It’s strawberry season! I whipped these up with left over strawberries from a dinner party. You know when strawberries get just a little dried out, and not really good enough to eat fresh? You can still use those strawberries for baking, which is what I did.
I came up with this bar cookie as a simple treat, using a simple maple vanilla gluten free granola I found at Walgreen’s. I made them gluten free, for my daughter. But you can just substitute regular flour & granola and they would be just as good. Promise!
Gluten Free Strawberry Crumble Bars
Ingredients:
Strawberries
1 1/2 cups rinsed and sliced fresh strawberries
1/2 cup sugar
2 Tbsp. gluten free flour blend or corn starch
1/4 tsp. salt
1 tsp. vanilla extract
1/4 cup kirsch
Cookie Crust
1 stick butter, softened
1/2 cup sugar
1 large beaten egg
1 3/4 cup gluten free flour blend (we like Pamela’s)
Crumble
1 3/4 cup gluten free vanilla and maple granola (or berry flavored)
1/4 cup gluten free flour
2 Tbsp. well softened butter
Directions:
Mix flour with sugar, then using a pastry cutter, cut in the butter, and mush it in until the mixture looks like coarse cornmeal. Beat the egg, and mix it into the flour mixture. Mix and knead the mixture until well combined and can be pressed into a dough. Pour the mixture into a 10 x 15 pan. Press into a flat, even crust. Set aside. Preheat oven to 350˚.
Meanwhile, heat the strawberries, sugar, flour blend, salt, vanilla and kirsch in a saucepan. Heat until boil, and then lower temp and simmer until the strawberries are soft and tender, and juice is thick and bubbly. This takes about 5-7 minute, stirring occasionally. Let cool for 5-10 minutes while you make the crumble.
Mix the granola and flour blend in a bowl. Mush in the butter, using a for and your fingertips, until everything is evenly distributed. Pour the strawberries over the crust. Pour the crumble over the strawberries evenly. Bake for 25-30 minutes. Filling will be thick and bubbly, and the granola topping will have a light golden color. Let sit and cool before cutting into squares. Store covered at room temperature for 3 days-but they won’t last that long!
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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