Description
These strawberry crumb bars are easy to make and are the perfect size when you want a sweet treat, but don’t want a huge quantity. Store leftovers in an airtight container for up to one week.
Ingredients
- nonstick cooking spray
- 1 ½ cups self-rising flour
- ½ cup white sugar
- ½ teaspoon ground cinnamon, divided
- ½ cup unsalted butter, cut into 8 pieces
- 1 egg
- ⅓ cup low-sugar strawberry compote
- 2 tablespoons rolled oats
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8×6-inch pan and line with parchment paper.
- Whisk flour
- sugar
- and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping.
- Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote.
- Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible.
- Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan
- 40 to 45 minutes. Cool completely before serving.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8