawberry Crumble Bars (Carres granola aux Fraises)
Ingredients
Fruit
- 500 grams / 1 pound fresh strawberries hulled and diced
- 60 grams / โ cup superfine/caster sugar
- 8 grams / 1 tablespoon corn starch
Streusel Dough
- 180 grams / 6.35 ounces butter room temperature
- 150 grams / ยพ cup brown sugar
- 2 grams / ยฝ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 200 grams / 1 ยผ cups plain flour
- 135 grams / 1 ยฝ cups rolled oats
- 4 grams / 1 teaspoon baking powder
Instructions
- Preheat the oven to 180ยบC/350F and line a 18ร18 cm or 7ร7 inch square baking tin with parchment paper.
- Toss the strawberries, sugar and cornstarch into a saucepan on medium heat and simmer until thickened and reduced, approximately 10 minutes.
- Meanwhile, toss the butter, sugar, ground cinnamon and vanilla extract in a bowl and whip until pale and fluffy, approximately 3 minutes.
- In a separate bowl, stir the flour, rolled oats and baking powder until combined.
- Toss the dry ingredients into the wet ingredients and stir until the mixture resembles a rough crumble.
- Spoon ยฝ the oat crumble mixture into your baking tin and and press firmly until even.
- Top with the strawberry jam mixture and spread evenly before crumbling over the remaining oat mixture.
- Place in the oven and bake until golden, approximately 25 minutes.
- Remove and set aside to cool before removing from the tin.
- Slice and serve.
- Dig in!
Video
Notes
- Strawberries: Fresh or frozen strawberries work well here for the traditional take. You could easily replace with blackberries, apricots, plums or raspberries, virtually any soft fruit would be good in this.
- Baking tin: A square baking tin was used, though a rectangle tin would also work well. Note, the larger the tin from the one used here, the thinner your base and filling will be.
Nutrition
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