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.
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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.
