Crispy strawberry-raspberry bars
15
30
20 bars
Yes
Ingredients
- 625 ml (2 1/2 cups) of frozen, thawed and drained strawberries
- 500 ml ( 2 cups) of frozen, thawed and drained raspberries
- 125 ml (1/2 cup) of maple syrup
- 30 ml (2 tablespoons) of cornstarch
- 45 ml (3 tablespoons) of water
- 250 ml (1 cup) of unbleached all-purpose flour
- 125 ml (1/2 cup) of whole wheat flour
- 375 ml (1 1/2 cup) of oat flakes
- 160 ml (2/3 cup) of brown sugar
- 1 ml (1/4 teaspoon) of baking soda
- 160 ml (2/3 cup) of butter or non-hydrogenated margarine
Preparation
Side-by-side mode
- In a casserole, mix strawberries with raspberries and maple syrup. Bring to a boil and stir from time to time. Lower heat and simmer for 4 minutes until obtaining a compote.
- In a small bowl, dilute cornstarch in water. Add to the casserole and bring again to a boil while continuously stirring. Remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- Mix flour with oat flakes, brown sugar, and baking soda in a bowl. Add butter and work the preparation with your hands until you obtain a grainy dough; pieces of fat must be about the size of a green pea.
- Butter a mold 33 cm x 23 cm (13 inches x 9 inches). Divide half the dough at the bottom of the mold, then press to make everything uniform. Pour the fruit preparation and uniformize with a spatula. Cover the remaining with dough.
- Oven bake for 30 minutes, until the top is roasted. Remove from oven and cool completely before cutting into bars.
Did you know that...
Our Quebec strawberries are available in season for pick‑your‑own in our fields in Sainte‑Brigitte‑des‑Saults and Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
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