These easy Strawberry Crumb Bars, with a buttery crust, sweet fresh strawberry filling, and crunchy butter crumb topping make wonderful dessert bars to take to a summer party, picnic, or potluck.
Ingredients
1/2 cup white sugar
1/2 teaspoon baking powder
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
1 egg, beaten
1 teaspoon vanilla
2 cups fresh strawberries, chopped
1/3 cup white sugar
2 teaspoons cornstarch
US Customary - Metric
Instructions
Preheat the oven to 375 degrees F.
Place parchment paper on the bottom of the 8x8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT: Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly. You can also pulse in a food processor to until you get pea sized crumbs.
In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.
Pat half of the dough evenly into the bottom of the prepared pan.
In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries.
Spoon the strawberry mixture evenly over the bottom crust.
Crumble the remaining dough over the strawberry filling layer.
Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
Cool completely before cutting into squares. I recommend refrigerating until ready to serve.
Recipe Notes
Spoon the strawberry mixture evenly over the bottom crust.
Crumble the remaining dough over the strawberry filling layer.
Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
Cool completely before cutting into squares. I recommend refrigerating until ready to serve.
Recipe Notes
It is very important that your butter be very cold. Also, when working with the crumb crust, be careful not to over work it because you don't want your hands to warm up the crust. You want the crust to be very cold.
The sweetness of the strawberries used matters. If your strawberries are not very sweet, you may need to increase the amount of sugar used in step 7 to about 1/2 a cup.
You can easily double the ingredients to make a 9x13 pan of the Strawberry Crumb Bars. Just change the number of servings above and it will adjust the amounts of the ingredients.
