This is a delicious hand-held treat to be served for dessert or packed up to enjoy at a sunny picnic.  

Strawberries at my local market this month in Southern Brittany.

Spring in Brittany is celebrated for many reasons – with one of the top ones being the arrival of fresh, local strawberries!

Strawberry season is massive here, and you’ll often find many several meter long queues of people waiting to get their hands on a basket of these ruby red jewels.

I am of course very fond of strawberries and make it a point to enjoy this fleeting season as much as possible, by enjoying fresh, cooked and baked strawberries. Whenever I yearn for an elegant dessert, my go-to is the Classic French Strawberry Tart – it never disappoints. But for when I just want a quick and convenient treat, these oats bars are absolute winners.

Strawberry Oat Bars 

These strawberry oat bars are such a fun and delicious treat to make. The buttery crumble is made with a good amount of oats, which makes it perfectly crumbly. It is used as both the base and the topping of these bars, and is whipped up in just a few minutes.

For the filling, I make a quick strawberry “preserve” with fresh strawberries, sugar and cornstarch. Making the strawberry filling from scratch (vs. store-bought preserves or jam) really makes a difference here. This filling is a juicy, slightly tangy, less sweet and plenty more vibrant option than store-bought alternatives. It allows the strawberry flavors to shine beautifully. 

Ingredients you’ll need for these Strawberry Oat Bars

1. Flour. All-purpose flour is the way to go here.
2. A pinch of salt. To enhance the flavors. 
3. Oats. You can opt for quick or regular oats.
4. Sugar. I love to make this recipe with cane sugar, but brown sugar (light or dark) works great too.
5. Ginger powder. A pinch of ginger powder pairs very nicely with the buttery crumb and the tang of the strawberry filling.
6. Baking powder. One teaspoon of baking powder adds a little lift to the crumb.
7. Unsalted butter. I almost always prefer to use unsalted butter when baking to control the amount of salt in the recipe. The butter needs to be very cold and cubed. I like to cube the butter and pop it back into the fridge for about 30 minutes before using it, to ensure it is properly cold.
8. For the filling: strawberries, cornstarch and sugar. For these bars, we will make a quick strawberry filling over the stovetop made with strawberries, sugar and cornstarch. The mix boils for just a few minutes to become a liquid and then thickens just lightly. Don’t worry if you find the filling is too liquid when you pour it atop the bottom crust, it will cook more as it bakes and thickens significantly as it cools. Once completely cooled, the bars are cut in clean slices, and the filling won’t ooze out.

Frequently Asked Questions

Can I substitute your strawberry filling with already-made strawberry jam?

If strawberries aren’t in season, yes you can use strawberry jam for the filling. Although note the bars will be significantly sweeter.

If strawberries are in season, I highly recommend you take the extra 10 minutes to make this homemade filling. It is less sweet and sticky than jam, and allows the taste of the in-season strawberries shine more.

How long do these squares keep?

If you have any leftovers, pack the squares into an airtight container on the counter. They keep very well for up to 3 days.

Audrey’s Tips:

• This recipe is best made in a 9×9-in (22,8cm x22,8cm) baking dish.
• To guarantee the crumble top and base are crisp and chunky, I use very cold cubed butter (vs. melted butter). To blend the butter with the dry ingredients I like to use my hands to mix until just incorporated with pea-size bits of butter still visible. You can also opt for a pastry cutter or food processor.
• A good quality butter will go a long way: opt for a European butter with a higher fat content.
• Even though these oat bars are delicious to day of, I think they’re actually better the next day as the flavors blend and the two textures (crumble and filling) “merge” even better. 

I hope you’ll love this Strawberry Oat Bars as much as I do! If you have any questions, please leave a comment. 

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 
• Strawberry Jam
• Classic French Fruit Tart (Tarte aux fruits frais)

Strawberry Oat Bars

Print Recipe

Serves: 9 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

For the filling:
10 ounces (300g) strawberries, hulled and sliced
1 tbsp (15g) cornstarch
¼ cup (50g) sugar
For the crust:
1 ½ cups (187.5g) all-purpose flour
1 ½ cups (135g) oats
⅔ cup (142g) cane sugar
½ tsp salt
¼ tsp ginger powder
1 tsp baking powder
1 ¾ sticks (200g) unsalted butter, cold and cubed

Instructions

Step 1 - Start by making the filling. In a medium saucepan, combine the strawberries, the cornstarch and sugar over medium heat. Bring to a boil and let boil for 5-7 minutes, stirring occasionally, until the consistency thickens and gets syrupy. Turn off the heat and reserve.

