Ingredients
Scale
- 1 ¼ cups plus 3 tbsp (180g plus 27g) all-purpose flour, divided
- ⅔ cup (145g) packed light brown sugar
- ½ tsp salt
- ½ tsp cinnamon
- pinch of ground nutmeg
- ½ cup (113g) unsalted butter, melted and cooled
- 3 tbsp (20g) quick oats
- 450 g (3 ¼ cups) fresh hulled chopped strawberries, roughly chopped
- ⅓ cup (65g) granulated sugar
- 1 tbsp (8g) corn starch
- 1 tbsp (15ml) water
Instructions
- Prepare the strawberry compote by combining chopped strawberries and sugar in a saucepan over medium heat. Simmer for 3-5 minutes until softened. Mix corn starch with water and stir into the strawberry mixture until thickened. Allow to cool and chill in the fridge for 1 hour.
- Preheat the oven to 350°F. Line an 8-inch round springform pan with parchment paper.
- For the crust and crumble topping, mix 1 ¼ cups flour, brown sugar, salt, cinnamon, and nutmeg in a bowl. Add cooled melted butter and mix until crumbly. Set aside one heaped cup for the topping and add 3 tbsp flour to the base mixture. Press the crust mixture evenly into the pan.
- Bake the crust for 10-12 minutes until lightly golden. Spread the chilled strawberry compote over the crust, then sprinkle the reserved crumble topping over it. Bake for another 25-30 minutes until golden.
- Let the bars cool completely in the pan on a wire rack before slicing.
Notes
The strawberry compote can be made up to 3 days in advance and stored in the refrigerator.
Make sure the butter is cooled to prevent a greasy crust when mixing.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.