When you want a sweet treat but don’t want a lot, these strawberry crumb bars are the ideal size and quick to create. For up to a week, keep leftovers in an airtight container.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 8×6-inch pan |
Ingredients
- nonstick cooking spray
- 1 ½ cups self-rising flour
- ½ cup white sugar
- ½ teaspoon ground cinnamon, divided
- ½ cup unsalted butter, cut into 8 pieces
- 1 egg
- ⅓ cup low-sugar strawberry compote
- 2 tablespoons rolled oats
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8×6-inch pan and line with parchment paper.
- Whisk flour, sugar, and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping.
- Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote.
- Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible.
- Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan, 40 to 45 minutes. Cool completely before serving.
- I used 1/3 cup of my
- in this recipe.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 308 mg |
| Sugars | 16 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |