Hello, hello! How was the weekend? We spent ours doing exciting things like putting up shower curtains and towel rails. Wild stuff. The new house is starting to look pretty great though 🙂
We’re also beginning the week with strawberries and butter and oats for a little virtue. Happy Monday!
I decided to bake my favourite crumble as soft, chewy, fruity bars and there are no regrets. There’s brown sugar, cinnamon, flaked almonds and lots of oats for crunch and general awesomeness. This is one of those recipes I made up as I went and you need to try it now, because it’s just what Monday ordered.
The bars are fragile and super crumbly on the top. You can choose to press down the bottom AND the top for firmer bars, but I kind of like the little browned butter and flour bits falling all over the place. You do need to allow the bars to cool completely before slicing them, and then chill the whole thin before taking each bar out and devouring it. Mix it up with your favourite nuts, spices and any old fruit your heart desires. But strawberry season is nearing its end and the only way to cope is to eat as many of them as you can.
This whole recipe is so ridiculously easy, you’ll be making it again and again and again. The strawberries break down into soft, jammy bites. The base and the topping are wonderfully buttery. All it needs (or not, to be safer) is a giant scoop of vanilla ice cream. Happy baking!
- 1 cup all-purpose flour*
- 1 cup oats
- ½ cup brown sugar*
- ½ tsp cinnamon
- ⅓ cup flaked almonds
- ½ cup cold, cubed butter (115 gms)
- 8 to 10 diced strawberries
- Preheat the oven to 180 C and grease a shallow 9x5 baking pan.
- In a large mixing bowl, combine the flour, oats, sugar, cinnamon and almonds.
- Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs and clumps when pressed between your fingers.
- Tip about two-thirds of the mixture into the baking pan and press down firmly with your hands, packing it in.
- Spread the strawberries evenly on top of this base, then finish with the remaining flour mixture, crumbling it as you go. Press down lightly for firmer bars.
- Bake for 20 minutes, or until the topping has browned, and the strawberries have softened.
- Allow to cool completely, before slicing into bars. To make it easier to take out neater bars, chill the whole thing in the pan for about an hour. Use a sharp knife and thin metal spatula to take each bar out and serve. Enjoy!
- The bars need to be kept refrigerated, but they do get soft because of the strawberries, so they're best eaten on day one!
*If the brown sugar is coarse, blitz it for a few seconds in a grinder so that it mixes in easily.
*Prep-time does not include chilling time.