I know I promised these yesterday but…well, we had several adult and child emergencies (nothing too dire) yesterday, which led to a long bedtime routine for Z and a trip right to bed for me. (Sans wine, I’m feeling a bit sorry for myself)
So today, I bring you, the incredible strawberry crumb bars, which Will and I have been eating for breakfast almost this entire week. I was nervous that they would start getting a little mushy by Thursday/Friday, but they are still fantastic as ever and if you are a dessert fanatic, heat this up a bit and add a scoop of vanilla ice cream. Yum!
This is an incredibly (I’m using that word here a lot) easy recipe, similar to a regular crumble you would make, with the exception that you create a base first to ensure your jelly and/or fruit don’t stick to the bottom of the pan, making it easy to transport these as little bars to take to the office or on the go.
This is what you need;
2 sticks butter, softened
2 1/4 cups flour
1/2 cup brown sugar (I used light)
1/2 cup white sugar
1 cup rolled oats
1/4 tea salt
2 cups of strawberry jelly (I thought I had posted about my strawberry jelly, which is what I used, but…I haven’t…so I’ll have to make it again this summer and post it) OR 1 cup strawberry jelly and 1 cup freshly diced strawberries
Preheat oven to 350 F
Since I was making this with Z, I decided to forgo the standing mixer and use a spoon and our hands (it’s more fun). She’s really into measuring ingredients right now, so I let her measure out all the dry ingredients (except the brown sugar as it needs to be packed and it gets a little difficult for her). So, measure out all your dry ingredients and add to a bowl. (If your kid is a little unsteady while dumping ingredients into a bowl, put a towel under the bowl (or under your child) and just be prepared to have to clean up a bit afterwards. While it makes a little more work for you, it really helps make them more confident in the kitchen. (Think of all those fantastic mother’s day meals in bed in a couple years…)
Next, add your softened butter and egg. Beat into the dry ingredients until it begins to form a crumbly mixture. Remove about 2 cups from this mixture and set aside for the topping.
Spray a square Pyrex baking dish with oil (I used Trader Joe’s Coconut) and then press your crumble mixture into the bottom, making sure you completely cover the bottom. It should look a bit like a pie crust. Z and I used our fingers (washed of course), but you could use a spoon. Next spoon your jelly or jelly/fruit combo on top (I think this summer I’m going to try a fruit only version of this…stay tuned) in a thick layer as some of it will ooze out the top while it cooks and you want to have a nice jelly layer in the middle. Since I used a jelly that had large chunks of fruit in it, it made the layering a bit easier, if you are using a clear jelly, you will inevitably have a smaller middle section (just an fyi).(I’m also using jelly interchangeably with jam, for anyone who isn’t in the USA).
Next take the 2 cups of the crumble mixture you reserved earlier and let your child drizzle it on the top of the jelly, making sure you cover the jelly as best as you can, but don’t press down. You want this layer to be airy looking, and it will compact itself as it cooks.
Bake in the oven for approximately 45 minutes. You’ll see the jelly start to bubble up and the crumble should turn a beautiful golden brown color.