Strawberry Oat Crumble Bars

STRAWBERRY FILLING

• 2 3/4 cups (390g) Strawberries (fresh or frozen), Divided
• 1 tsp lemon juice
• 1 tsp lemon zest (from one lemon)
• 4 tbsp granulated sugar 
• 1 tbsp cornflour/ corn starch dissolved in 2 tbsp water.

OAT CRUMBLE MIXTURE FOR THE BASE AND TOPPING

• 1 1/3 cup (173g) All-purpose flour 
• 1 1/2 cup (142g) Rolled oats
• 1/2 tsp vanilla extract 
• 1/4 tsp salt
• 1/2 tap baking soda
• 1/2 cup + 2 tbsp (125g) light brown sugar 
• 1/2 cup +2 tbsp (140g) unsalted butter
• 2 tbsp (22g) Sliced Almonds
• 1 tbsp pumpkin seeds

FOR STRAWBERRY FILLING

1. wash the strawberries, trim and chop them into halves or quarters. Fresh strawberries are the best to use but frozen strawberries can also go well. If you are using a frozen one, don’t thaw.
2. Take the 2 cups (280g) strawberries, granulated sugar, lemon juice and lemon zest in a small saucepan and cook over medium heat until the strawberries become soft. Slow down the heat, bring it to a simmer and allow to simmer for 3-4 minutes, stirring constantly. Break up some of the strawberries as you stir.     
3. Whisk the 1 tbsp cornstarch and 2 tbsp water together until all the cornstarch has dissolved. Add into it and cook for a minute or until almost thick glossy sauce with a few chunks of strawberries is ready. Finally, mix in 3/4cup (110g) of remaining strawberries(roughly chopped), turn off the heat and let it cool completely while you prepare your oat crumble mixture for base and topping. The mixture will thicken as it cools.

FOR OAT CRUMBLE MIXTURE

1. Grease a 9x9 inch square pan with butter, line with parchment paper leaving it to overhang on all sides. It’s important because it is easy to remove these bars from the pan. Lightly grease the parchment paper with butter, and set it aside. Preheat the Fan oven to 155C/311F. (for conventional oven,175C/347F).
2. In a large bowl, combine all-purpose flour, light brown sugar, baking soda, salt and rolled oats.
3. Add the cold cubed butter + vanilla extract. Rub the mixture and butter together between your fingertips until the mixture is crumbly but starts to stick together, if you squeeze the dough in a fist, it should stick together but easily fall apart when you rub it between fingers.
4. Reserve 1 cup of oat crumble mixture and set aside.
5. Pour the remaining oat crumble mixture into the prepared baking pan. Press down the mixture firmly to form the crust, using your fingers to make an even layer. Use the base of a glass to make a perfectly flat base.

FOR ASSEMBLY AND BAKING

1. pour the strawberry filling over the oat crumble base and level it off using the back of the spoon.
2. Spread the 1 cup crumble mixture on top of the strawberry filling.
3. Sprinkle the blanched and sliced almond+ pumpkin seeds over the top.
4. Pop the baking pan into the oven and bake for 40-50 minutes or until the top is golden brown and puffed in the middle and the strawberries are bubbling away.
5. Leave the bars in the pan for 30 minutes to cool completely at room temperature then pop them in the fridge for more than 30 minutes before slicing.
6. Use the parchment paper overhang to lift out the bars and place them over the cutting board. Make 16 squares, using a sharp knife.

NOTES

1. Store the bars in the fridge in an airtight container for up to 4-5 days or freeze for up to 1 month. Thaw on the kitchen counter at room temperature and again bake in the preheated oven just for 5 minutes before using.
2. TO FREEZE THEM, Wrap each square in parchment paper and plastic wrap then keep them in a ziplock bag and freeze for up to 1-2 months.