Get ready to indulge in a delightful treat that combines the sweetness of strawberries with a buttery crumble that will leave you craving more! These Strawberry Shortcake Crumble Bars are not just a dessert; they're a celebration of flavors and textures that will have your taste buds dancing with joy. Perfect for a summer picnic or a cozy night in, this recipe is easy to whip up and will impress your family and friends. With just a few simple ingredients, you can create a luscious dessert that’s both satisfying and wholesome. Ready to take your dessert game to the next level? Let’s dive into the sweet world of Strawberry Shortcake Crumble Bars!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine almond flour, melted coconut oil, honey (or maple syrup), vanilla extract, and salt. Mix thoroughly until a crumbly dough forms.
- Press approximately two-thirds of the dough firmly into the bottom of the prepared baking pan, creating an even base layer. Use the back of a spoon or your fingers to compact the crust.
- In a separate bowl, gently toss sliced strawberries with cornstarch and lemon juice. This will help thicken the fruit filling and prevent excess moisture.
- Spread the strawberry mixture evenly over the prepared crust, ensuring complete coverage.
- Crumble the remaining dough over the strawberry layer, creating a rustic, uneven topping that allows some fruit to peek through.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the strawberry filling is bubbling.
- Remove from the oven and let cool completely in the pan for at least 1 hour. The cooling process helps the bars set and makes cutting easier.
- Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board. Slice into 12 even rectangles.
- For best texture and flavor, refrigerate the bars for 30 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.
Tips
- Use Fresh Strawberries: For the best flavor, opt for ripe, fresh strawberries. They will add a natural sweetness and vibrant color to your bars.
- Chill the Dough: If you find the dough too sticky to handle, refrigerate it for about 10-15 minutes. This will make it easier to press into the pan and crumble on top.
- Experiment with Sweeteners: Feel free to substitute honey with maple syrup or agave nectar for a vegan option, or adjust the sweetness according to your taste.
- Add Zest: For an extra burst of flavor, try adding some lemon or orange zest to the strawberry mixture. It enhances the fruitiness and adds a refreshing zing.
- Don’t Rush the Cooling: Allowing the bars to cool completely before cutting is crucial. This helps them set properly and makes for cleaner slices.
- Serve with Whipped Cream: Elevate your dessert by serving these bars with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent treat.
- Storage Tips: Keep the bars in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage; just make sure to wrap them well.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 0mg
