For these streusel bars, we started with a Quick Strawberry Jam, which is also delicious on toast.
Strawberry Streusel Bars
- 1½ cups all-purpose flour
- 1 cup quick-cooking oats
- 1 cup sliced almonds
- ¼ teaspoon baking soda
- ¾ cup unsalted butter, melted
- ½ cup firmly packed dark brown sugar
- 1 teaspoon kosher salt
- 1¾ cups fresh strawberries, chopped
- 1½ cups Quick Strawberry Jam (recipe follows)
- Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, and spray with baking spray with flour.
- In a medium bowl, stir together flour, oats, almonds, and baking soda. Add melted butter, brown sugar, and salt, stirring until mixture is crumbly. Press two-thirds of mixture into bottom of prepared pan. Sprinkle with strawberries, and cover with Quick Strawberry Jam. Sprinkle remaining crumble mixture on top.
- Bake until golden brown and bubbly, 55 minutes to 1 hour. Let cool on a wire rack for 20 minutes. Refrigerate for at least 1 hour before slicing.
Quick Strawberry Jam
Makes about 2 pints
- 1 pound fresh strawberries, hulled and chopped
- 1¼ cups sugar
- Juice of 1 lemon
- In a medium saucepan, bring strawberries, sugar, and lemon juice to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium-low; cook, stirring frequently and mashing berries with a potato masher until mixture thickens about 45 minutes. Remove from heat. Let cool for 30 minutes before transferring to a clean jar. Quick Strawberry Jam will keep refrigerated for up to 2 weeks.