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a 9x9in (22.8cm x22.8cm) baking dish with parchment paper.

Step 2 - In a large mixing bowl, mix together the flour, oats, cane sugar, salt, ginger powder and baking powder. Add the cubed butter and mix with your fingertips until you get a (very slightly moist) coarse crumb.

Step 3 - Sprinkle half of the crumbs into the prepared lined pan, and pat lightly with the palm of your hand to pack lightly. Pour the strawberry mixture over, making sure it covers the whole surface. Sprinkle the other half of the crumb mixture over the top.

Bake for 40 minutes, until golden on top. Remove from oven and let cool onto a cooling rack. When completely cool, remove carefully from the pan, unpeel parchment paper from the sides and cut into squares.

The post Strawberry Oat Bars (Carrés aux fraises) appeared first on Pardon Your French.

Nothing beats a rustic, laid back summer dessert made with the best seasonal fruits! And for this, I think a fruit crisp always fits the bill. It’s one of my favorite desserts to make during Summer as it’s quick and easy, which means less time in the kitchen and more time outside.

I have always loved the effortlessness of making a fruit crisp and how it doesn’t need to look perfect. I’d even say the more rustic it looks, the better!

This Fresh Apricot Crisp is also the perfect way to showcase the ripe, sweet stone fruits. Since a crisp is less elaborate than a tart or a pie, it allows the fruits to shine on their own.

A crisp or a crumble: what’s the difference? 

Before we dive into this recipe, do you know the difference between a crisp and a crumble? Although they are quite similar and equally delicious, crisps and crumbles do have one slight difference!

In France, I grew up preparing and eating “crumbles” – and that was the only name I ever knew. But when I moved to Canada, I started to hear about “crisps” and “crumbles”, and assumed these were basically two different words for the same dessert.

But as I did more research, I learned that “crumble” designates a dessert made of fruit filling topped with a crumble of flour, sugar and butter. While a “crisp” is topped with a crumble of flour, sugar, butter and oats.

Ingredients you need for this Fresh Apricot Crisp

This Fresh Apricot Crisp is a quick and easy dessert to whip up, that only requires apricots and a handful of staple ingredients – all of which you probably already have in your fridge or cupboard. I really love the simplicity of this rustic dessert.

1. Apricots. Fresh, seasonal apricots yield the perfect tartness and amount of natural sweetness. You need about 2 pounds of apricots, cut into slices. Make sure you rinse them off beforehand.
2. Honey. 2 tablespoons of honey are all you need to sweeten the filling, since ripe apricots are naturally sweet enough.
3. Cinnamon powder. It adds a nice touch of warmth to the fruit filling and the crisp topping too.
4. Cornstarch. Although optional, I like to add 1 tablespoon of cornstarch in the filling to ensure it turns soft and almost jammy.
5. Flour. All-purpose flour is best here.
6. White sugar. You need granulated sugar for the topping.
7. Salt. Always a great ingredient to enhance all the flavors.
8. Oats. You can opt for old-fashioned rolled oats for a crunchy crisp. That said, quick oats work great too for a lighter crunch.
9. Grated coconut. This is my personal touch; which complements the taste of the apricot perfectly. Make sure you choose it unsweetened. You can skip this if you don’t like coconut.
10. Unsalted butter, cubed. You need to use very cold butter to create a great crumbly, crisp texture. My tip here is to take the butter out of the fridge, cut it in cubes and then place it back into the fridge for at least 30 minutes before using it in the recipe.

Common Questions

Can I replace fresh apricots with canned apricots?

Yes, in the winter or when apricots are not in season, you can replace the fresh apricots with canned apricots. Canned apricots are usually preserved in syrup, so I recommend you drain and rinse the apricots thoroughly before using them – or the crisp may end up too sweet.

What type of oats are best for the crisp topping?

