Easy homemade strawberry jam crumble bars. They’re filled with everything to love about a classic strawberry fruit crisp – flavorful strawberries nestled between a buttery brown sugar and oat crust and crumble topping – but in convenient hand held form! Made with simple pantry ingredients, easily adaptable (egg free, vegan, gluten free options), and perfect for sharing.
It’s no secret that I love a good fruit crumble – I’ve filled this blog with countless variations of them. What’s not to love about juicy seasonal fruit nestled under a buttery blanket of gently-spiced, brown sugar-laced, oat crumble goodness?
If that’s so wrong, I don’t want to be right.
I’m especially fond of jammy crumble bars. They combine everything wonderful about a traditional fruit crisp, but are portable, can be made in advance, keep well for a few days, and are easier to serve to a berry loving, crumble adoring, crowd.
Rich and decadent vegan chocolate cupcakes, that you would never believe are plant based! This easy recipe comes together in one bowl and each moist and flavorful cupcake is topped with swirls of light and fluffy chocolate peanut butter frosting.
Peanut butter desserts have always been a sure way to my husband’s heart.
And Henry also inherited those peanut butter loving genes, so for Valentine’s Day, I’m baking up these chocolate peanut butter cupcakes for my two main guys.
They’re incredibly moist and tender, packed with deep, dark, chocolate flavor, and topped with swirls of lusciously fluffy chocolate peanut butter frosting.