This deliciously buttered crust with fresh strawberries is sure to win you over. Such a versatile treat, these can be enjoyed as a breakfast bar or after dinner! This recipe is inspired by Well Plated.
- 1 cup old fashioned rolled oats
- 3/4 cup flour
- 1/3 cup brown sugar
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 6 tbsp butter, melted
- 1 tsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp sugar
- 4 cups strawberries, small diced
- 1 cup crushed Sea Salt Riceworks
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Place a rack in the center of your oven and heat to 375 degrees F. Line an 8-by-8-inch baking pan with parchment paper so that the paper overhangs two sides like "handles."
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In a medium bowl, combine the oats, 3/4 cup flour, brown sugar, ginger, riceworks and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
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Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice, and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
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Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
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While the bars cool, prepare the glaze: in a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.