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  • Sarah L Samuels

Strawberry & Pistachio Nut Crunch

This is a twist on an old classic date crunch but with some lovely fresh summery strawberries.

My crunch recipes have been extremely popular in my blog especially the rhubarb and raspberry ones so I thought a strawberry one was perfect for the summer months.


It has an oat and pistachio base topped with fresh strawberries and finished with more oats and pistachios .



It is a very easy bake and you don’t need a stand mixer just a bowl and your hands to make my oat crunch recipes.



It can be served warm with ice cream or cream or cold with a cuppa!


Preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4, then line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon


Prepare the strawberries by removing the stalks and cutting into slices approx 3mm wide.



Put the flour, bicarbonate of soda, sugar and butter into a large bowl.



Rub the butter into the dry ingredients. It will be a bit sticky!



Add the porridge oats and chopped pistachio nuts and rub in again until the mixture starts to clump slightly.



Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.



Spread the sliced strawberries over the base evenly.



Finally sprinkle the remaining mixture over the strawberries. Press the mixture down lightly with the back of your hand.



Then bake in the pre-heated oven for 35-40 minutes.


Leave to cool in the tin before cutting into squares.




Strawberry & Pistachio Nut Crunch


Sarah’s servings: 16

Sarah's skill: Easy

Baking time: 35-40 minutes

Ingredients:


200g Fresh strawberries

200g Plain Flour

1/2 tsp Bicarbonate of soda

200g Soft light brown sugar

200g Unsalted Butter

150g Porridge oats

75g Pistachio nuts (roughly chopped)


Method:


  1. Preheat the oven to 180 degrees centigrade (160 fan) Gas mark 4.

  2. Line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper.

  3. Prepare the strawberries by removing the stalks and cutting into slices approx 3mm wide.

  4. Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!

  5. Add the porridge oats and chopped pistachio nuts, then rub in again until the mixture starts to clump slightly.

  6. Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.

  7. Spread the sliced strawberries over the base evenly.

  8. Finally sprinkle the remaining mixture over the strawberries.

  9. Press the mixture down lightly with the back of your hand.

  10. Bake in the oven for 35-40 minutes.

  11. Leave to cool in the tin before cutting into squares.


Equipment Used







Sarah’s extra slice……


You could use different nuts if you don’t like pistachios.








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2 comentários


andyandjacroberts
10 de jun.

Well that was just gorgeous was my husbands comment after having a piece of this. I fortunatly I couldn’t make it with the nuts as some of it was going to be taken into work by our son and he prefers not to take anything with nuts in just in case. However, even without them this was truly delicious and I will definitely be making it again xx

Curtir
Sarah L Samuels
10 de jun.
Respondendo a

That’s great to hear - thank you

Curtir
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