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Fresh strawberry crumble bars drizzled with a lemon powdered sugar icing

Roasted Strawberry Crumb Bars

  • Author: Natalie
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8-16 slices or bars 1x
  • Category: Baking, Bars, Desserts
  • Method: Baking
  • Cuisine: American

Description

This recipe for soft, easy Roasted Strawberry Crumb Bars makes sweet, flavorful bars topped with a tart-sweet lemon icing! 


Scale

Ingredients

FOR THE ROASTED STRAWBERRIES

  • 2 cups (about 1/2 lb) strawberries, hulled and halved if small or quartered if large
  • 3 tbsp sugar
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • zest of 1 lemon (add after roasting)
  • 1 tablespoon cornstarch (add after roasting)

FOR THE BASE AND TOPPING 

  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 7 tablespoons cold salted butter, cubed
  • 1/3 cup plus 2 tablespoons brown sugar (light or dark)
  • 1 egg
  • 1/2 teaspoon vanilla

FOR OPTIONAL STRAWBERRY DECORATIONS 

  • About 1/2 to 1 cup of washed, halved strawberries (left as halves or cut into heart shapes or some regular halves and some heart shaped halves)

FOR THE LEMON GLAZE

  • 1 tablespoon lemon juice
  • 1/2 cup powdered sugar, sifted

Instructions

FOR THE ROASTED STRAWBERRIES

  1. Preheat oven to 350F. Toss the strawberries with the sugar, vanilla and lemon juice to coat. Place the strawberries and liquid on a baking sheet lined with parchment paper and roast for 15-17 minutes, stirring halfway. Pour roasted strawberries carefully into a bowl along with their liquid and stir in the vanilla and cornstarch. Lightly mash or chop the berries then set them aside to cool. 

FOR THE BASE AND TOPPING

  1. Line the bottom of an 8″ round pan with parchment paper. Set aside. 
  2. Combine the brown sugar, egg and vanilla in a medium sized bowl. 
  3. Whisk together the flour and baking powder. Cut the cold butter into the flour with a pastry cutter or place the flour mixture and chopped butter into a food processor. Pulse for about 20 seconds until pea sized crumbs form.
  4. Pour the sugar mixture into the flour/butter mixture. Spoon about 2/3 of this mixture into the bottom of the baking pan. Use your hands to firmly press the mixture down so that it is good and compact. Spread the roasted strawberries evenly over the base. Top with the reserved 1/3 of the crumb mixture. It might clump together. Break the dough into little balls and scatter them throughout the top. 
  5. Add sliced strawberries or heart shaped strawberry slices to the top. Add as many or as little as you like. 
  6. Bake at 350 F for 20-25 minutes or until the crust is lightly golden. 
  7. Remove from oven and place the pan on a cooling rack. Allow to cool completely. Cool it at room temperature or place it in the fridge to speed up the cooling process. 
  8. Once cooled, stir the lemon juice and sifted powdered sugar together and drizzle over the entire crumble or over individual slices. 

 

 


Keywords: Strawberries, dessert, icing, lemon, zest, powdered sugar, roasted strawberries, crumb, crumble, bars