FOR THE BASE:
Drizzle of The Olive Bin’s Butter Olive Oil
1 1/2 C all-purpose flour
1/2 C finely ground almond flour
1/2 C sugar
1/4 C light brown sugar
1/2 tsp baking powder
1/2 tsp fine sea salt
10 T unsalted butter, softened
1 tsp vanilla extract
3/4 C rolled or old-fashioned oats
FOR THE STRAWBERRIES:
1 lb fresh strawberries (not frozen)
3 T granulated sugar
2 T corn starch
1 1/2 T of The Olive Bin’s Strawberry Balsamic Vinegar
- Preheat oven to 350 degrees. Line 9x9 or 8x11 pan with parchment paper and overhang to remove bars easily when done. Drizzle TOB Butter Olive Oil on parchment paper and spread on paper towel with spatula.
- In large bowl, combine flours, sugars, baking powder, and salt.
- Add softened butter and combine ingredients with a pastry blender to a crumble.
- Place ½ of mixture (about 2 cups) in pan, firmly pressing with spatula to create base of bars.
- Add oats to remaining flour mix; combine by using a spatula for a crumbly texture.
- In a medium bowl, mix sugars, corn starch, strawberries then drizzle with TOB Strawberry Balsamic Vinegar over berry mixture and mash lightly with fork, masher, or pastry blender.
- Spread strawberry mixture evenly over base, making sure to include all the juices.
- Sprinkle remaining crumble evenly over the strawberries and lightly press the crumble onto strawberries.
- Bake for 40 to 50 min. Remove bars from the oven and cool on a rack. Lift the bars out of the pan with the parchment overhang when cool. Can be refrigerated for up to 5 days.
Thanks to our friend, Lori Kaufman, for this recipe!
