.
home
home
0
Strawberry Crumble BarsStrawberry Crumble Bars
Strawberry Crumble Bars
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
Logo
Recipe - WAYZATA
Recipe: Strawberry Crumble Bars
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
  1. Heat oven to 325 F.
  2. 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.
  3. In a large bowl using an electric or hand-held mixer on medium speed, beat together the butter and sugar until well combined.
  4. Add vanilla and beat until combined.
  5. Turn the mixer down to low and beat in the flour until combined.
  6. 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.
  7. To make the strawberry layer toss together the strawberries, cornstarch, sugar and lemon zest in a medium sized bowl. Set aside.
  8. 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.
  9. After the bottom layer is done baking, remove it from the oven.
  10. Carefully spoon the strawberry mixture over the shortbread base until it’s evenly covered. Then crumble the streusel layer over the strawberry layer.
  11. Bake for 50-55 minutes until the streusel topping begins to turn golden brown and you can see the strawberry layer bubbling underneath.
  12. Cool completely before cutting into bars. Tip: these will hold up best if you store them in the refrigerator. Enjoy!
0 minutes
Prep Time
70 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
FOR THE CRUST: 1 cup unsalted butter, softened to room temperature
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
½ cup granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
2 cups all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 10 Pound
$11.99$1.20/lb
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
FOR THE STRAWBERRY LAYER & STREUSEL TOPPING: 3 cups cored & chopped strawberries, measured after chopping
Driscoll's Strawberries
Driscoll's Strawberries, 16 Ounce
2/$7 Huge Deal
$3.50 was $5.99$0.22/oz
1 tablespoon granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
2 teaspoons cornstarch
Clabber Girl Corn Starch
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
1 teaspoon lemon zest
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
½ cup unsalted butter, melted
Kerrygold Unsalted Pure Irish Butter Sticks
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
1 ½ cups all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 10 Pound
$11.99$1.20/lb
â…” cup packed light brown sugar
Crystal Light Brown Sugar
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
¼ cup granulated sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
½ teaspoon cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
¼ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz

Directions

  1. Heat oven to 325 F.
  2. 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.
  3. In a large bowl using an electric or hand-held mixer on medium speed, beat together the butter and sugar until well combined.
  4. Add vanilla and beat until combined.
  5. Turn the mixer down to low and beat in the flour until combined.
  6. 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.
  7. To make the strawberry layer toss together the strawberries, cornstarch, sugar and lemon zest in a medium sized bowl. Set aside.
  8. 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.
  9. After the bottom layer is done baking, remove it from the oven.
  10. Carefully spoon the strawberry mixture over the shortbread base until it’s evenly covered. Then crumble the streusel layer over the strawberry layer.
  11. Bake for 50-55 minutes until the streusel topping begins to turn golden brown and you can see the strawberry layer bubbling underneath.
  12. Cool completely before cutting into bars. Tip: these will hold up best if you store them in the refrigerator. Enjoy!