This is a simple, make ahead dessert that uses fresh strawberries and oats, with less sugar and butter then a standard fruit crisp or dessert bar. It’s still a sweet treat, but not so heavy. You can keep it for up to a week, covered, in the refrigerator or freezer. To add a little extra sweetness and pretty decoration, drizzle melted white chocolate on top!
Strawberry Oat Crisp Bars with White Chocolate Drizzle
Prep Time
Cook Time
Total
Servings
Ingredients
- ¾ cup rolled oats
- ¾ cup pastry flour or AP Flour
- ½ cup light brown sugar
- ¼ tsp. kosher salt
- 6 Tbsp. unsalted butter, at room temperature, cut into smaller pieces
- 1 lb. or 16 oz. package of strawberries (which usually yields about 3 cups sliced), tops removed and thinly sliced lengthwise, about ¼ inch
- 1 tsp. cornstarch
- ½ tsp. vanilla extract
- 1 Tbsp. lemon juice
- 1 Tbsp. granulated sugar
- White Chocolate Sauce Drizzle:
- ¼ cup white chocolate pieces, melted in a bowl over boiling water.
- 1 Tbsp. whole milk
Let's go
- Preheat oven to 375° F.
- In a large bowl, mix together the strawberries, sugar, lemon, vanilla extract, and corn starch. Let sit while you get the rest of the ingredients together.
- In a food processor, sift in flour, and then add in oats, brown sugar and salt. Quickly pulse together. Add in the cubed room-temperature butter and pulse until a crumbly mixture forms, 10 pulses.
- Spray a 7 x 10 baking dish with cooking spray and then add in ½ the flour/oat mixture. Evenly distribute the strawberry mixture across the top and then add the rest of the flour/oat mixture to roughly cover. If you can see some strawberry peaking out, that’s okay.
- Put into oven and bake for 45 minutes – 1 hour. You want to see the strawberries underneath the crumble topping begin to bubble up – almost like when you’re cooking a fruit crumble.
- Let cool for 20 minutes and then, if possible, put in the refrigerator for an additional 20 minutes (This isn’t 100% necessary).
- Once bars are cooled, cut and place on parchment paper or wax paper.
- Meanwhile, heat a small saucepan halfway filled with water. Once it is boiling, put the white chocolate bits into a metal bowl. Set the metal bowl over the boiling water (cooking over a bain marie (heated bath) = chef lingo!). Once the white chocolate is melted, stir with wooden spoon, take off heat and add in whole milk. Whisk quickly until a sauce forms. Add back to heat if the chocolate begins to seize up, but you don’t want to cook milk for long. Once sauce forms, use a spoon to drizzle the white chocolate over the cut squares. Serve or refrigerate.