Strawberry Crisp Bars
Wanted to share with you a recipe from my cookbook, just in time for Memorial Day Weekend…! This recipe originally calls for blood oranges, but you can swap those out for a fruit that’s seasonal right now! I’d suggest rhubarb, or cherries.
I can totally remember making these bars for the first time. I was thinking about what would crust would compliment such a beautiful fruit filling, and ideas kept pouring out. It resulted in a delicious white cornmeal, oatmeal, and flour crust that’s held together by a combination of coconut oil and butter. The hint of coconut and the crunch of the cornmeal compliment the strawberry and blood orange filling perfectly. A match made in heaven!
1 cup all purpose flour + 3 tablespoons flour
1.5 cups oatmeal
1/2 cup white cornmeal
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter chopped into small cubes
1/3 cup coconut oil
3/4 cup strawberry preserves
1/2 cup fresh strawberries chopped
3 blood oranges peeled, chopped (OR 1 cup other seasonal fruit!)
1.) Preheat oven to 350 degrees. Line a 8x8 or 9x13 baking pan with parchment paper.
2.) In a large bowl, mix together the one cup of flour, oatmeal, cornmeal, brown sugar, baking powder, and salt.
3.) Mix in the coconut oil and butter, pressing the mixture together with your fingers. Mix until it resembles crumbly cookie dough. If mixture is too dry to be pinched together, add a tad more butter or coconut oil.
4.) Press half of the oat mixture into pan. Set aside.
5.) In a medium bowl, stir together the strawberry jam, fresh strawberries, oranges, and 3 tablespoons flour until evenly incorporated.
6.) Spread the preserves mixture over the oat crust. Sprinkle the other half of the oat mixture on top.
7.) Bake until golden brown, about 30 to 40 minutes. Place on cooling rack and serve warm or fully cooled.