This deliciously buttered crust with fresh strawberries is sure to win you over. Such a versatile treat, these can be enjoyed as a breakfast bar or after dinner! This recipe is inspired by Well Plated.
- 1 cup old fashioned rolled oats
- 3/4 cup flour
- 1/3 cup brown sugar
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 6 tbsp butter, melted
- 1 tsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp sugar
- 4 cups strawberries, small diced
- 1 cup crushed Sea Salt Riceworks
Place a rack in the center of your oven and heat to 375 degrees F. Line an 8-by-8-inch baking pan with parchment paper so that the paper overhangs two sides like "handles."
In a medium bowl, combine the oats, 3/4 cup flour, brown sugar, ginger, riceworks and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice, and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
While the bars cool, prepare the glaze: in a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.