I made strawberry date squares twice in July and both times I didn’t use all my crumbly oat mixture. I froze the left-overs thinking I would use them to make mini fruit crumbles some day. Last week, I got two pounds of strawberries. I froze some for later use, made some into compote (for toast, crepes and Coconut Bliss) and the rest I chopped up for fruit crumble. The crumbly oat mixture from my first batch of strawberry date squares was a bit floury. So, after letting the oat mixture defrost for 30 minutes, I mixed in a wee bit of extra coconut oil and water with my fingers until the texture felt right (about 1/2 tsp coconut oil and a few drops of water… very approximate 9:1 volume ratio).
Baking temperature: 350 °F
Baking time: 25-30 minutes (Until fruit bubbles and topping looks a bit golden)
Containers: Four 175 mL pyrex cups (I put these on a metal tray to get them in and out of the oven more easily)
3/4 – 1 cup left-over crumble oat mixture from this recipe (the moister version)
1 cup chopped strawberries
1/2 cup frozen blueberries (partially defrosted… fresh blueberries work too)
1 tbsp white cane sugar
1 1/2 tbsp maple syrup
1 tsp lime or lemon juice
1/2 tsp almond essence
1/4 tsp cinnamon
1 tsp cornstarch (sifted)
- Defrost left-over crumble oat mixture for 30 min – 1 hr.
- Defrost 1/2 cup blueberries for 30 min – 1 hr. This keeps them from sticking together when you add them to the strawberries.
- Pre-heat oven.
- Chop strawberries. Put in mixing bowl. Add sugar, maple syrup, lemon juice, almond essence, cinnamon and sifted cornstarch. Add blueberries. Mix gently and thoroughly.
- Split fruit mixture evenly into 4 cups. Cover tops with crumbly oat mixture.
- Put cups in oven for 25-30 minutes. The crumbles are done when the fruit is bubbling and topping is slightly toasty looking.
- Let cool on cooling rack for at least 30 minutes (unless you want to burn your tongue).