Coconut strawberry crumble bars
Easy strawberry crumble bars made with coconut cookie base and crumble is the most delicious dessert or snack with the easiest strawberry jam filling.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
For the strawberry layer
- 4 cups frozen/fresh strawberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1½ tbsp cornflour mixed with ¼ cup water
For the coconut crumble
- 2½ cups flour
- ½ cup unsweetened desiccated coconut
- 1 cup sugar
- 1 cup butter cubed
- 1 extra-large egg
- ½ cup sliced almonds for topping
Line a 24cm x 13cm x 8cm (9in x 5in x 3in) rectangular baking dish (any dish suitable for brownies or cookie bars will be fine) with parchment paper and pre-heat the oven to 180ºC/350ºF.
Combine all the ingredients for the filling in a saucepan and bring to a simmer over medium-low heat. Allow to simmer, stirring occasionally. Squish the strawberries with the back of a wooden spoon, breaking them up. Simmer until the filling has thickened and is jammy.
To make the base and crumble, combine the flour, coconut, sugar, butter and egg in the bowl of a food processor and mix until the dough comes together.
Press three quarters of the dough into the bottom of the prepared baking dish then top with the strawberry filling.
Crumble over the remaining dough and sprinkle over the almonds.
Place in the oven and allow to bake for 20-25 minutes until the bars are golden brown and cooked through.
Remove from the oven and allow to cool completely before slicing and serving.
Calories: 269kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 140mg | Potassium: 66mg | Fiber: 3g | Sugar: 20g | Vitamin A: 535IU | Vitamin C: 21.5mg | Calcium: 12mg | Iron: 1.1mg