I adore this recipe fresh out of the oven with a couple of scoops of vanilla ice cream or chilled right out of the fridge on its own.
You'll get a whiff of the sweet floral fragrance of cooked strawberries and the toasty-ness of the crumble. Paired together, the textures and flavours enhance each other.
Servings: 16 squares
Prep time: 10 mins
Cook time: 35 mins
INGREDIENTS:
FOR STRAWBERRY FILLING
2 cups frozen strawberries
2 tsp cornstarch or tapioca starch
1 Tbsp fresh lemon juice
3 Tbsp chia seeds
1/3 cup granulated sugar (I used erythritol, a safe sugar alternative that does not spike blood glucose levels)
FOR BOTTOM LAY & TOP CRUMBLE
1 cup all-purpose flour (for a gluten-free option, I used 1/2 cup almond flour + 1/4 coconut flour + 1/4 cup quick oats)
1/2 cup granulated sugar (I used erythritol)
1/2 tsp baking powder
1/2 cup cold butter (can also do 1/4 cup butter + 1/4 cup coconut oil)
1 egg
Instructions:
1) Preheat oven to 375 degrees F. Prepare a square baking dish on the side.
2) In a small pot on medium-low heat, toss in strawberries. Let it sit on heat for 10 to 15 minutes or once you see liquid in the pot.
3) Remove from heat then pour in the rest of the ingredients for the strawberry filling. Set aside.
4) In a mixing bowl, combine together all the ingredients for bottom lay and top crumble.
5) Grab your baking dish and press in 2/3 of the crumble mix. Make sure it is evenly flat.
6) Pour in strawberry filling on top.
7) Layer on the remaining dough mixture over the strawberry layer. You can spread it evenly over with a spatula and light pressure OR squeeze the dough mixture in your fist then scatter (crumble) it all over.
8) Bake in the oven for 30 minutes or until you see the strawberry mixture bubbling and the crumble layer turning golden brown. If you like a crisp and toasty top crumble, you can broil it on high for 3-5 minutes.
9) Allow to fully cool to room temperature so cutting will be easy to do.
10) Store in the fridge in an air-tight container. Lasts a good 3 to 5 days.
Darlene's Notes & Tips:
⭐️ Great options for sweeteners check out my blog post by clicking here.
⭐️ You can get the erythritol I used in this recipe here.
⭐️ You can swap out the frozen strawberries for frozen blueberries.
⭐️ For the gluten-free mix I used, I understand you may not have all these ingredients. I personally wanted to lower my intake of gluten and wheat. You can simply use almond flour in the same measurement as the all-purpose flour. You can even split the ratio of all-purpose flour with another gluten-free flour. The ratios are endless and up to you. I find that almond flour, coconut flour and quick oats are the best flours for this recipe.
Example #1: 1/2 cup all-purpose flour + 1/2 cup almond flour
Example #2: 1/2 cup all-purpose flour + 1/2 cup quick oats
Example #3: 1/4 cup all-purpose flour + 1/2 cup almond flour + 1/4 cup quick oats
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