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Scale
Ingredients
The jammy strawberry filling
- 700 g fresh strawberries
- 2 tbsp cornstarch
- 4 tbsp granulated sugar
- zest from 1 lemon
The soft buttery crumble
- 260 g all-purpose flour
- 150 g light brown sugar
- 226 g salted vegan butter (softened )
- 1/2 tsp salt
- 50 g rolled oats
Instructions
- Pre-heat oven 356°F/180°C/160°C fan. Line a 9 or 10-inch square baking dish with parchment paper.
- Jammy filling: Add all the ingredients into a saucepan, and heat over low-medium heat. Once the sugars melted and the mixture starts to bubble, cook for a further 2-3 minutes or until it thickens up a little more. Set the jammy strawberry filling aside.
- Soft buttery crumble: Combine AP flour, light brown sugar, oats and salt. Next, add the salted vegan butter and mix until it resembles crumbs. Add 3/4 of the crumble mixture into the pre-lined baking dish. TIghtly press the mixture into the pan to form the base with clean hands or the back of a measuring cup. Bake for 6-8 minutes.
- Bake together: Pour the strawberry filling over the base, and crumble over the remaining topping. Bake for 45-60 minutes or until the top becomes a little golden.
- Rest: Allow bars to rest for 2 hours, and then pop them into the fridge to cool for a further hour or two. Slice into 16 bars using a serrated knife, and enjoy!
Nutrition
- Calories: 230
Find it online: https://cookingwithparita.com/recipe/strawberry-crumble-bars/