Strawberry Shortcake Crumble Topping Recipe

Strawberry Shortcake Crumble Bar

These bars from Noa's Healthy Eats are bursting with flavour & nutrients – and very low sugar and fat! NB: if you add the optional toppings, they'll change the nutrition amounts slightly!

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Dessert, Treat

Cuisine International

Servings 12

Calories 196 kcal

Shortcake base and crumble topping

160 g almond meal
30 g tapioca flour
110 g rolled oats
1/4 cup maple syrup
3 tbs coconut oil
1/3 tsp baking powder
1 tsp vanilla extract
1 pinch salt
1 tbs almond milk (if needed – see instructions)

Strawberry filling

2 cups strawberries
2 tbs lemon juice
1/4 cup maple syrup
1 tbs cornstarch or use more tapioca flour
chia seeds (optional)

Optional topping add-ons

rolled oats (optional – 2 tbsp) image pictured with oats
shredded coconut (optional – 2 tbsp)
brown sugar (optional – 2 tbsp)
nuts (optional) crushed nuts of your choosing

To make the shortcake crumble base

Preheat the oven to 180•c. Mix dry ingredients well, add in wet ingredients massaging the oil in to get a dough that sticks together. (tip: if it's not sticky enough, add a tablespoon or so of unsweetened almond milk). .
Reserve one heaped 1/2 cup of crumble mix for the topping and press remaining crumble into a square baking tin. Bake for 10 minutes.

To make the strawberry filling

While the base is baking in the oven, it is time to make your strawberry filling. Heat your berries, maple syrup and lemon in a saucepan, then add in corn starch and stir well. Bring to a boil and let it simmer for 10-15 minutes, stirring regularly to thicken, then take off the heat and let cool slightly. (tip: if the mixture gets too thick, add a little water). Then pour the strawberry filling over the shortcake base.

To make the crumble topping

You now have the option to use your topping options! If you choose the optional toppings, add the coconut and brown sugar to the reserved 1/2 cup of crumble topping mix and sprinkle the mixture over the berry-covered base.
Bake the crumble bar for an additional 10-15 minutes until golden.
Take the crumble out the oven and let it cool down, then put it in the fridge for 10 minutes, until it has set.
When the crumble has set, take it out of the fridge and slice into 12 squares and… it's time to enjoy!

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia's leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia's #1 home fitness and nutrition program, and he's also the proud owner of Australia's largest personal training studio, The Woodshed, based in Brighton, Melbourne.