Berry Crunch Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving an overhang for easy removal.

In a medium bowl combine 1.5 cups rolled oats, 3/4 cup finely chopped hazelnuts, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar and 1/4 tsp sea salt. Stir to distribute dry ingredients evenly.

Pour 6 tablespoons melted unsalted butter over the dry mixture and stir until evenly moistened and clumps begin to form. The mixture should hold together when pressed; if too dry add 1/2 tablespoon melted butter.

Press about two-thirds of the mixture firmly and evenly into the bottom of the prepared pan to form a compact base. Reserve the remaining third for a loose crumble topping.

Bake the base in the preheated oven for 12–15 minutes, until lightly golden. Remove from oven and let cool slightly while preparing the strawberry layer. Leave oven on for toasting the topping later if desired.

While the base bakes, combine 2 cups quartered fresh strawberries, 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a small saucepan. Toss to coat and let sit 5 minutes to macerate.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Add the slurry to the strawberries in the saucepan.

Cook the strawberry mixture over medium-low heat for 4–6 minutes, stirring frequently, until the fruit releases juices and the mixture thickens slightly. Do not overcook — you want a jammy but still slightly chunky texture. Taste and adjust sweetness if needed; remove from heat and let cool 5–10 minutes.

Once the crunch base has cooled slightly, spoon the warm (not hot) strawberry mixture evenly over the pressed base, spreading to the edges. The warmth will help it settle into the base without melting the white chocolate to come.

Place 3 ounces white chocolate chips or chopped white chocolate in a microwave-safe bowl with 1 teaspoon neutral oil (or 1 teaspoon light cream). Microwave in 15–20 second intervals at 50% power, stirring between intervals, until smooth and glossy. Alternatively melt in a double boiler until just melted.

Drizzle the melted white chocolate evenly over the strawberry layer using a spoon or piping bag. Immediately sprinkle the reserved crunchy crumble pieces over the top so they adhere, then scatter 1/4 cup toasted roughly chopped hazelnuts across the surface.

If you prefer extra crunch, return the assembled pan to the oven for 3–4 minutes at 350°F to gently toast the topping — watch closely so the white chocolate does not brown. Remove and cool completely to room temperature, then chill in the refrigerator for at least 1 hour to set.

Once set, lift the slab from the pan using the parchment overhang and cut into 9 squares. Garnish each square with fresh strawberry slices and optional mint leaves just before serving.