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Instead of using jam for the filling in these crumble bars, I cooked down a few frozen strawberries with some water and vanilla and blended them up. It’s an extra step, but it gives this treat a fresher taste. The crumble is made from spelt flour and oats. Watch 4 Amazing Things to Bake with Spelt Flour.
1 and 1/2 cups frozen strawberries (about 18 frozen strawberries)
1/4 cup water
1 teaspoon Gefen Vanilla Extract
1 and 1/2 cups Shibolim Extra Fine Whole Spelt Flour
1 and 1/2 cups oats
1/2 cup brown sugar
1 teaspoon baking soda
2/3 cup oil
1/2 teaspoon Gefen Cinnamon
Add strawberries, water, and vanilla to a small saucepan. Bring to a boil, then lower and simmer until liquid thickens and strawberries are soft, about 15 minutes. Blend slightly using an immersion blender, leaving the mixture a little chunky.
Meanwhile preheat oven to 350 degrees Fahrenheit. Line a nine- by 13-inch baking pan with Gefen Parchment Paper.
Combine all crumble ingredients. Press three-fourths of the mixture into the prepared pan. Spread strawberry filling over crumble. Sprinkle remaining crumble on top. Bake for 30–40 minutes.
Sponsored by Shibolim
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Can I sub maple syrup or honey for the brown sugar?
I think a liquid sweetener will make the crumble too loose, I would try to stick with brown sugar if possible.
do you have to use Spelt Flour
No, you can use regular flour.