These crispy strawberry and oatmeal cupcakes are one of the recipes I brought on my last visit to New York that now seems so far away.
They're crispy as a cookie but creamy as a little cake. Oatmeal makes it crack and strawberries and homemade jam make magic and bring creaminess.
They are very simple to prepare and are perfect for afternoon tea, as breakfast and if you serve them with a little ice cream they will become the perfect dessert. Do you dare?
- 350 g flour
- 180g oat flakes
- 280g unsalted butter, melted
- 200 g granulated sugar
- 200g dark brown sugar
- 1/2 teaspoon salt
- 290g fresh strawberries, chopped
- 375ml homemade strawberry jam
Preheat the oven to 175 degrees.
We form a 28 x 23 cm baking pan with baking paper and grease with baking spray or a little butter and flour.
In medium bowl, mix flour, oats, melted butter, sugars and salt with a wooden spoon until crumbling.
Press half the mixture to the bottom of the prepared pan.
Sprinkle with strawberries and top with Quick Strawberry Jam. Sprinkle the remaining crumb on top.
Bake until golden and bubbly, 50 to 60 minutes.
Let cool on a rack for 20 minutes. Refrigerate for at least 1 hour before cutting.
Tips and Tricks
- Replace strawberries with cherries
- They can freeze
- You can use ready-made jam of the flavor you like
- Preparation time: 90 minutes
- Difficulty: easy
- Servings: 16 pieces