Old-fashioned oats give a crunchy texture that’s great for this crisp topping. But I also sometimes use quick oats, which work great for a slightly less crunchy texture but lighter. Avoid steel cut oats.

Can I replace the shredded coconut with something else?

Yes, absolutely. I personally think the coconut is lovely in this crisp recipe as it pairs perfectly with the taste of the apricot and provides a subtle crunch too.

That said, you can replace the coconut with more oats (same quantity) or ground nuts such as walnut, pecan or almond (same quantity).

Can I omit the cinnamon powder?

Yes, you can omit the cinnamon if you are not a fan of the taste – although it is very subtle in this recipe. If you prefer, you can replace the cinnamon with ginger powder, which complements the flavor of stonefruits nicely.

How to store this Fresh Apricot Crisp

• Chill it. After making (and enjoying) this Apricot crisp – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 3 days. For reheating, simply pop it in the oven at 350°F (180°C) for 8-10 minutes.
• Don’t freeze it.I don’t recommend freezing this crisp. The filling will likely get soggy when thawing. 

Baking tips:

• • If you prefer, you can use white sugar instead of honey for the apricot filling. Another option is to use maple syrup (same quantity) which complements the taste of apricots perfectly too. Lastly, you can also skip on the honey or sugar, but do know the filling may taste a bit tart.

• • As you make the crisp topping, it will seem like a lot. Keep in mind it will sink down slightly into the soft apricot filling as it bakes.

• • The baking dish I used for these photos is 8”x 8” and it was perfectly sized.

Fresh Apricot Crisp

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the filling:
2 lbs (900g) apricots, halved and pitted
½ tsp cinnamon powder
2 tbsp (40g) honey
1 tbsp (10g) cornstarch

For the crisp topping:
¾ cup (95g) all-purpose flour
¼ cup (50g) white sugar
¼ tsp salt
½ tsp cinnamon powder
¾ cup (75g) oats (rolled or quick)
¼ cup (25g) grated coconut
6 tbsp (85g) unsalted butter, cold and cubed

Instructions

Pre-heat your oven to 350°F (180°C), with a rack in the middle. 

For the filling:

Cut each apricot half into 4 slices (equals out to 8 slices/apricot). Combine the apricot slices in a bowl with the cinnamon, honey and cornstarch. Toss gently until evenly coated and the cornstarch is wet.

For the crisp topping:

In a large bowl, combine the flour, sugar, salt, cinnamon, oats and coconut. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Transfer the apricots into a baking dish. Sprinkle the topping evenly atop the fruit mixture. Do not pack it down.

Bake for 45 minutes, until the topping is golden and the apricot underneath is bubbly.

Let cool for at least 15 minutes before serving.

The post Fresh Apricot Crisp appeared first on Pardon Your French.

Cooking notes:

• When cooking the zucchini slices, make sure they release most of their moisture in the pan, and eventually end up soft and almost “dry” (no water left at the bottom of the pan). If you don’t take the time to cook them fully, the zucchini will then release their moisture in the baking dish, and the bottom of your crumble will be watery.
• If you don’t like goat cheese, you can substitute with mozzarella or feta (same quantities).
• A 9-inch skillet is the perfect size for this crumble. 

How to store this Zucchini Goat Cheese Crumble? 

After enjoying the crumble, if you have any leftover, you can store it in the refrigerator. 

• In the refrigerator: let the crumble cool to room temperature and store any leftover in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Reheat it in the microwave or in the oven (about 10 minutes at 350°F/180°C)
• Unfortunately, this isn’t a freezer-friendly dish. 

I hope you’ll love this Savory Zucchini Goat Cheese Crumble as much as I do! Serve it as a side with grilled meat of fish, or as a light dinner with a green salad on the side. 

If you have any question, feel free to leave a comment! 

