Strawberry-Almond Crumble Bars

Strawberry-Almond Crumble Bars

9x13 pan

350 degrees

Filling

3 cups fresh strawberries-cleaned and chopped

1/2 cup sugar

1 tsp lemon zest

1 tsp lemon juice

2 tsp cornstarch

Crust and Crumble

2 sticks (1 cup unsalted butter)-cubed

1 1/4  cup all purpose flour

2 1/2 cups rolled oats

1 cup light brown sugar

1/2 tsp almond extract

1/2 tsp vanilla

1/2 tsp salt

1/2 tsp ground cinnamon 

4 ounces marzipan almond paste-cut into small bits

1/2 cup sliced almonds reserved.

In a medium saucepan make a quick strawberry jam.

Add chopped berries, sugar, lemon juice, zest and cornstarch. Cook over medium heat for about 10-15 minutes-until it becomes a thick sauce-stirring often.  Once thickened, remove from heat, allow to cool.

For crust and crumble: with a stand or handheld mixer-add flour, sugar, salt, cinnamon, extracts, cubed butter and oats. Mix together until combined and crumbly-it will be dough-like.

In a 9x13 baking dish, lined with parchment. Add about 1/2 of the mixture into the pan and press out a crust evenly, about 1/4 inch thick.  Spread the cooled strawberry jam on the crust layer. Top with bits of marzipan and lightly add remaining crumble topping on strawberry layer. Lastly, sprinkle with the sliced almonds. 

Bake in a 350 degree preheated oven on middle rack for 40-50 minutes-until top is golden and berry layer is bubbling.  Allow to cool completely before cutting.

Use parchment to lift bars to a cutting board for easy slicing. Sprinkle with powdered sugar for an extra touch of flavor.