Strawberry Shortcake Crumble Bars: A Delightful Summer Treat

Ingredients

Crust

• 1/2 cup unsalted butter, melted
• 1 cup rolled oats
• 1 cup all‑purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

Strawberry Filling

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Crumble Topping

• 1/3 cup brown sugar, packed
• 1/4 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons cold unsalted butter, cubed
• Pinch of cinnamon

Instructions

Making the Strawberry Filling

1. Combine fruit and sweetener. In a saucepan, toss the sliced strawberries with granulated sugar and lemon juice. Stir and let sit for 5 minutes; the sugar will draw out the berries’ natural juices, creating a fragrant base.
2. Thicken the mixture. Sprinkle cornstarch over the berries, whisking to dissolve any lumps. Add vanilla extract for depth. Bring the mixture to a gentle boil over medium heat, stirring constantly. Once it bubbles, reduce the heat and simmer for 2‑3 minutes until the sauce thickens and becomes glossy.
3. Cool slightly. Remove the pan from the heat and allow the strawberry filling to cool for about 5 minutes. This prevents the filling from melting the crust when poured, while still keeping it spreadable.