Hey guys! Today, I bring you these scrumptious Strawberry Lemon Crumb Bars, because who doesn’t love fruit and oats?? And delicious, buttery crumbs… Mmmm.
These crumb bars are super easy to make, and I could eat these crumbs from the bowl they are that good. 😉 The homemade strawberry jam with a hint of lemon only contains 4 ingredients, and is so delicious and not overly sweet. The perfect filling for these bars!
So, if you love strawberries and buttery crumbs like I do, you have GOT to try these Strawberry Lemon Crumb Bars.
Yield: 9 big bars, or 16 small bars
Strawberry Lemon Crumb Bars
Deliciously thick and chewy bars that are oh so buttery and crumbly, and filled with homemade strawberry lemon jam!
1 and 1/4 cups (250g/9oz) fresh strawberries, roughly crushed
Juice of 1 lemon
1 tablespoon cornflour/cornstarch
1/4 cup (50g) caster/granulated sugar
1 and 1/2 cups (190g) plain/all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150g) light brown sugar
1 and 1/2 cups (135g) rolled oats
3/4 cup (170g) unsalted butter, softened
In a saucepan over medium heat, combine the crushed strawberries, lemon juice, cornflour, and sugar. Stir constantly until the mixture have thickened. Set aside.
Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with aluminium foil, and spray with baking spray. Set aside.
Whisk together the flour, baking powder, and salt. Stir in the brown sugar, and oats. Add the butter, and using your fingertips, work the butter into the mixture until moist and crumbly. Press half of the mixture into the prepared pan, and bake for 15 minutes until lightly browned. Spread the strawberry mixture on top, then sprinkle with the remaining crumb mixture.
Bake for 30 - 35 minutes, or until golden brown. Allow to cool completely in the pan on a wire rack before cutting into bars.
Bars will stay fresh in an airtight container in the fridge for up to 5 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.