Strawberry Peach Crumble Bars

The perfect summer recipe. A crumbly but crunchy biscuit base, a delicious and naturally sweet strawberry peach filling.

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Cook: 60 Mins


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Preheat oven to 175°C/ 350°F.
In a large mixing bowl, mix together almond flour, oat flour, oats, maple syrup, coconut oil and salt until fully combined and it becomes a crumbly dough. Reserve 3 large tbsp of mixture before transferring rest of mixture to a lined 8x8 baking tray. Bake for 10 mins.
Meanwhile, add strawberries, maple syrup and lemon juice to a pan or saucepan and cook on medium-low heat for 2 mins. Shake up your Clear Whey Isolate and add to pan. Bring pan to a low simmer and cook strawberries for 5 mins, until soft and the majority of liquid has evaporated, leaving a thick strawberry sauce. 
Add strawberry sauce to biscuit base, spread evenly, then top with reserved biscuit base mixture. Bake for 30-35 mins, until crumbs on top being to turn golden.
Once baked, remove from oven and allow to completely cool or your bars will be too crumbly cut into slices. You may want to use a fridge to speed up this process. Once completely cooled, slice into 12 slices.

Nutritional Info

Per Slice: 

Cals – 215 

Carbs – 40g 

Protein – 5.8g 

Fat – 14g 


Serves 5-6

For the biscuit base:

  • 120g of almond flour
  • 120g of oat flour
  • 60g of rolled oats
  • 50ml of maple syrup
  • 100g of coconut oil - melted.
  • A pinch of salt.

For the strawberry-peach filling:

  • 450g of strawberry - diced.
  • Tbsp of maple syrup.
  • Juice of 1/2 a lemon.
  • 1 scoop of white peach clear whey isolate, mixed with 200ml of water.

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