Strawberry crumb bars have a buttery crust, a layer of fresh berries, and a sweet topping that bakes up golden brown for the slightest hint of crunch.
My love of strawberries is no secret. From ice cream to frosting to a sauce that makes just about everything taste better, I love to cook and bake with them. So when my mother-in-law texted to say she had extra, and did I need any, I said, “of course!” I didn’t know what I’d use them for, but I knew I’d think of something.
Enter these strawberry crumb bars. I decided I wanted to make some sort of bar to take to school to share with my coworkers. When I came across these gems, I was sold.
The berries don’t require any special treatment and the crust comes together quickly. Then you just layer the ingredients, let everything get cozy in the oven, and it’s not long before you’re enjoying baked strawberry goodness.
The bars were a hit with my coworkers; they raved about how delicate they were, how sweet without being too sweet.
Strawberry Crumb Bars
adapted from Flavor Mosaic
1 lb. strawberries
1 c. sugar, divided
1/4 c. brown sugar
2 1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. vanilla extract
1 1/2 sticks butter, cold
3 tsp. corn starch
Preheat oven to 375 degrees. Dice the strawberries and set aside. In a large bowl, combine a half cup of sugar with the brown sugar, flour, salt, and baking powder. In a small bowl, beat the egg. Mix the egg and the vanilla in with the flour mixture. Dice the butter into cubes and cut it into the flour mixture (I use two forks to do this; a pastry blender is a much better option).
Pour two thirds of the mixture into a greased 9 x 13 pan and pat it into an even layer. In a large bowl, mix the strawberries with the remaining sugar and the corn starch. Spread the berries evenly over the crust and top with the remaining flour mixture.
Bake for 40-45. Allow to cool completely before cutting.
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