Strawberry Crumble Bars
These easy Strawberry Crumble Bars combine a buttery crust and crumble topping with a fresh strawberry filling. Perfect for summer gatherings, meal prep, or freezer treats, this versatile dessert is always a crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup 11 tbsp unsalted butter, cold and cubed
- 2/3 cup light brown sugar packed
- 1 large egg
- 1 tsp pure vanilla extract
- 3 cups fresh strawberries chopped
- 1/4 cup granulated sugar adjust based on berry sweetness
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make the crumble base: In a large bowl, whisk flour, baking powder, and salt. Add cold, cubed butter and cut it in using a pastry cutter until coarse crumbs form.
- Mix wet ingredients: In a separate bowl, whisk brown sugar, egg, and vanilla extract until smooth.
- Combine mixtures: Pour the wet mixture into the dry ingredients and mix gently until crumbly. Do not overmix.
- Form crust: Reserve 1/3 of the mixture for the topping. Press the remaining 2/3 firmly into the bottom of the prepared pan.
- Make strawberry filling: In another bowl, mix chopped strawberries, granulated sugar, and cornstarch until coated.
- Assemble: Spread the strawberry filling over the crust. Sprinkle the reserved crumble evenly over the top.
- Bake: Bake for 40–45 minutes, until the top is golden and the filling bubbles around the edges.
- Cool completely: Let cool fully in the pan before slicing. Refrigerate for cleaner cuts.
Notes
Butter tip: Use cold butter for best texture. Chill dough if it softens too much. Cornstarch is key: It prevents soggy bottoms by thickening the fruit juices. Storage: Keep at room temp for 2 days or refrigerate for up to 5 days. Freeze individually wrapped bars for up to 4 months. Variations: Use a mix of berries, add oats to the topping, or make it gluten-free with a 1:1 GF flour blend. Frozen berries: Thaw, drain, and pat dry before use. Add an extra tablespoon of cornstarch if needed.
