Fresh Strawberry Bars

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Fresh Strawberry Bars

Bursting with sweet, juicy strawberries, these Fresh Strawberry Bars have a buttery oat biscuit base and are finished off with a crumbly topping. No mixer and quick to prepare, don’t limit yourself to just strawberries. This Strawberry Bars recipe will work with almost any fruit!

Total time: 50 mins

Serves 16

Ingredients

    • 125 g unsalted butter, melted
    • 1½ cups plain flour
    • 1½ cups  rolled oats
    • ½ cup brown sugar
    • ½ tsp baking powder
    • Pinch of salt
    • 1 egg
    • 2/3 cup strawberry jam

    STRAWBERRIES

    • 2 cups chopped strawberries (about 375g)
    • 2 tbsp white sugar
    • 2 tsp cornflour

        Method

        1. Preheat oven to 180C.
        2. Spray a 20cm square tin with oil and line with baking paper with overhang (so it can be lifted out once cooked).
        3. Mix together flour, oats, sugar, baking powder and salt. Add butter and egg then mix.
        4. Measure out 1 cup of the mixture (for topping) and set aside. Place remaining mixture in the tin and press into base.
        5. Mix together Strawberries, sugar and cornflour in a bowl (don’t do this in advance because sugar will make strawberries sweat = runny filling).
        6. Spread base with jam (if it’s too hard, microwave for 1 min to soften), then scatter over strawberries. Use your hands to crumble the remaining mixture over the top.
        7. Bake for 35 – 40 minutes or until the top is deep golden. Remove and allow to cool for 10 minutes in the tin before lifting out of the tin using the baking paper. It will sag – don’t worry, it will set.
        8. Cut into squares. Serve at room temperature. Store in airtight container.

        This recipe works great with most fruits. For fruits like raspberries and blueberries that can be added whole, no need to toss in sugar or cornflour. For fruit that’s juicier than strawberries when chopped, like peaches and apricots, use an extra 1 tsp of cornstarch. If they are very sweet, no need to use the sugar.

        Recipe by Recipe Tin Eats