Peanut Butter & Strawberry Jam Crumb Bars
This gluten free crumb bar makes a great Memorial Day or 4th of July dessert recipe. It has a peanut butter crust and homemade strawberry jam filling.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 24 servings
For the Strawberry Jam:
- 1 pint strawberries leaves removed, coarsely chopped
- 2 T. maple syrup
- 1 lemon juice
For the Peanut Butter Crumb:
- 2/3 c. butter softened
- 1/3 c. peanut butter smooth
- ¾ c. + 1 T. maple syrup
- 1 c. brown rice flour
- ½ c. tapioca starch
- ¾ t. xanthan gum
- 1 t. baking powder
- ½ t. salt
- 1 2/3 c. oats quick cooking, gluten free
For the Strawberry Jam:
Preheat oven to 350 degrees.
In a medium saucepan, place strawberries, 2 T. maple syrup and the juice of 1 lemon. Bring to a boil and then reduce heat to a simmer.
Let simmer for 15-20 minutes, stirring occasionally. Start mashing the strawberries with the back of your spoon during the last 5 minutes of simmering. Set aside until ready to use.
For the Peanut Butter Crumb:
In a large bowl combine butter, maple syrup and peanut butter. Mix on medium speed for 1 minute.
In a separate bowl place brown rice flour, tapioca starch, xanthan gum, baking powder and salt. Toss to combine.
Add in dry ingredients to the butter/syrup mixture, mixing well after each addition. Once mixture is well combined, stir in oats by hand.
Spread half of the mixture along the bottom of a 9 x 13 inch baking dish sprayed with non-stick cooking spray. Pour the strawberry jam on top of this layer and spread evenly. Crumble remaining peanut butter crumb on top of the strawberry jam layer.
Bake in preheated oven for 30-40 minutes. The tops will be slightly golden brown when done baking. Serve warm with ice cream or straight from the tray. Enjoy
Calories: 207kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 73mg | Potassium: 161mg | Fiber: 2g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 11.7mg | Calcium: 26mg | Iron: 1.1mg