These days I’ve been known to linger in the kitchen because the oven is on. Or linger with the dishes , my hands under the warm water. I’m looking for warmth is basically any and every household chore… and I’m definitely also wearing socks with my slippers. It’s a mood, and these New Orleans houses are drafty.
These are the days perfect for long pre-heated home baking.
I’m working my way through a mountain of almond flour, these strawberry wedges being my latest experiment. They’re hearty, in a way that feels more indulgent and warming than it does healthy. There’s hints of maple flavor, bites of oats, and thick strawberry jam.
Simple. And satisfying. Very much like my sock and slipper combination.
Here’s what you’ll need:
• almond flour, oats, and coconut flour – a variety of gluten free things with varying degrees of absorption for balance.
• ground cinnamon, a good pinch of salt, and vanilla extract – some of our favorite baking flavors, ya know?
• maple syrup as our sweetener.
• melted butter, though you could use melted coconut oil if that’s your thing.
• strawberry, Ina Garten would suggest the good stuff and I would too though you can choose whatever fruit jam you enjoy the most.
In a medium bowl whisk together maple syrup, the egg and vanilla extract. Not the butter just yet.
Combine thoroughly, as we do.
Add the dry ingredients atop the wet starting with the almond flour.
Add the coconut flour. Coconut flour, if you used (read: made mistakes) with it before – you know that it’s VERY absorbant, very thirsty, will hog all of the liquid of a recipe so… we’ll just need a few tablespoons here.
Add dried old-fashioned oats for a heartiness that’s just right.
Ground cinnamon to add that warming flavor, and a good dose of salt for balance.
The mixture will be crumbly which is a very good reason indeed to add the melted butter.
The dough will begin to take shape once the butter is stirred in.
Using your eyeballs, to eye-measure about 2/3 of the crumble mixture. We’ll press it into an 8-inch round pan.
And listen… I did the extra steps and placed a round piece of parchment at the bottom of the greased 8-inch pan. It’ll really help in getting the baked crumble out of the pan when it’s cooled slightly.
Press the moist crumb into the pan.
Spread on a layer of good jam. Be generous, ya know?
Spread into an even layer and crumble the remaining oaty bits on top of the jam layer.
Preheat the oven to 350 degrees F and allow the crumble to bake for 35 minutes or so. The edges will brown to golden, the jam will bubble just slightly, and the kitchen will fill with the most lovely buttery aroma.
These little wedges are crisp, nutty, just lightly sweet, super satisfying and really quite lovely with black coffee. I found myself reaching for one at breakfast and again for an afternoon snack without feeling any guilt at all. This is all pleasure food, with warmth and sweetness so let’s!
Photographs with my dear Jon Melendez and recipe inspired by Ambitious Kitchen!
Almond Flour Strawberry Crumble Bars
Ingredients
- 1 large egg egg
- 1/3 cup pure maple syrup
- 1/2 cup old-fashioned oats (gluten free if that’s a concern for you)
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon ground cinnamon
- 1/2 teaspoon salt
- ¼ cup melted unsalted butter (or melted coconut oil if dairy is a concern for you)
- 1/2 cup good quality strawberry jam
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch round pan with parchment paper and generously grease. Set aside.
- To make the base and crumble topping, in a medium bowl whisk together egg and maple syrup until well combined.
- Stir in almond flour, oats, coconut flour, cinnamon and salt until well combined.
- Pour melted butter into the crumble and use a fork to evenly distribute and stir together until clumps begin to form.
- Place 2/3 of the mixture into prepared pan (the remaining mixture will be used for the topping).
- Use your fingers to evenly press dough to the bottom. Set the remaining dough aside for just a bit.
- Spread jam in an even layer across the bottom crust.
- Crumble the remaining oat mixture evenly over the strawberry jam. Bake for 30 to 35 minutes or until filling is bubbly and topping is lightly golden. Allow crumble to cool completely on a wire rack before transferring to the refrigerator to chill for 20 minutes. Once chilled, carefully invert the crumble, remove the paper, and slice into wedges.
- Slices are delicious at room temperature, lightly dusted with powdered sugar.
Notes
* Feel free to use any type of jam you love!
* A flax egg will work in this recipe if you’d like to substitute the egg, the mixture may be a bit more crumbly: https://joythebaker.com/2014/09/baking-101-favorite-vegan-egg-substitutes/
* Many of you are asking about substitutes for coconut flour – I’m going to get in the kitchen this weekend and test alternatives for you! xo
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https://joythebaker.com/2019/01/almond-flour-strawberry-crumble-bars/
