Strawberry Crumble Squares

These delightful squares are perfect for Summer, and they’re one of my favourite things to make for a gathering. Enjoy!

Ingredients

300 g frozen strawberries

1/4 cup sugar

Juice from half a medium lemon

1/4 cup brown sugar

1/4 cup quick oats

1/2 cup flour

1/4 cup melted unsalted butter

1/2 cup unsalted butter -soft

1/2 cup sugar

1 large egg -room temperature

1 tsp vanilla

1 3/4 cups flour

1 tsp baking powder

Directions

- Put the strawberries, sugar, and lemon juice in a small pot and heat on medium till bubbling.

- Mix often and reduce the heat to a soft boil.

- When the strawberries begin to soften, mash with a fork.

- Spoon out any foam around the edge of the pot as the strawberries cook.

- Continue to cook and often mash the strawberries until the mixture thickens.

- Remove from heat.

- Purée when cooled.

- Line a 8x8 inch baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.

- Pre-heat the oven to 350 degrees F.

- Mix together the brown sugar, oats, flour, and melted butter. Set aside.

- Cream the butter using an electric mixer on low speed.

- Add in the sugar and cream together on medium-low speed.

- Add in the egg and the vanilla. Mix on low speed.

- Put the flour and baking powder into a sifter and gradually sift and cut the dry ingredients into the wet ingredients.

- Knead the dough to incorporate the ingredients. Don’t overwork the dough.

- Form the dough into a ball and flatten a bit.

- Put the dough in the tin and flatten, making a 1/4 inch lip around the edges.

- Pour the strawberry mixture on top of the dough and spread out.

- Evenly spread out the crumble on top.

- Bake for 34-36 minutes.

- Remove from the tin and place on a wire rack to cool.