With an oaty, shortbread base, a jammy filling packed with fresh strawberries and a crumble topping, these would most definitely be on sale in my imaginary gluten-free bakery. Best of all, they’re easily transportable too!

Makes: 9-16
Takes: 60mins

Ingredients: 

For the base and crumble top:

  • 220g gluten-free plain flour
  • ¼ tsp xanthan gum
  • 100g (1 cup) gluten-free oats
  • 150g (3/4 cup) caster sugar
  • Grated zest of 1 lemon
  • 155g (2/3 cup) butter, melted and cooled

For the filling:

  • 400g strawberries, sliced
  • 1 tsp lemon juice
  • 1½ tbsp cornflour
  • 2 tbsp strawberry jam

Method:

  1. Preheat your oven to 160°C fan / 180°C and line a 20cm square baking tin with non-stick baking paper, leaving a little overhang as this will help you remove the bars from the tin later.
  2. In a large bowl, mix together your flour, xanthan gum, oats and sugar, then stir in the lemon zest. Pour in your melted butter and combine with a spatula so that you have a wet, sand-like texture.
  3. You should have some smaller and some larger chunks.
  4. Press about two-thirds of your mixture into your prepared tin so you have a nice, even base. Pop the remaining third into a small bowl in the freezer while you prepare the fruit layer.
  5. Place the strawberries in a medium bowl, then add the lemon juice, cornflour and jam and mix gently to coat. Spread the strawberries out evenly on top of the base. 
  6. Remove the mixture from the freezer and sprinkle it over the top of the fruit, ensuring the crumble pieces vary in size.
  7. Bake in the oven for 45 minutes until the top starts to go a little more golden.
  8. Allow to cool completely in the tin at room temperature, followed by at least an hour in the fridge to firm up the fruit layer.
  9. Remove from the fridge and slice into at least 9 squares or triangles.