Strawberry Crumble Bars
This recipe for soft, easy Strawberry Crumble Bars makes sweet, flavorful bars topped with a tart-sweet lemon icing!
Servings: 16 servings
Calories: 108kcal
Ingredients
Strawberry Crumble Bars
- 2 cups fresh strawberries hulled and halved if small or quartered if large
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- zest of 1 lemon add after roasting
- 1 tablespoon cornstarch add after roasting
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 7 tablespoons cold unsalted butter cubed
- 1/2 cup brown sugar light or dark
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
Lemon Icing
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar sifted
Decoration
- 1 cup fresh strawberries halved strawberries
Instructions
Strawberry Crumble Bars
- To make the filling with roasted strawberries: Preheat oven to 350F. Toss the strawberries with 3 tablespoons of sugar and the lemon juice on a baking sheet lined with parchment paper. Roast the strawberries for 17 minutes, stirring halfway. Transfer roasted strawberries into a bowl along with their liquid. Stir in the vanilla extract and cornstarch. Lightly mash or chop the berries then set them aside to cool. To skip the roasting step: Stir together the fresh, chopped strawberries with the sugar, lemon zest, vanilla and cornstarch.
- Line the bottom of an 8" round pan with parchment paper. Set aside.
- In a large mixing bowl, whisk to combine the brown sugar, egg and vanilla extract. Set aside.
- In a medium sized mixing bowl, whisk to combine the flour and baking powder. Cut the cold butter into the flour with a pastry cutter until mixture forms crumbs roughly the size of peas. You can also pulse the dry ingredients together in a food processor then add the chopped butter and pulse for about 20 seconds until pea sized crumbs form.
- Pour the flour/butter mixture into the sugar and egg mixture until combined. 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 compact. Spread the strawberries evenly over the base. Top with the reserved 1/3 of the crumble mixture. It might clump together. Break the dough into little balls and scatter them throughout the top.
- Add sliced strawberries or heart shaped strawberry slices to the top. Add as many or as little as you like.
- Bake at 350 F for 25-35 minutes or until the crust is lightly golden.
- Remove from oven and place the pan on a cooling rack. Allow to cool completely.
Lemon Icing
- Once cooled, stir the lemon juice and sifted powdered sugar together and drizzle over the entire crumble or over individual slices.
Notes
Strawberries: If you don't want to roast the strawberries, just chop strawberries and continue to stir them with vanilla extract and cornstarch. Use fresh or frozen strawberries. For frozen strawberries, thaw completely before using. Skip the roasting step if using frozen berries.
Lemon Icing: Allow the bars to cool completely before icing. Instead of lemon icing, you can dust the cooled bars with powdered sugar or drizzle with melted white chocolate.
Storage:Store leftover lemon strawberry crumble bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Wrap cooled strawberry crumble bars in plastic wrap and store in an airtight container for up to 2 months.
Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 18IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg