Fruity Crumble Bar

Well  hello there lovely. *sniff, sniff* smell that? I think that’s spring in the air. OOOH YEA…

 

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How do we say “fuck off” to winter and “come closer baby” to spring at the same time? By making strawberry and peach crumble bars darling. Wait, didn’t we make a Peach Crumble last week? Yes, but this time it’s different. This one is portible and has strawberries, not raspberries. See? Massively different, cant compare. Ok, so I made this because I had a left over peach and needed to make something nice for my cousin. So here you go bitches, something nice…

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All in the mix

1 cup regular oats (not instant oats)

3/4 cup white whole wheat flour

1/3 cup light brown sugar

1/2 teaspoon ginger

1/4 teaspoon salt

85g/6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make a vegan option)

1 teaspoon cinnamon or mixed spice

250g strawberries diced into varying sizes

1 baking peach diced into varying sizes

1 tablespoon cornstarch

1 tablespoon honey

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FOR THE VANILLA GLAZE

1/2 cup icing sugar, sifted

1/2 teaspoon pure vanilla extract

1 tablespoon milk

 

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Stir it up

Place a rack in the center of your oven and preheat to 185 degrees and line a baking pan with parchment paper.

In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until it forms clumps, similar to a crumble, and the dry ingredients are evenly moistened.

Set 1/2 cup of the crumble mixture to the side, then press the rest into an even layer in the bottom of the baking pan.

In another bowl, mix strawberries, peaches, cinnamon, honey and cornstarch in a bowl until fruit are fully covered. Scatter half of the strawberries over the crust.

Scatter peach and strawberry mixture over the crumble base in the pan then sprinkle the reserved crumbs evenly over the top of the fruit, fruit will show through the crumble.

Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping toasts and looks golden. Once fully baked, remove from oven and place the pan on a wire rack to cool completely.

While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Drizzle glaze over the bars, slice to desired size, and serve.

 

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Cooking in my belly

Backstory time!!! I made these in a massive rush as I promised to make something nice for my cousin when we visited my sister, child one of three. I could only bake on Friday, before I fetched child two of three straight after I got back from work. In short, I had an hour to make this bitch before  I took it with me to Pretoria. If you follow my Instagram, @eish_badi you will see it all from start to finish in my highlight.

This bitch was pretty easy and again, mad delicious. Baked fruit are truly a flavor power house and anyone who disagrees can not be trusted and can walk the plank.

As always, these were mad easy and made for a great morning snack with black coffee. My brother-in-law described these as “like a Snacker, but with flavour”, tbh, I love Snacker and could eat a bucket of the stuff.

I think moving forward I will add some Coconut flakes into the top layer of the crumble, child one of two disagrees but I am superior and say “they need coconut flakes”

Anywho, these hoes is nice. Get to baking boo…

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