Strawberry Crumble Bars
Today, I'm sharing one of my favorite desserts with you– Strawberry Crumble Bars.
How to Make Strawberry Crumble Bars
Of course, we need to begin with fresh strawberries, washed and ready to use. Spread them out on a dishtowel, and let them dry.
Mix together the ingredients for the crust, and press it into an 8″x8″ baking dish that has been lined with parchment paper. This will allow you to easily remove the bars later for cutting.
Place the crust into a 300-degree oven, and bake for 20 minutes.
When 20 minutes is up, remove from oven and turn the temp up to 350 degrees.
The Strawberry Filling:
Once the berries are dry, thinly slice them, and then toss with 1 tablespoon of granulated sugar (you can adjust this based on the sweetness of your berries), and 2 teaspoons of cornstarch to thicken them. You can also add a little lemon, or even orange, zest if you have it on hand. It brightens up the berries a bit, but it’s optional, and fine to leave out if you don’t have any available.
Set the prepared berries aside while you mix up the crumble topping.
The Crumble Topping:
In another medium-sized bowl, mix together the flour, brown sugar, granulated sugar, and salt. Stir in the melted butter and mix until it has the appearance of wet sand.
Assemble and Bake:
Spoon the strawberry mixture over the partially baked crust until it’s evenly covered, discarding any juices left in the bowl. Too much liquid will make your crust soggy, and nobody wants a soggy bottom.
Cover the berries with the crumble topping, squeezing some pieces together in your hand to make larger crumbs, and letting some fall in smaller pieces.
Bake for 30-35 minutes until the crumble topping turns a slight golden brown the strawberry filling is bubbling through.
Slice and Serve:
Allow these Strawberry Crumble Bars to cool completely before cutting into 9 even squares.
On the bottom, you have the shortbread-like crust that practically melts in your mouth, in the middle is the fresh and juicy strawberry filling, and on top, the buttery crumble topping. I mean, what’s not to love?
For how little effort these Strawberry Crumble Bars are to make, you end up with a dessert that is perfect for summer. Or any time of year really, because baking concentrates the natural sugars in the berries, enhancing the flavor. So if you’re craving fresh summer strawberries when they aren’t in season, you can still have that “summer” flavor even with less-than-ideal berries.
Next, I hope you’ll pop over to see Laura’s Strawberry Yogurt Bars, and then take a peek at all of the other amazing strawberry recipes below, too.
If you’re in the mood for some more great dessert bars, you can find all my favorites HERE.
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Strawberry Crumble Bars
- 3/4 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 TBSP cornstarch
- 1/4 tsp salt
- 2 cups fresh strawberries thinly sliced
- 2 tsp cornstarch
- 1 TBSP granulated sugar
- 1 tsp lemon zest optional
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar packed
- 2 TBSP granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter melted
- Preheat the oven to 300°F. Line the bottom and sides of an 8"x8" square baking pan, leaving a bit of overhang on each side.
- In mixing bowl, beat the butter and sugar until combined.
- Wtih mixer on low, beat in the flour, cornstarch and salt until crumbly.
- Press the mixture firmly into the bottom of the prepared pan, and bake for 20 minutes.
- Remove crust from oven, and turn oven up to 350°F.
- In a medium-sized bowl, toss together the sliced strawberries, sugar, cornstarch, and lemon zest (if using) until the straberries are coated.
- In another medium-sized bowl, mix together the flour, brown sugar, granulated sugar, and salt until evenly combined.
- Stir in the melted butter. Mix until combined.
- Spoon the strawberry mixture over the crust until it's evenly covered, discarding any juices left in the bowl.
- Cover the berries with the crumble mixture.
Bake & Serve:
- Bake for 30-35 minutes until the crumble topping turns a slight golden brown the strawberry filling is bubbling through.
- Remove from the oven and allow to cool completely before slicing into bars.
- Store bars in an airtight container in the fridge.
- Nutrition facts calculated using verywellfit.com
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