Are strawberries summer in one juicy bite?
Gorgeous, fresh, succulent berries that fill your mouth with deliciousness. Yep they are.
When berries start coming into my home by the basket full, you know something good is going to happen.
Something tart and sweet. Something warm and crumbly.
Something that makes you say “Mmmhmmm…this is what summer berries are all about.”
It’s taken me a couple of days to figure out which favorite recipe to start the seasonwith – I wanted to begin with a burst of decadence. A baked good that would set the bar for the many, many more to come. I wanted amazement.
The thing is – I haven’t had time for amazement. But you’ve got to make time for it, don’t you?
This morning was it. My Little One saw the excitement in my face as I washed
all the bright red berries and looked at me quizzically. “Mama?”
“Yes, Little Darling, today is a glorious day for strawberries!”
I decided on Strawberry Crumbly Squares – with a twist.
Fresh strawberries, a handful of raspberries, and lemon juice make these a flavourful
summer favorite that I simply can’t resist. They are not just called squares, or bars, because they
crumble. They are crumbly. But they’re not quite a crumble either, you see? So they are
crumbly squares, that you can eat with your hands (with a napkin handy) or if it’s tea time and you’re
wearing a very pretty dress, then by all means Dear reach for the dessert spoon!
Gluten-Free Strawberry Crumbly Squares
2 cups of rice flour
1/2 cup of tapioca flour
1/2 cup of potato starch
1 cup of sugar, divided in half (1 part for crumb, 1 part for filling)
1 tsp baking powder
2 tablespoons of lemon juice
Pinch of salt
3/4 cup of butter
2 tbsp rice flour
2 cups of fresh strawberries, quartered
1/4 cup fresh raspberries
Preheat oven to 375F.
In a bowl, mix together flours, baking powder and 1/2 cup of sugar. Add in 1 tablespoon of lemon juice
and a pinch of salt. Then cut in the butter and egg, using a knife or fork to get the mixture to be crumbly
with the flour blended well into the butter.
In a greased 13×9 inch pan, spread a little over half of the crumble onto the bottom – pressing down to form a crust.
Mix together 1/2 cup sugar, 2 tablespoons of rice flour, 1 tablespoon of lemon juice and add in strawberries and raspberries – coating them well. Then spread the berries over the crust.
Looks delicious, doesn’t it?
Sprinkle the left over crumble over the top of the berries and it’s ready to go into the oven.
Bake for 45 minutes. Watch for the crumble to get golden brown…in the meantime your home
will smell divine. Take out of oven, let cool for about 25 minutes (or longer) before cutting into squares.
For less crumbly squares, place in freezer (after cooling) for 20 minutes, then cut.