Description
These Strawberry Cobbler Bars combine a buttery, crumbly oat and flour base with a sweet and juicy strawberry filling, topped with a golden crumble. Perfect as a summery dessert or a sweet snack, they offer a delightful balance of textures and natural fruit sweetness. Baked to perfection and chilled to set, these bars are easy to make and serve, providing a luscious treat with every bite.
Ingredients
Scale
Base and Topping
- 200 g (7 oz) unsalted butter, melted and cooled slightly
- 220 g (7¾ oz) plain flour, good quality all-purpose flour
- 100 g (3½ oz) oats
- 150 g (5¼ oz) granulated sugar
- 1 tsp salt
- 1 tsp vanilla bean paste (optional)
Filling
- 400 g (14 oz) fresh strawberries, firm, bright red, no mushiness, sliced
- 4 tbsp strawberry jam
- 1 tbsp sugar (for macerating strawberries)
Instructions
- Prepare the melted butter: Gently melt the butter on low heat and allow it to cool slightly. This prevents the flour from cooking immediately when combined, which is crucial for achieving the crumbly texture of the base.
- Mix dry ingredients: In a bowl, combine the plain flour, oats, granulated sugar, salt, and vanilla bean paste if using. Use a fork to mix until the mixture resembles sandy pebbles with small, pebbly chunks, forming the crumble texture.
- Combine butter with dry mix: Pour the slightly cooled melted butter over the flour mixture and mix to incorporate evenly.
- Form the base: Take about two-thirds of the crumble mixture and evenly press it into the bottom of a baking dish. Use the palm of your hand to level the surface for consistent baking.
- Bake the base: Bake the pressed base for approximately 25 minutes. If edges brown too quickly, rotate the pan halfway through baking to ensure even cooking.
- Macerate strawberries: While the base bakes, slice the strawberries and sprinkle them with 1 tablespoon of sugar. Let them rest for 10 minutes to draw out juices. Discard 1 to 2 tablespoons of excess juice if too watery to keep the filling thick.
- Assemble the bars: Spread the macerated strawberries evenly over the baked base. Then evenly sprinkle the remaining crumble mixture on top to create the topping.
- Bake the assembled bars: Bake the entire dish for an additional 30 minutes (total bake time 55 minutes). If the bars start to feel too dry at 30 minutes, cover with foil to retain moisture and continue baking for the remaining time.
- Cool and chill: After baking, allow the bars to cool completely. Chill in the refrigerator for at least 30 minutes to set before slicing.
- Slice and serve: For clean cuts, use a hot, dry knife warmed slightly before slicing carefully to maintain neat edges. Serve chilled or at room temperature.
Notes
- Using firm, fresh strawberries is important to avoid a watery filling.
- Macerating the strawberries with sugar helps release juices and intensifies sweetness.
- If the strawberry mixture becomes too watery, discarding excess juice will prevent soggy bars.
- Warming the knife before slicing ensures cleaner cuts and keeps edges neat.
- Covering with foil during baking helps retain moisture and prevents over-drying.
- Vanilla bean paste is optional but adds a subtle depth of flavor to the crumble.
