Strawberry Crumble Bars
These bars are perfect any time of day. With your morning coffee. After lunch for a sweet treat. For your mid-afternoon snack. Or with ice cream as a late-night dessert.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - 50th STREET EDINA
Strawberry Crumble Bars
00
Cook Time70 Minutes
Ingredients
FOR THE CRUST: 1 cup unsalted butter, softened to room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
½ teaspoon salt
FOR THE STRAWBERRY LAYER & STREUSEL TOPPING: 3 cups cored & chopped strawberries, measured after chopping
1 tablespoon granulated sugar
2 teaspoons cornstarch
1 teaspoon lemon zest
½ cup unsalted butter, melted
1 ½ cups all-purpose flour
â…” cup packed light brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon salt
Directions
- Heat oven to 325 F.
- Line a 9×13 baking pan with aluminum foil, leaving an overhang on each side. Grease with butter or non-stick cooking spray and set aside.
- In a large bowl using an electric or hand-held mixer on medium speed, beat together the butter and sugar until well combined.
- Add vanilla and beat until combined.
- Turn the mixer down to low and beat in the flour until combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes. While it is baking, make the strawberry layer and topping.
- To make the strawberry layer toss together the strawberries, cornstarch, sugar and lemon zest in a medium sized bowl. Set aside.
- To make the streusel topping, in a medium bowl stir together all the streusel ingredients using a large wooden spoon or rubber spatula. It will be crumbly and that’s okay.
- After the bottom layer is done baking, remove it from the oven.
- Carefully spoon the strawberry mixture over the shortbread base until it’s evenly covered. Then crumble the streusel layer over the strawberry layer.
- Bake for 50-55 minutes until the streusel topping begins to turn golden brown and you can see the strawberry layer bubbling underneath.
- Cool completely before cutting into bars. Tip: these will hold up best if you store them in the refrigerator. Enjoy!
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Prep Time
70 minutes
Cook Time
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Servings
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Makes 0 servings
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Driscoll's Strawberries, 16 Ounce
2/$7 Huge Deal
$3.50 was $5.99$0.22/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Directions
- Heat oven to 325 F.
- Line a 9×13 baking pan with aluminum foil, leaving an overhang on each side. Grease with butter or non-stick cooking spray and set aside.
- In a large bowl using an electric or hand-held mixer on medium speed, beat together the butter and sugar until well combined.
- Add vanilla and beat until combined.
- Turn the mixer down to low and beat in the flour until combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes. While it is baking, make the strawberry layer and topping.
- To make the strawberry layer toss together the strawberries, cornstarch, sugar and lemon zest in a medium sized bowl. Set aside.
- To make the streusel topping, in a medium bowl stir together all the streusel ingredients using a large wooden spoon or rubber spatula. It will be crumbly and that’s okay.
- After the bottom layer is done baking, remove it from the oven.
- Carefully spoon the strawberry mixture over the shortbread base until it’s evenly covered. Then crumble the streusel layer over the strawberry layer.
- Bake for 50-55 minutes until the streusel topping begins to turn golden brown and you can see the strawberry layer bubbling underneath.
- Cool completely before cutting into bars. Tip: these will hold up best if you store them in the refrigerator. Enjoy!