Strawberry Crumble Traybake

STRAWBERRY CRUMBLE TRAYBAKE

Joanne Iceton
A delicious summer treat
Cook Time 45 mins
Course Dessert
Servings 16 squares

Ingredients
  

Crumble mix

  • 225 grams butter/coconut oil
  • 100 grams unrefined brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract optional
  • 1/2 tsp. bicarbonate of soda
  • 200 grams oats
  • 150 grams wholemeal or plain flour

Filling

  • 2 tbsp high fruit strawberry jam
  • 200 grams strawberries (chopped) you can also use frozen

Instructions
 

  • Oven 180c
  • Melt the butter then stir in the sugar, salt, cinnamon,vanill and bicarb. Once mixed, stir in the oats and flour and bring together until there are no traces of uncoated oats/flour.
  • Using two thirds of the mixture, firmly press into a greased 20cm square deep baking tin. Spread the jam over the base (if your jam is quite firm, mix it with a little water beforehand) then equally scatter the chopped strawberries over the jam. Sprinkle over the remaining traybake mix and press down lightly.
  • Bake for 45 - 50 mins. If using a silicone baking mould, remember to place this on a metal baking tray first to prevent your bake breaking up when transporting to and from the oven. 
  • Leave to cool at least half an hour before cutting and removing the traybake (unless of course, you don’t mind it breaking up!) 

Notes

When faced with strawberries that are looking a bit sad and withered, one can generally make jam, pop them in a smoothie or a bake. Today was a baking kinda day! I do normally try to freeze them - wash, hull and cut in half before popping in reusable bags, but I am human and do find foods lurking in the fridge like everyone else.
This recipe will also work well with frozen berries (you can use raspberries, cherries or mixed too). You will also have less nutrient loss as heat destroys some vitamins to an extent, so by using frozen, the searing heat of the oven will not penetrate them as much.
Normal crumble bakes call for rubbing in, but I am a big fan of shortcuts and easiness so created this recipe using the 'zap it in the microwave method'.  🙂
The traybake squares can be stored in an airtight container for a couple of days but will last a  little longer if kept in the fridge (if they do last that long!)
Nutritional Benefits:
Strawberries: Antioxidant vitamins C and manganese for healthy bones, soluble fibre for a healthy  digestive system and helping to  prevent type 2 diabetes. They may also be cancer preventative and help to fight bacteria.
Oats: Helps to offer sustainable energy, vitamin E, soluble fibre and are known the help lower bad LDL cholesterol and raise good HDL cholesterol. They contain plant chemicals and antioxidants which help to reduce the risk of cancers. The have a low glycaemic index which means they keep blood sugar levels steady, preventing the massive highs and lows that cause cravings for sugary and processed carbohydrate foods as well as helping to  keep hunger at bay.
This recipe contains less sugar than most traybakes. Research has found that a high sugar  diet can raise blood pressure and stimulate the liver into releasing harmful fats into the bloodstream. It also encourages the liver to be resistant to insulin which may lead to type 2 diabetes, problems with  metabolism and heart  disease. 
 
These traybake squares, although a lot healthier than most, should still be eaten in  moderation but ideal when a sweet craving sweeps over!
Keyword strawberry, traybake

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