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 you 13×9 baking dish or use parchment paper to prevent sticking.
- Press crust firmly into baking dish with a spoon or your hands.
- I highly recommend using a food processor, its 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 deserts you might like:
- Strawberry Turnovers
- Blueberry Crumble Tarts
- Strawberry Rhubarb Pecan Crisp
- Apple Pie Turnovers
- Cheesecake Stuffed Strawberries
- 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
- 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 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 remaining mixture in 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 to cool for 1-2 hours to set up before slicing.
Amount 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.