I have vivid memories from when I was young of being at my grandma's house and picking strawberries in a small strawberry patch next to her garage. I remember how tiny the strawberries were - they were nothing like the strawberries sold in grocery store. We would pick the strawberries (& I would eat half of them), take them inside, wash them, and mix them with lemon juice & sugar. Later, they would be used to top shortcake for strawberry short cake. I love that young summer memory.
Strawberries are all over the grocery store right now - they are in season - they are delicious - they are inexpensive. When strawberries are on sale, I usually stock up and then attempt to create a new recipe using them. This recipe is brand new & it totally delicious. Try it out and see what you think!
- 1 cup old fashioned rolled oats
- 3/4 cup 1:1 gluten free flour
- 1/3 cup brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter or coconut oil, melted
- 1 teaspoon cornstarch
- 1 tablespoon granulated sugar, divided
- 1 1/2 cups, small-diced strawberries (add more strawberries if desired)
- Preheat the oven 375 degrees F.
- Line an 8-by-8-inch baking pan with parchment paper.
- In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the parchment paper pan.
- Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top and 1/2 tablespoon of the sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top
- Bake the bars for 30 to 35 minutes, until the fruit is bubbly and the crust looks golden. Place the pan on a wire rack to cool completely.
- Enjoy! (You can even top the bars with vanilla ice cream when you serve it!)