Strawberry & cinnamon streusel bars

• hulled strawberries↗300g g
• lemon↗juice and zest ½

  juice and zest ½

• plain flour↗300g g
• golden caster sugar↗175g g

  plus 3 tbsp for the topping

• ground cinnamon↗1 ½ tsp tsp
• vanilla pod↗1

  halved lengthways

• butter↗250g g

  200g at room temperature, 50g cold and diced

• rolled porridge oats↗4 tbsp tbsp
• chopped hazelnuts3 tbsp tbsp
• strawberry jam↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4 and line a 22 cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then place them in a sieve over a bowl and set aside to macerate, discarding the liquid that drips into the bowl.

2. 2

   Combine the flour, 175 g caster sugar, 1 tsp cinnamon and 1/2 tsp salt in a food processor. Scrape in the seeds from the vanilla pod, then add the softened butter and pulse until the mixture comes together. Spoon out a quarter of the mixture into a mixing bowl and set aside. Press the remaining mixture into the bottom of the tin and press firmly to create an even base. Prick a few times with a fork, then bake for 25 minutes until golden.

3. 3

   While the base is baking, add the cold butter, remaining sugar, the oats, hazelnuts, remaining cinnamon and the lemon zest to the reserved mixture. Rub together with your fingers until crumbly.

4. 4

   When the base is ready, mix the sliced strawberries with the jam and spread on top. Sprinkle the crumbly topping over it and bake for another 30‑35 minutes until the top is golden and the strawberries are juicy and bubbling. Allow to cool completely in the tin before cutting into bars or squares.