These beautiful strawberries are perfect in this crumble bar, but don't afraid to play with other fruit. Peaches, blueberries, figs or even apples are all wonderful options to improvise with.Â
These bars are incredibly easy to make and endlessly adaptable to whatever fruit is in season. The one downside? You really need to wait until they are fully cooled until you cut and serve them. If you are a patient person with a taste for fruity, nutty treats, this recipe is for you.
Join Feast publisher Cat Neville for Spring Greens: Strawberry-Almond Crumble Bars!
The crust and the crumble on top of these bars are essentially the same � you reserve about a cup of the crust and add in some sliced almonds to sprinkle atop the strawberry filling. I used almonds because they marry with strawberries particularly well, but you could sub in chopped pecans, walnuts, hazelnuts or even peanuts if you’d like.
When making the crust, put about a cup of the crust on the side to use for the crumble on top.
These beautiful strawberries are perfect in this crumble bar, but don't afraid to play with other fruit. Peaches, blueberries, figs or even apples are all wonderful options to improvise with.Â
Norton is Missouri's state grape, which is why Feast headed to the heart of Augusta to explore (and taste) Norton wine. Learn with us as we taste the characteristics that make up a Norton. Read moreExploring Norton with Missouri Wines at Augusta Winery