STRAWBERRY CRUMB BARS

Our family adores fresh strawberries! I’ve had crumb-type bars in the past that were made with jam. This version is instead made with fresh strawberries and the flavor is amazing. It’s not overly sweet, which I appreciate. I love how simple they are to make too- other than the strawberries, you likely have everything you need in your pantry. I adapted them from a recipe I found in All Recipes magazine. They used blueberries, which I think would be delicious as well! Enjoy!

Strawberry Crumb Bars

• 1 3/4 cup flour
• 3/4 cup brown sugar, divided
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) softened butter
• 1 egg
• 2 cups fresh strawberries, diced
• 1/2 tsp vanilla or almond extract
• 1 TBSP cornstarch

Preheat oven to 375 degrees F. Spray an 8×8 glass pan with non-stick spray.

In a medium sized bowl combine the flour, 1/2 cup of the brown sugar, baking powder, salt, butter and the egg. Use 2 forks or a pastry cutter to mix until well combined and crumbly.

Place diced strawberries in a separate bowl and add remaining 1/4 cup brown sugar, extract and cornstarch. Stir until well coated.

Press about 2/3 of the crumb mixture into the bottom of the pan. Use the bottom of a measuring cup to press it down into the pan. Top with strawberries, making sure they’re evenly distributed over the crust. Sprinkle remaining crumb mixture on top.

Bake for 40-45 minutes; until light brown. Cool completely before cutting. Store any leftovers in the fridge for up to 5 days.

STRAWBERRY CRUMB BARS

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Print Pin Rate

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 12

Author: Butter With A Side of Bread

Ingredients

• 1 3/4 cup flour
• 3/4 cup brown sugar divided
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup 1 stick softened butter
• 1 egg
• 2 cups fresh strawberries diced
• 1/2 tsp vanilla or almond extract
• 1 TBSP cornstarch

Instructions

• Preheat oven to 375 degrees F. Spray an 8x8 glass pan with non-stick spray.
• In a medium sized bowl combine the flour, 1/2 cup of the brown sugar, baking powder, salt, butter and the egg. Use 2 forks or a pastry cutter to mix until well combined and crumbly.
• Place diced strawberries in a separate bowl and add remaining 1/4 cup brown sugar, extract and cornstarch. Stir until well coated.
• Press about 2/3 of the crumb mixture into the bottom of the pan. Use the bottom of a measuring cup to press it down into the pan. Top with strawberries, making sure they're evenly distributed over the crust. Sprinkle remaining crumb mixture on top.
• Bake for 40-45 minutes; until light brown. Cool completely before cutting. Store any leftovers in the fridge for up to 5 days.

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