Vanilla Strawberry Crumble Bars, if this isn’t acceptable for breakfast, I don’t know what is! Oh wait, these will also pass for a delectable and delicious sweet dessert! Plus these are gluten free- yay!
A crumble bar is always winner in everyones eyes and these are next level delicious. Does homemade vanilla custard float your boat? I hope it does because these crumble bars have an entire 1 cup layer of vanilla bean custard, which you’re going to be making from scratch! Don’t run away just yet, I promise you homemade custard is incredibly easy. Let me tell you something, I went out and actually purchased myself a packet of custard powder because I don’t recall ever making custard from scratch, weird! Although I’ve never really been super into custard but I just had a brilliant idea to fill crumble bars with custard, so here we are.
Oh yes, my purchased custard powder. I was about to whip up a batch of custard powder custard and quickly glanced at the box ingredients and of course there is sugar but there was also 2 numbers in there too, now be mindful at that stage I was in a super healthy-toxin free headspace and when I saw two numbers and not knowing what the heck they were, I immediately thought “why can’t I just actually make custard from scratch huh?”. So I did a quick Google search (love you Google) and discovered just how EASY custard was to make and you will already have all the ingredients needed. So that’s what happened, I put away the custard powder and went ahead and just made my own vanilla bean custard on the stove-top. All you need is 5-ingredients! Eggs, cornflour, milk, vanilla bean extract and icing sugar, DONE!
The 1 and only downside to making your own homemade custard is the time factor. It takes about 10-15 minutes of constant whisking at the stove until your custard decides to finally thicken, but I guess that’s a good problem to have if you’re going to have problems, right?
Moving on!! Want to know more about these gluten free strawberry crumb bars?
The original plan was just to keep it vanilla custard in the middle but then thought I really need to jazz this up a little and introduce a new flavour in there. I had a couple of fresh strawberry punnets in my refrigerator and voila! Strawberries and custard – HELLO!!
Now just letting you know beforehand, the custard when baking in the oven in-between the crumble, it does not turn egg-y so we are all good on that front 😉
Hope you enjoy! I would love to know what you think!
- Vanilla Custard
- 1 large egg
- 1½ Tbsp cornflour
- 1½ cups almond milk, or your choice of milk
- 2 tsp vanilla bean extract
- 1 Tbsp icing/powdered sugar
- 2½ cups gluten free all purpose flour, I use ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’
- ¾ cup coconut sugar
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 2 large eggs
- 125g salted butter, cut into cubes
- 2 cups fresh strawberries, sliced
- Vanilla Custard - makes 1 cup
- Combine egg, cornflour and milk in a small/medium sized pot.
- Over medium heat, whisk until cornflour dissolves and mixture begins to thicken. Continue to whisk until bubbles begin to appear, reduce heat to low-medium and continue to cook slowly whilst whisking, until it thickens, this will take 10-15 minutes. Custard should coat the back of a wooden spoon when ready. The consistency should resemble thick pouring cream.
- Once custard has thickened, remove from heat and whisk through vanilla and icing sugar until well combined. Pour custard into a clean bowl and cover with plastic wrap, letting the wrap touch the custard, this will stop the custard from forming a skin. Place in the refrigerator to cool and thicken further.
- Preheat oven to 180ºC (356ºF). Line an 9" x 9" square baking pan with parchment paper, set aside.
- In a high-speed food processor, add all base crumble ingredients and pulse until well incorporated and mixture begins to stick together, turning into a soft dough, approx. 15-20 seconds.
- Press half of the mixture evenly into your lined pan. Remaining half will be the crumble topping.
- Remove custard from refrigerator and give it a good mix using a spatula, until smooth and creamy.
- Pour custard over crumb base, spreading out evenly.
- Scatter over sliced strawberries, this doesn’t have to be done perfectly.
- Now using your hands, crumble over remaining half of base dough over the strawberries, bigger chunks are good too - crispy when baked!
- Bake for 30-35 minutes or until crumble is golden and filling is cooked through.
- Remove from oven and cool in pan for 30 minutes. Remove and let cool even further for 15-20 minutes and then cut into squares to serve or to store in an airtight container.
- Or if serving warm, cool in pan for 10 minutes to firm up a little then slice into squares, they will just be softer compared to when they’re cooled.
- Enjoy! - even better when served with ice-cream or cream!