Strawberry Crumb Bars With Lemon Glaze

Pallet and Pantry
by Pallet and Pantry
18 Servings
1 hr 10 min

I recently went to our local strawberry farm and picked a bunch of fresh juicy strawberries. I LOVE to have these berries year round so I usually make a bunch of jam, as well as, freeze them for smoothies, overnight oatmeal, and of course baking. Along with a pie or two, and some muffins, I decided to bake a family favorite. Strawberry Crumb Bars. And to add a little 'something-something' to the usual recipe, I created a sweet lemony glaze that I drizzled over the top of the bars after they had cooled. It really did take these yummy bars 'over the top'!

Strawberry Crumb Bars With Lemon Glaze
Recipe details
  • 18  Servings
  • Prep time: 15 Minutes Cook time: 55 Minutes Total time: 1 hr 10 min
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Crumb topping/crust
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup butter
  • 4 cups fresh strawberries chopped
  • 1/3 cup white sugar
  • 1 1/2 Tablespoons cornstarc
  • lemon zest **from one lemon
Lemon Glaze
  • 1 cup powdered sugar
  • 2 Tablespoon lemon juice **More depending on how thin you want the glaze
For the Crust and Crumble Topping
Preheat oven to 350.
Line a 9x13 pan with parchment paper.
Combine dry ingredients for the crust in a large mixing bowl. (You could also use a food processor). Cut butter in with a pastry cutter until the mixture is crumbly and the butter is pea-sized. Combine eggs and vanilla in a measuring cup. Beat well. Pour over the crumble mixture. Mix with a fork until incorporated. Set aside 2 cups of the crust/crumb topping. Pour remaining mixture in the bottom of the baking pan. Press into place evenly.
For the Filling and Baking
Combine the strawberries, sugar, cornstarch, and lemon zest in a medium bowl.
Pour over the crust.
Sprinkle with remaining crumble topping.
Bake for 50-55 minutes or until crust and topping are golden brown.
For the Lemon Glaze
Mix the lemon glaze ingredients in a small bowl and set aside.
Remove the bars from the oven and allow them to cool completely before drizzling the lemon glaze over the top.
Lift Bars out of the pan using the ends of the parchment paper and cut into 18-square bars.
  • TIP: Spray the 9x13 pan with non-stick spray before lining with parchment paper. It will keep it in place.
Pallet and Pantry
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