Whenever we are working on this blog, there is always a lot of learning going on. Before starting Cringey Kitchen, neither of us owned a camera or styled food before. We’ve learned how to make recipes, make a website, and take photos.
But we never stop learning. Even when we figure something out, we know there’s infinitely more room to keep improving.
We first attempted this recipe for last year’s strawberry season (early June) and we made the mistake of not prebaking the bottom layer of the crust. It caused the crumble bars to be way too crumbly. It turned into a strawberry granola.
It was delicious, but we had to eat it with a spoon. That was not the desired result.
So here we are, over a year later, and we only made a slight modification to make it work. We didn’t forget to prebake the bottom layer of crust this time! Sure enough, it held together.
And don’t worry, they still crumble a little, just how we like it. Slice ‘em up and enjoy!
Keep your strawberries on your bars, not the floor,
Your favorite alternative chefs, K & T
Strawberry Crumble Bars
Ingredients
Dough
- 2 cups rolled oats
- 1 cup almond flour
- ½ cup coconut flour
- ¾ cup maple syrup
- ⅓ cup refined coconut oil melted
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
Strawberry Filling
- 2 cups diced strawberries ~2 lbs uncut strawberries
- ¼ cup maple syrup
- 2 tbsp flax seed meal
- 1 tbsp tapioca flour or cornstarch
Instructions
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Preheat the oven to 350 F.
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Prepare a 9×9 inch baking pan (or other rectangular pan with similar area) by placing a layer of parchment paper on the bottom of the pan.
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In a large bowl, combine all ingredients for the dough with a hand mixer.
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Press approx. 2/3 of the dough into the baking pan to make the crust.
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Bake the crust for 10 minutes.
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Meanwhile, add all strawberry filling ingredients into a saucepan, then bring to a boil. Once boiling, turn stove top to low and let simmer for 8-10 minutes. Stir occasionally.
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Pour the strawberry filling on top of the baked crust in the pan and spread evenly.
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By hand, crumble the remaining dough on top of the filling.
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Bake for 25 – 28 minutes.
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Let cool for 10 minutes, then cut into pieces and enjoy!