This recipe is our second feature from Maria! Be sure to follow her on Instagram at @take_a_bake_break for more allergen friendly dessert recipes!
Free from: peanuts, nuts, egg, and soy
Crust ingredients:
2 cups flour
1 3/4 sticks melted butter
Directions: Combine ingredients. Press into a 9x13 inch pan and bake for 15 min at 350 F.
Crumble topping ingredients:
1 1/2 cups flour
1 stick cold butter
1/2 cup brown sugar
1 tsp cinnamon
2 tbsp water.
Directions: Combine ingredients. Cover cooked crust with 3/4 cup strawberry rhubarb jam and let the topping bake for 15 more minutes. Let cool before cutting into squares and serving.
Maria's Bio:
Hey! I’m Maria Maiotti and I am allergic to peanuts, treenuts (all except almonds), fish, shellfish, sesame, and soy. I like baking my own treats that are safe! So here’s a recipe so you can do the same, and feel free to follow my baking instagram account, @take_a_bake_break!
