Physalis crumble bars

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  • 14 oz physalis
  • 7 oz sugar
  • 1 1/2 tbsp cornstarch
  • 10.5 oz wheat flour
  • 3 tsp baking powder
  • 7 oz oatmeal
  • 9 oz refined coconut oil (or virgin if you prefer to keep the coconut flavor in the preparation)
  • 6 oz ground panela (unrefined whole cane sugar)
  • 3.5 oz pumpkin seeds
  • 2 tbsp maple or agave syrup


Put the physalis, sugar and cornstarch together in a pot over medium heat and bring to a boil, stirring occasionally. When it starts boiling, simmer for 8–10 minutes until the sugar has dissolved completely and the mixture has become thick. Set aside.

Preheat the oven to 360°F and cover an 8×8-inch dish with baking paper.

In a bowl, combine the flour, oatmeal and oil, making sure to form crumble pieces. Lastly, add the panela and pumpkin seeds. Finish adding with your fingers.

Put half of the crumble in the dish and press to form an even base, then spread the physalis filling, and finally distribute the remaining crumble without pressing. Pour a fine thread of maple syrup over the crumble.

Bake for 35-40 minutes until brown.

Allow to cool and cut into 16 bars.