Makes about 12 bars

Prep time: 20 minutes

Bake time: 40 minutes

Ready in time: 90 minutes

For the base:

• 100g butter, at room temperature
• 150g coconut sugar
• 300g crunchy peanut butter
• 1 teaspoon vanilla extract
• 1 free-range egg
• 200g spelt or white all-purpose flour
• 1 teaspoon baking powder
• pinch sea salt
• 300g good quality strawberry jam

For the crumble:

• 50g rolled oats
• 50g white all-purpose flour
• 25g coconut sugar
• 50g butter, room temperature
• generous pinch flaky sea salt

For topping:

A generous handful of Fresh As Strawberry pieces

Directions:

Preheat the oven to 180°C fan bake. Line a 22cm x 22cm square tin with baking paper.

First, make the base. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Mix in the peanut butter, vanilla and egg. Gradually mix in the flour, baking powder and salt. Stop the mixer once just combined, being careful not to over mix.

Spoon the dough into the prepared tin, spreading it out to the edges. Spread the jam evenly over the top.

Next, make the crumble. Combine the ingredients in a bowl and use your fingers to rub together until a rough breadcrumb consistency is reached. Scatter the crumble over the jam layer, leaving some slightly bigger chunks.

Bake for 35-40 minutes or until the crumble has turned golden and crunchy.

Allow it to cool in its tin for 10 minutes before transferring to a cooling rack.

Once cool, transfer to a chopping board and, using a sharp knife, cut into 12 rectangles (about 7cm x 5cm). To finish, decorate with a scattering of Fresh As Strawberry pieces.

Refrigerate in an airtight container for up to five days.