Berry season is STILL here! Seriously, have you been to the markets lately? What a colourful abundance of local produce. My senses tingle each time I walk through.
So, I have to start this off by telling you that this recipe is better than strawberry crumble. No, seriously. Like ten times better. I know, I know, it’s quite hard to believe that anything can actually be better than strawberry crumble – that is, until you realize that there is a way for your crumble to be HAND-HELD. Summer dessert goldmine.
With one of the wettest summers on record thus far, it’s hard to believe that it is actually August 20th. With all the chilly, gloomy weather and a longer than usual school year (for me), our wedding day snuck up on us quickly. After a week of baking, cooking, and crafting, we managed to pull off feeding and entertaining just over 40 people in my dad’s quaint suburban backyard. We quickly ventured off to Iceland afterward, then to New York City – you know, for some contrast.
Needless to say, I hadn’t found a moment to sit down and blog until now.
I collaborated with Stokes at the end of June and developed this recipe in celebration of strawberry season. Thanks to our wet wet summer, strawberries are still in abundance at the local markets. This is definitely one of my absolute favourite dessert recipes of all time, so I’ve decided it’s time to share it with you. I served a raspberry version of these crumble bars (along with 10 other desserts) at our little reception last month – and, oh boy, they were a hit!
With back-to-school season upon us, we’re ever so quickly going back to the daily scramble – so pack one of these in each of your childrens’ lunch boxes, or, in your own, to brighten up anyone’s day. Or, make the most of the last of summer BBQ parties, and bring these along to your next potluck and really impress your friends.
These bars keep well in the fridge for up to a week – though after a while, you may notice the crust getting a little soft as the liquid from the berries begins to soak in – so, they really are best eaten within a couple of days. (Also, once you have a taste, I highly doubt there will be many leftovers.)
One last warning: these bars are highly addictive.
But, there IS a kilo of fruit in there, so it’s healthy, right?
Strawberry Pie Squares
an original recipe by allison sklar
Crust & Crumble
- 1 cup butter
- 1 cup brown sugar
- 1 cup flour
- 1 cup oats
Filling
- 2 eggs
- 6 tbsp cornstarch
- 1/4 cup granulated sugar
- juice and zest from one lemon
- 1 kg chopped frozen or fresh strawberries or whole raspberries or whole blueberries
Preheat oven to 375F.
Combine butter, brown sugar and flour in a food processor and pulse until crumbly texture forms.
Add oats and pulse a few more times, until mixture begins to stick together.
Press two thirds of the dough onto the bottom of a parchment-lined 9''x13" baking pan.
In a medium mixing bowl, beat eggs together with cornstarch, sugar, lemon juice and zest.
Toss berries into egg mixture.
Place berry mix on top of crust.
Sprinkle with remaining crumble mixture.
Bake at 375°F for 45-50 minutes, or until top is golden.
Allow to cool to room temperature before placing it, uncovered, in the fridge for a few hours, or overnight.
Once they are firmly chilled (it’s worth the wait), cut into squares & serve!
