Strawberry Crumble Bars are absolutely irresistible, your whole family will go crazy for these.
Strawberry crumble bars have buttery shortbread crust and a fresh strawberry filling, topped off with a crumbly crumb topping. Perfect for breakfast or with a scoop of ice cream for dessert.
If you love strawberries as much as I do you will love this light and refreshing treat. My family loves these bars and they never last long in my house.
Tips for making strawberry crumble bars
- Spray your 13x9 baking dish or use parchment paper to prevent sticking.
- Press crust firmly into a baking dish with a spoon or your hands.
- I highly recommend using a food processor, it's just much easier to blend the crust. But my second choice would be a hand/stand mixer
- If your strawberries are a little more tart. You can add some extra sugar to sweeten them up. Just add 1 tablespoon at a time until desired sweetness.
- You can adapt this recipe to really any type of berries you have on hand.
- Using a potato masher can help break down the strawberries faster.
Other fruit desserts you might like:
- Strawberry Turnovers
- Blueberry Crumble Tarts
- Strawberry Rhubarb Pecan Crisp
- Apple Pie Turnovers
- Cheesecake Stuffed Strawberries
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Strawberry Crumble Bars
Strawberry crumble bars have a buttery shortbread crust, sweet jam filling with a brown sugar crumble on top.
Ingredients
Strawberry Filling
- 4 1/2 cups of fresh strawberries, diced
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 3 tablespoons corn starch
- 2 Tablespoons water
- For the Crust/Crumble
- 2 1/2 cups flour
- 2/3 granulated cup sugar
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons cold Butter (set aside 2 tablespoons for topping)
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1/2 cup Quick Cooking Oats
Instructions
- Preheat oven to 375 degrees. Spray a 13x9 baking dish with cooking spray.
- Prepare the filling: In a large saucepan, combine the chunks of berries, sugar, lemon juice, corn starch, and water. Stir to combine. Bring to a gentle boil over med-high heat. Once it starts to boil, reduce the heat to medium and simmer, stirring occasionally, until the liquid turns into a thick syrup (about 6-8 minutes). Remove the pan from the heat and set it aside.
- For the crust/crumble: Using a food processor, hand mixer (or your hands), mix together flour. sugar, egg, baking powder, salt, and vanilla. Slowly add 1 cup cold (8 tablespoons) butter mixing until combined. Set aside in a small bowl 1 1/2 cups of the mixture for the topping.
- Pour the remaining mixture into the baking dish packing it firmly.
- Add to the reserved topping mixture, the brown sugar and oats, and the additional 2 tablespoons of cold butter. Mix until crumbly
- Spread the strawberry filling over the crust and sprinkle the topping over the filling.
- Bake for 40 minutes the filling will be bubbly and the crust will be golden.
- Allow cooling for 1-2 hours to set up before slicing.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 255Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 160mgCarbohydrates 43gFiber 2gSugar 20gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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