Strawberry Crumb Bars
User Reviews
4.5
Strawberry Crumb Bars
Description
Strawberry Crumb Bars feature a crust and topping made from a mixture of cold butter, flour, sugar, baking powder, and a touch of vanilla, giving the bars a tender yet crumbly texture. The filling is a mix of chopped fresh strawberries combined with sugar and cornstarch, which thickens as it bakes. Assembled in an 8x8 pan lined with parchment for easy removal, the bars bake at 375°F until the topping is golden and the filling bubbly. This dessert balances fruit freshness with a lightly sweet, buttery crust suitable for casual snacks or dessert after a meal.
The texture contrasts between a crisp, crumbly crust and the soft, juicy strawberry layer create a pleasant bite. The cobbler-like assembly allows the strawberries' flavor to be highlighted without overpowering the buttery crust.
These bars can be made in various pan sizes by adjusting ingredient amounts accordingly. Using very cold butter and minimal handling ensures the crust remains crumbly rather than doughy.
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 butter 8 Tablespoons or 1 stick of butter, very cold
- 1 egg beaten
- 1 teaspoon vanilla
- 2 cups strawberries chopped, fresh
- 1/3 cup white sugar
- 2 teaspoons cornstarch
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.
Notes
- Use very cold butter and avoid overworking the dough to keep the crumb texture delicate and tender.
- If your strawberries are not very sweet, increase the sugar in the filling to about 1/2 cup to balance tartness.
- You can double the recipe to make a 9x13-inch pan by adjusting ingredient quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 45mg | 15% |
| Sodium | 162mg | 7% |
| Potassium | 85mg | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 18.8mg | 21% |
| Calcium | 20mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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