I’m always looking for ways to use those hard to resist three packs of gorgeous berries. And anything with strawberries is a hit with my most discerning audience, Wyatt and Hunter; ages 10 and 7. Easy to make with ingredients you may have already in the pantry; good for a snack or dessert. I didn’t make the glaze, and didn’t think it needed one. Although it did take longer in the oven to get golden; maybe its my oven? Many thanks to Erin Clarke of website Well Plated for this tasty treat.
For the Strawberry Bars:
1 cup old-fashioned oats – gluten free if needed
3/4 cup whole wheat flour – or substitute all-purpose flour or 1:1 baking flour to make gluten free (I have no idea what that means)
1/3 cup light brown sugar
1/4 tsp. ground ginger
1/4 tsp. kosher salt
6 Tbs. unsalted butter -melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries -about 10 ounces, divided ( I used a bit more)
1 tsp. cornstarch
1 Tbs. freshly squeezed lemon juice -from about 1/2 small lemon
1 Tbs. granulated sugar -divided
For the Vanilla Glaze (Optional but delicious if you prefer a sweeter bar)
1/2 cup powdered sugar -sifted
1/2 tsp. pure vanilla extract
1 Tbs. milk- any kind
Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8X8 inch baking pan with parchment paper so that the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed up this process in the refrigerator.)
While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice and serve.
This recipe can be doubled and baked in a 9 X 13-inch pan. Store leftovers in the refrigerator for up to 5 days.
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