Ingredients
Scale
- 1 ¼ cups plus 3 tbsp (180g plus 27g) all-purpose flour, divided
- ⅔ cup (145g) packed light brown sugar
- ½ tsp salt
- ½ tsp cinnamon
- pinch of ground nutmeg
- ½ cup (113g) unsalted butter, melted and cooled
- 3 tbsp (20g) quick oats
- 450 g (3 ¼ cups) fresh hulled chopped strawberries
- ⅓ cup (65g) granulated sugar
- 1 tbsp (8g) corn starch
- 1 tbsp (15ml) water
Instructions
- In a small saucepan, combine strawberries and granulated sugar over medium heat. Cook for 3-5 minutes until the strawberries soften.
- In a small bowl, mix corn starch and water, then stir into the strawberry mixture. Continue stirring until thickened, then let it bubble for 20 seconds. Transfer to a bowl and cool completely, chilling for 1 hour.
- Preheat the oven to 350°F. Line an 8-inch round springform pan with parchment paper.
- For the crust and crumb topping, combine 1 ¼ cups flour, brown sugar, salt, cinnamon, and nutmeg in a bowl. Add cooled melted butter and mix. Set aside a heaped cup and stir in oats for the crumble topping.
- Add 3 tbsp flour to the crust mixture and mix. Press this mixture evenly into the prepared pan, covering the base and 1-inch up the sides. Bake for 10-12 minutes until lightly golden.
- Pour the cooled strawberry compote over the pre-baked crust evenly. Sprinkle the crumble topping over the strawberry layer. Bake for 25-30 minutes until golden. Cool completely before slicing.
Notes
The strawberry compote can be prepared up to 3 days in advance and stored in the fridge.
Ensure the melted butter is cool before mixing it with dry ingredients to prevent a greasy crust.
Using a straight-edged glass can help achieve a smooth crust.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.