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Strawberries-raspberries crispy bars

Author: 5/15
Preparation 15
Baking 30
Portions 20 bars
Freezing No
Protein2 g
Fiber2 g
Fat7 g
Carbohydrate29 g


  • 625 ml (2 1/2 cups) of frozen, thawed and drained strawberries
  • 500 ml ( 2 cups) of frozen, thawed and drained raspberries
  • 125 ml (1/2 cup) of maple syrup
  • 30 ml (2 tablespoons) of cornstarch
  • 45 ml (3 tablespoons) of water
  • 250 ml (1 cup) of unbleached all-purpose flour
  • 125 ml (1/2 cup) of whole wheat flour
  • 375 ml (1 1/2 cup) of oat flakes
  • 160 ml (2/3 cup) of brown sugar
  • 1 ml (1/4 teaspoon) of baking soda
  • 160 ml (2/3 cup) of butter or non-hydrogenated margarine
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  • In a casserole, mix strawberries with raspberries and maple syrup. Bring to a boil and stir from time to time. Lower heat and simmer 4 minutes until obtaining a compote.
  • In a small bowl, dilute cornstarch in water. Add to the casserole and bring again to a boil while continuously stirring. Remove from heat and set aside.
  • Preheat oven at 375°F (190°C).
  • In a bowl, mix flours with oat flakes, brown sugar and baking soda. Add butter and work the preparation with your hands until obtaining a grainy dough; pieces of fat must be about the size of a green pea.
  • Butter a mold of 33 cm x 23 cm (13 inches x 9 inches). Divide half the dough at the bottom of the mold then press to make everything uniform. Pour the fruits preparation and uniformize with a spatula. Cover the remaining with dough.
  • Oven bake 30 minutes, until the top is roasted. Remove from oven and cool down entirely before cutting into bars.

Chef's notes