Strawberry Oat Crumble Bars gf/sf - trails

 

Strawberry Oat Crumble Bars

Gluten-Free • Sugar-Free

Makes

One 8×8-inch pan, about 12–16 bars

Strawberry Filling

3 cups strawberries, hulled and chopped
2 Tbsp allulose
1 Tbsp lemon juice
1 tsp vanilla
1 Tbsp cornstarch
Pinch of salt

Oat Crumble

1 cup certified GF rolled oats
¾ cup almond flour
½ cup oat flour
⅓ cup allulose
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, melted
1 tsp vanilla

Make the filling

Put strawberries, allulose, lemon juice, vanilla and salt in a saucepan.
Cook over medium heat, stirring occasionally, until the berries break down and become juicy, about 6–8 minutes.
Stir the cornstarch with 1 Tbsp cold water to make a slurry.
Stir it into the strawberries and cook another 1–2 minutes, until thick and jammy.
Remove from heat and let cool slightly.

Make the crumble

Heat oven to 350°F.
Line an 8×8-inch pan with parchment, leaving some overhang.
Mix oats, almond flour, oat flour, allulose, baking powder and salt.
Stir in melted butter and vanilla until the mixture forms a moist, crumbly dough.
Set aside about ⅓ of the mixture for the topping.
Press the remaining mixture firmly into the bottom of the pan.

Assemble

Spread the strawberry filling evenly over the crust.
Scatter the reserved crumble over the top. Don't pack it down—you want those lovely craggy bits.
Bake 30–38 minutes, until the top is golden and the strawberry filling is visibly bubbling around the edges.
Cool completely before cutting. For the cleanest bars, chill them for an hour after they've cooled.