You may also like: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Zucchini Goat Cheese Crumble

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 tbsp (15ml) Extra Virgin Olive Oil
1 onion, peeled and sliced 
1 garlic clove, peeled and minced
4 medium size zucchini, cut in ¼ (0.65cm) inch slices

For the crumble:
½ cup (63g) flour
2 tbsp grated parmesan
2 tbsp chopped nuts (pecans, walnut or hazelnuts)
1/3 cup (30g) old fashioned rolled oats
¼ tsp freshly ground black pepper
¼ cup (58g) unsalted butter, cold and cubed
60g unripen goat cheese
¼ tbsp thyme

Instructions

Step 1 – In a large frying pan, heat up the extra virgin olive oil over medium-low heat. Add the sliced onion and minced garlic and cook for 2-3 minutes until the onion is translucent. Add the zucchini, and cook, stirring occasionally for 15-20 minutes until the zucchini is soft and most of its moisture has evaporated. Transfer to an oven-safe dish or skillet, set aside.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 – Make the crumble. In a large bowl, combine the flour, grated parmesan, chopped nuts, rolled oats and black pepper. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Crumble the goat cheese in small pieces and scatter it evenly onto the zucchini. Cover with the crumble mixture. Sprinkle with thyme and salt and pepper to taste.

Bake for 30 minutes, until the crumble looks dry and starts to turn golden. Transfer to a cooling rack and let cool for 10 minutes before serving.

The post Savory Zucchini Goat Cheese Crumble appeared first on Pardon Your French.

A Crisp or a crumble – do you know the difference? 

In France, I grew up preparing and eating what we call in French “crumbles” – and that was the only name I ever knew. I have always loved the combination of soft fruit filling against the crunch of the topping. This dessert is very popular in France, and I remember making it very often during my University years as it’s simple, affordable and always pleases your company.

When moving to Canada, I started to hear about “crisps” and “crumbles”, and assumed these were basically two different words for the same dessert. But as I did more research I learned that “crumble” designates a dessert made of fruit filling topped with a crumble of flour, sugar and butter. While a “crisp” is topped with a crumble of flour, sugar, butter and oats. A crisp topping is typically less dense and more crisp (hence the name), while a crumble tends to be more “cakey”.

Choose the Right Apples

This rule applies to any baking project that includes apples: choose baking apples. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once baked. Good baking varieties I recommend are:

• Jonagold
• Braeburn
• Honey Crisp
• Mutsu
• Pink Lady
• Northern Spy
• Granny Smith 

You can opt for one single variety or a mix. For instance, you can combine tart and tangy Granny Smith apples with sweet Honey Crisp apples for a nice balance of textures and flavors.

More cooking notes:

• Make sure you use Gluten-free old-fashioned oats, such as Bob’s Red Mill.
• For the ground almonds, blanched or un-blanched both work
• For slicing the apples, use a very sharp kitchen knife or a mandolin.
• I love pecans in this crisp topping. The taste and texture pairs perfectly with the apples and cinnamon. Walnuts would work perfectly too if you prefer.
• The baking dish I used for these photos is 8”x11” and it was perfectly sized.

I hope you’ll love this Gluten-Free Apple Crisp recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• Apple Breton Pound Cake 
• Apple Cinnamon Galette 
• Classic French Apple Cake
• Orange Yogurt Cake 
• Salted Butter Breton Sables

Gluten-Free Apple Crisp

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 lbs (900g) baking apples
2 tbsp (30ml) lemon juice
½ tsp ground cinnamon
¼ cup (85ml) honey

For the crisp topping:
1 ½ cup (140g) Gluten Free Old Fashioned or Rolled Oats
½ cup (50g) ground almond
½ cup (55g) pecans, coarsely chopped
¼ cup (50g) brown sugar (light or dark)
1 tsp ground cinnamon
½ tsp ground nutmeg
¾ cup (170g) unsalted butter, cold and cubed.
(Optional) For serving: crème fraiche.

Instructions

Step 1 – Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices by hand or by using a mandolin. As you go, place the apple slices in a large bowl with the lemon juice and toss them to coat (so the apples don’t brown). Add the cinnamon and honey, and toss again to coat evenly.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 2 – In a large mixing bowl, combine the oats, ground almond, pecans, brown sugar, cinnamon and nutmeg. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Step 3 -Place the apples in a large baking dish. Sprinkle the topping evenly over top of the apples. Do not pack it down.

Bake for 45-50 minutes, until the topping is golden.

Let the crisp rest for 15 minutes before serving. Serve in individual bowls, on its own and with a dollop of crème fraiche on top.

The post Gluten-Free Apple Crisp appeared first on Pardon Your French.