Preparation

1. Preheat oven to 350 F. Line an 8"x 8" baking pan with parchment paper allowing the paper to overhang the pan for easy removal of Strawberry Crumble after cooking. Then, spray the lining of the paper with cooking spray.
2. In a medium bowl, stir together the oat flour, almond flour and rolled oats. Add 3 tablespoons of the brown sugar and the cinnamon, cardamom and salt. Stir to combine. Add the melted butter and vanilla and stir to distribute ingredients and form a crumbly mixture, but when you squeeze together a small handful, it sticks together. Reserve 1 cup of the mixture for the topping and set aside.
3. Pour the mixture into the prepared baking pan, distributing it evenly onto the bottom of the pan and using your hands, press the mixture to form a base crust. Bake the crust for 10 minutes, then remove from the oven.
4. In a smaller bowl, combine the diced strawberries, the remaining tablespoon of brown sugar, the cornstarch, 1 teaspoon of the lemon zest and 1 tablespoon of the lemon juice. Toss to combine. Spoon the strawberry mixture over the baked crust and spread to form and even layer. Top with the reserved topping. Bake for 35-40 minutes or until the filling bubbles along the edges and the topping is golden brown. Allow to cool, then refrigerate until very well chilled.
5. In a small bowl, stir together the confectioners sugar, 1 1/2 teaspoons of lemon juice and 1 teaspoon lemon zest and mix until smooth. Using the parchment handles, carefully lift the bars from the pan and set onto cutting board. Cut in half, then each half in half again to form 4 long bars. Rotate pan and repeat - cut in half, then each half into halves again to form 16 bars. Transfer bars to serving plate. Drizzle with glaze, and serve. Leftovers can be stored in the fridge for up to 5 days.
6. Great for dessert - serve warm with a small scoop of vanilla frozen yogurt or ice cream. Great for breakfast topped with a dollop of your favorite yogurt and toasted nuts. Bars freeze well. Allow to come to room temp or warm before enjoying.