Vanilla Custard Strawberry Crumble Bars
Recipe type: Slice, Breakfast, Dessert, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 16-18 squares
  • 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
  • Base/Crumble
  • 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
  1. Vanilla Custard - makes 1 cup
  2. Combine egg, cornflour and milk in a small/medium sized pot.
  3. 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.
  4. 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.
  5. Base/Crumble
  6. Preheat oven to 180ºC (356ºF). Line an 9" x 9" square baking pan with parchment paper, set aside.
  7. 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.
  8. Press half of the mixture evenly into your lined pan. Remaining half will be the crumble topping.
  9. Remove custard from refrigerator and give it a good mix using a spatula, until smooth and creamy.
  10. Pour custard over crumb base, spreading out evenly.
  11. Scatter over sliced strawberries, this doesn’t have to be done perfectly.
  12. Now using your hands, crumble over remaining half of base dough over the strawberries, bigger chunks are good too - crispy when baked!
  13. Bake for 30-35 minutes or until crumble is golden and filling is cooked through.
  14. 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.
  15. 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.
  16. Enjoy! - even better when served with ice-cream or cream!
Store in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at