Ooey Gooey Strawberries & Cream Bars

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Ooey Gooey Strawberries & Cream Bars
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    [post_date] => 2020-07-08 10:27:07
    [post_date_gmt] => 2020-07-08 16:27:07
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    [post_title] => Ooey Gooey Strawberries & Cream Bars
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07.08
sugar free strawberries and sour cream crumble bars

Y'all, I know. Waiting at least 2 hours and 45 minutes for bars to cool is torturous. And I can promise you; I'd NEVER ask unless I thought it was 100% worth it.

These bars are WORTH IT. Chewy, ooey-gooey goodness that is absolute perfection on a hot summer day. While you could certainly serve them with a dollop of ice cream or whipped cream, they don't need any adornment. If you're someone who loves cream cheese and fruit desserts, or you're an almond extract die-hard like me, these crumble bars HAVE to go down in your kitchen.

sugar free strawberries and sour cream crumble bars

The key is sour cream in the filling layer—the sour hint is a dream combined with the buttery crumble and bright jam. I haven't tried any substitutions, but I bet the Kite Hill cream cheese would work for a dairy-free option, and/or plain full-fat yogurt if you prefer. I also imagine that another type of fruit jam or even fresh fruit would be fabulous.

I use monkfruit to sweeten these bars up, sugar-free style. Not sponsored...monkfruit is just awesome. It allows me to indulge in desserts without feeling jitters/that sugar rush. My favorite brand is linked below, which I used in this recipe.

I can't wait for y'all to grab these bars after a (very patient) few hours and enjoy that first cool, creamy mouthful at the end of a muggy July day...or any time of the year, 'cause they're THAT good. Please leave any comments or questions below!

SUGAR-FREE MONKFRUIT SWEETENER THAT I USE:

 

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TOTAL TIME :35minutes20minutes
9-12servings
INGREDIENTS
  • CRUMBLE INGREDIENTS:
  • 3/4 cup plus 2 tablespoons all purpose flour (sub AP einkorn flour, spelt flour, whole wheat pastry flour or GF AP flour)
  • 1 1/4 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup granulated monkfruit sweetener (brand linked below; sub 1 cup coconut sugar or 3/4 cup white sugar)
  • 3/4 teaspoon almond extract
  • 1 stick (1/2 cup) unsalted butter, melted and cool to room temperature (sub melted refined coconut oil)
  • FILLING INGREDIENTS:
  • 1/2 cup sour cream
  • 2 tablespoons granulated monkfruit sweetener (subs apply as above)
  • 2 large room temperature eggs
  • 1 cup chunky strawberry jam (I use Bon Maman strawberry preserves)
DIRECTIONS
  1. Preheat oven to 375 degrees F and line an 8x8 baking dish with nonstick parchment paper. I use binder clips to hold the sides down (you can keep them on during baking).
  2. In a large mixing bowl, whisk together flour, oats, baking soda, baking powder, salt and monkfruit. In a smaller bowl, whisk together almond extract and butter. Add wet to dry and use clean hands to mix into a crumble consistency (it will be a little sticky. If it seems to dry, just keep working it or add 1 tablespoon water).
  3. Press approximately 2/3 of your crumble mixture into the baking dish and pat firmly into an even layer.
  4. In the same bowl you used for butter/extract, whisk together sour cream, sugar and eggs until smooth and creamy. Pour over crumble base. Evenly dollop strawberry jam over cream layer, then use a fork or knife to swirl together.
  5. Top evenly with remaining 1/3 crumble. Bake for 35 minutes, then cool 45 minutes before refrigerating for at least 2 hours and ideally overnight. After refrigeration, use a sharp knife to slice into whatever sized pieces you prefer. Remember--they're supposed to be gooey!
  6. Leftover bars will keep tightly sealed in the fridge up to 5 days or frozen 4 months.
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