Can’t get through the new season strawberries quick enough? If your family is the same as mine, as soon as they turn a bit ‘squishy’ they no longer eat them. Don’t throw them away. Use them in baking like these easy Strawberry Crumble Bars.
This is one of those melt and mix recipes I love so well. No having to worry about creaming butter and sugar together. The base is also the crumble topping so not a lot to this recipe.
Make a start on the crumble topping and base by mixing all the dry ingredients together then mix in the melted butter.
Using half the mixture, press into a slice tin and bake for approximately 20 minutes or just starting to go golden brown on top. You don’t want to overcook it at this stage as it will need more baking once the fruit and topping has been added.
Set aside and prepare the strawberries.
Cut your strawberries in half or quarters and place in a saucepan with sugar. For 1 cup of strawberries I added 1/2 cup sugar. Slowly cook the strawberries until softened. You don’t want the strawberries to dissolve completely but still have some shape to them.
Spread across the prepared base.
Lightly cover the fruit with the remaining mixture, ‘crumbling’ it on top. Press lightly with the top of your hand and bake for a further 10 to 15 minutes or until golden brown on top.
Allow to cool and slice into squares or bars. Eat as is or drizzle with a simple icing glaze. These bars freeze really well and are perfect for lunch boxes or afternoon tea treats.
I’m not sure I had many leftover to freeze when I made this batch. The best part about this recipe is that you can use any fruit, fresh or tinned. No need to go and buy strawberries especially for it. Use what’s in season or what might lurking in the fridge. Apples, pears, pineapple, kiwifruit, mangoes, cherries, plums, nectarines, the choice is endless. Suitable to serve warm as a dessert too.
- 185gm (6.1/2 oz) butter, melted
- 1 cup brown sugar
- 1.1/2 cups plain (all purpose) flour
- 1/2 tsp bicarbonate soda
- 1.1/2 cups rolled oats (oatmeal)
- 1/2 cup shredded coconut
- 1 cup strawberries (or other fruit)
- 1/2 cup sugar
- For the biscuit base, melt butter and add brown sugar, stir.
- Add other ingredients and combine.
- Place half of the mixture into a slice pan, 16x26cm (6″x10″), press down into pan and bake in a 180 deg C (360 deg F) oven for approx 20 minutes or until just golden.
- For the fruit, over moderate heat, allow strawberries to soften and sugar to dissolve.
- Remove from heat to cool.
- Spread cooked strawberries over base.
- Crumble remaining biscuit base mixture over the top of the fruit.
- Return to oven for approx 10 minutes or until golden on top.
- Serve warm with ice cream or cream for dessert or allow to cool and cut into bars.
- Use any fruit you have, fresh or canned.
- Eg apples, pears, pineapple, cherries, plums, nectarines, etc.
- For extra flavour, add chopped nuts to the biscuit mixture to match the fruit eg walnuts with cherries or macadamia nuts with pineapple.
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