Description
Crumbly oatmeal shortbread bars with warm roasted summer strawberries.
Ingredients
- FOR THE CRUST:
- 3 cups Rolled Oats
- 1 cup All-purpose Flour
- 1 cup Packed Brown Sugar
- 1 teaspoon Baking Soda
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Kosher Salt
- 2 sticks Unsalted Butter, melted
- ¼ cups Boiled Water
- FOR THE FILLING:
- ¼ cups Packed Brown Sugar
- 2 Tablespoons All-purpose Flour
- 1 Tablespoon Lemon Zest
- ½ teaspoons Ground Cinnamon
- 1 pound Fresh Strawberries, Hulled And Quartered
- ¼ cups Fresh Lemon Juice
Preparation
For the crust:
Preheat the oven to 350°F. Spray a 13×9-inch baking pan with non-stick cooking spray and line with parchment paper, leaving a 2-inch overhang. Spray the parchment paper with non-stick cooking spray.
Stir together the rolled oats, flour, brown sugar, baking soda, cinnamon, and salt in a large bowl. Add the butter and boiled water and stir until well combined. Press two-thirds of the mixture in an even layer over the bottom of the prepared baking pan. Bake for 10 to 12 minutes, until golden brown. Remove from the oven and let it cool completely.
For the filling:
Stir together the brown sugar, flour, lemon zest, and cinnamon in a medium bowl. Add the strawberries and lemon juice and toss to combine. Spoon the filling over the cooled crust and sprinkle the remaining crumb mixture over the fruit.
Bake for 30 to 35 minutes, until the top is golden brown and the fruit is tender. Remove from the oven and let it cool completely. Cut into squares and serve.
