STRAWBERRY + BASIL CRUMBLE BARS
It’s finally starting to feel like fall in New York. The leaves haven’t begun changing yet (they usually don’t begin until late October — I know, New York is weird), but the air is cooler and fresher and it's once again bearable to be outside. As much as I love fall, and always look forward to it, summer always goes too fast. So I wanted to enjoy one last summer “food-hurrah” by making these strawberry + basil crumble bars.
During the course of the summer, I made cupcakes, cookies, biscuits (and many more things that didn't make it onto Brick + Baking). But the whole time I kept my eye on the crumble bar as a fun way to use fresh fruit in a baking project. I also liked the idea that the bars can be cut into any shape and size, making them the perfect treat for parties, or in my case, to bring into work. When my British co-worker said the bars reminded him of the crumbles he used to eat growing up in England, I knew the recipe was a good one.
I made a fresh basil simple syrup to mix in with the strawberries for added summer flavor (p.s. the leftover basil simple syrup is delicious in lemonade... or in a vodka lemonade). The result is a perfectly balanced strawberry-basil flavor, and the hint of lemon in the dough brings out the flavors even more!
These bars require a few different steps, but each one is easy (I promise!) and it's a "piece of cake" to assemble them. They can be easily cut into small pieces for serving, and they are wonderful with a scoop of vanilla ice cream on the side. Or, if you are having them for breakfast, with a cup of coffee ;)
STRAWBERRY + BASIL CRUMBLE BARS
(adapted from Smitten Kitchen)
Ingredients:
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For the dough:
1 cup sugar 1 tsp baking powder 3 cups gluten-free flour mix* 12 tbsp cold unsalted butter, cubed 1 egg ¼ tsp salt Zest of 1 lemon For the strawberry filling: ½ cup sugar 4 tsp cornstarch 4 cups fresh strawberries, chopped 6 tbsp basil simple syrup (see ingredients and directions below) For the basil simple syrup: 1 cup sugar ½ cup water ½ cup whole fresh basil leaves, washed *note* I make my own gluten-free flour mix rather than buying the pre-packaged variety (although pre-packaged mixes should work just fine, too). I found my go-to mix on the blog Gluten-Free Goddess. It is a combination of 1 cup sorghum flour, 1 cup potato starch, 1/3 cup almond meal and 1 teaspoon xanthan gum. I keep a container of the mix handy at all times, so that I can just scoop out however much I need, when I need it! |
Directions:
Preheat the oven to 375°F. Butter a 9x13 inch pan and set aside.
Begin by making the dough. In a large bowl, mix together the sugar, flour, baking powder and salt. Stir in the lemon zest. Allow the mix to sit for up to half an hour to allow the lemon zest to flavor the dry ingredients (this waiting period is optional, but it allows time for the next step).
While the flour is resting, make the basil simple syrup. In a small sauce pan, heat the sugar, water and basil leaves over medium heat. Allow the syrup to come to a simmer, stirring occasionally. Once the sugar is fully dissolved, remove the syrup from the heat and discard the basil leaves. Allow the syrup to come to room temperature.
Returning to the dough, use your hands to mix the butter into the dry ingredients until the flour takes on the consistency of moist sand (i.e. you can form clumps with your hands and they won’t break apart). This will take several minutes. The dough will be crumbly, and any clumps should be no larger than pea-sized. Add the egg and mix thoroughly. The dough will still be crumbly.
With your hands, pat half of the dough into the prepared pan (this will form the base of the bar).
Now it's time to make the strawberry filling. In a medium bowl, combine the sugar, cornstarch and basil simple syrup. Add in the chopped strawberries and mix until evenly coated. Since the sugar will naturally cause the strawberries to release water, allow the mixture to sit for approximately 10 minutes.
Strain the strawberry mixture through a colander and discard the liquid. Spoon the strained strawberries over the bottom layer of dough.
Crumble the remaining dough evenly over the strawberry layer.
Bake for 45 minutes or until the top is a light brown color. Allow to cool completely before cutting into squares for serving.
Recipe makes 30 two-inch x two-inch pieces.
Have questions or comments about this recipe? Send me an e-mail at [email protected]!
Begin by making the dough. In a large bowl, mix together the sugar, flour, baking powder and salt. Stir in the lemon zest. Allow the mix to sit for up to half an hour to allow the lemon zest to flavor the dry ingredients (this waiting period is optional, but it allows time for the next step).
While the flour is resting, make the basil simple syrup. In a small sauce pan, heat the sugar, water and basil leaves over medium heat. Allow the syrup to come to a simmer, stirring occasionally. Once the sugar is fully dissolved, remove the syrup from the heat and discard the basil leaves. Allow the syrup to come to room temperature.
Returning to the dough, use your hands to mix the butter into the dry ingredients until the flour takes on the consistency of moist sand (i.e. you can form clumps with your hands and they won’t break apart). This will take several minutes. The dough will be crumbly, and any clumps should be no larger than pea-sized. Add the egg and mix thoroughly. The dough will still be crumbly.
With your hands, pat half of the dough into the prepared pan (this will form the base of the bar).
Now it's time to make the strawberry filling. In a medium bowl, combine the sugar, cornstarch and basil simple syrup. Add in the chopped strawberries and mix until evenly coated. Since the sugar will naturally cause the strawberries to release water, allow the mixture to sit for approximately 10 minutes.
Strain the strawberry mixture through a colander and discard the liquid. Spoon the strained strawberries over the bottom layer of dough.
Crumble the remaining dough evenly over the strawberry layer.
Bake for 45 minutes or until the top is a light brown color. Allow to cool completely before cutting into squares for serving.
Recipe makes 30 two-inch x two-inch pieces.
Have questions or comments about this recipe? Send me an e-mail at [email protected]!