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Strawberry Guava Crumb Bars Recipe

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4.3 from 53 reviews

Strawberry Guava Crumb Bars are a delightful treat combining fresh strawberries and sweet guava paste into a luscious jam layer, topped with a nutty browned butter oat crumble and sliced almonds. These bars offer a perfect balance of fruity sweetness and buttery crunch, ideal for dessert or a special snack.

  • Total Time: 1 hour
  • Yield: 16 servings

Ingredients

Jam Filling

  • 10 ounces fresh strawberries, sliced
  • 6 ounces guava paste, cut into small cubes
  • 2 tablespoons water
  • 1 tablespoon fresh lime juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Crumble Topping & Base

  • 10 tablespoons butter (141 grams)
  • 1 cup all-purpose flour (125 grams)
  • ½ cup almond flour (50 grams)
  • 1 cup old-fashioned rolled oats (80 grams)
  • ⅔ cup packed light brown sugar (133 grams)
  • ½ teaspoon salt
  • ½ teaspoon almond extract
  • ⅓ cup sliced almonds (53 grams)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring you leave an overhang on the sides for easy removal later.
  2. Make the Jam Filling: In a medium saucepan over medium heat, combine sliced strawberries, guava paste cubes, water, and fresh lime juice. Cook for 10-15 minutes, stirring and mashing, until the guava paste melts completely and the strawberries break down into a thick, jam-like consistency. Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the mixture thickens noticeably. Transfer to a bowl and let cool completely.
  3. Prepare Browned Butter: In a small saucepan over medium heat, melt the butter, swirling occasionally until it browns and develops golden flecks with a nutty aroma, about 5-7 minutes. Pour the browned butter into a heatproof bowl to cool for about 10 minutes.
  4. Make the Crumble Dough: In a large mixing bowl, whisk together all-purpose flour, almond flour, rolled oats, light brown sugar, and salt. Add the cooled browned butter and almond extract to the dry ingredients. Using a fork, mix until the dough becomes clumpy and crumbly.
  5. Form Base Layer and Par-bake: Press about two-thirds of the crumble mixture firmly and evenly into the bottom of the prepared baking pan to create a compact base. Bake for 15 minutes, or until the edges start turning golden.
  6. Assemble Bars: Remove the par-baked base from the oven and spread the cooled jam evenly over it, leaving a ¼-inch border around the edges. Toss the sliced almonds into the remaining crumble mixture and scatter this crumbly topping over the jam layer.
  7. Bake to Finish: Return the pan to the oven and bake for 25-30 minutes, or until the topping is golden brown and the jam is bubbling at the edges.
  8. Cool and Serve: Let the bars cool completely in the pan. Use the parchment paper overhang to lift the bars out easily, then slice into 16 squares and serve.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Use fresh guava paste that melts easily for best jam consistency.
  • Allow the jam to cool completely before spreading to prevent the crumble from getting soggy.
  • Store bars in an airtight container in the refrigerator for up to 5 days.
  • These bars can be frozen for up to 2 months; thaw in the refrigerator before serving.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/strawberry-guava-crumb-bars-recipe/