It’s like a strawberry poptart + cobbler had a baby! Filled with juicy sweet strawberry filling and topped with a perfectly crumbly textured top. Y’all these crumb bars are just as good as they look!
WHAT Y’ALL NEED
2 cups fresh strawberries, chopped
1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup VERY cold butter (1 stick)
1 egg, beaten
1 teaspoon vanilla
2 teaspoons cornstarch
1/3 cup white sugar (set this aside for later)
aluminum foil or parchment paper
8×8 baking pan
Quick tip: I would go ahead + chop up your strawberries first so it’s less mess to clean later. Plus, you can plop into the oven faster!
Preheat the oven to 375 degrees. Grab an 8×8 pan and line the bottom with parchment paper or aluminum foil. If you use foil, be sure to coat with nonstick spray. (This step just makes it easier to remove crumb bars)
In a medium bowl (or large if you’re messy like me), mix together flour, 1/2 cup white sugar, baking powder and salt.
Make sure your stick of butter is VERY cold…like straight out of the fridge. Cut up the stick butter into chunks. Now you’ll want to work the butter into the flour mixture until you get very small pieces that are crumbly in consistency. You can do this two ways:
With a food processor: You can use a food processor or I used my Ninja dough mixer attachment to work the butter in. Slowly add the butter chunks in. The trick here is to NOT over mix. I would select the “pulse” function on the Ninja and watch it until the pieces are pea sized. It’s easy to over mix and you don’t want that. If you do over mix, don’t worry. Add a little more flour and sugar and “pulse” again.
With a fork: Using a fork, add the butter chunks to the mixture and cut the butter in. Basically, smoosh the butter slowly but surely into the flour mixture. This will take some time so be patient with it. It’s a great arm workout 🙂
In a separate small bowl, beat the egg and add vanilla. Now add this to the flour mixture to lightly coat it all.
Take half of the dough and press it into the bottom of your pan. Because this will make your fingers sticky, I would dip your fingers into flour to help with that. Here’s what it should look like so far:
Now it’s time to add those strawberries. Place your chopped strawberries in a bowl and add the cornstarch and 1/3 cup white sugar. Mix well + spoon the strawberry mixture evenly over the “crust.”
Take the rest of your “crumble” dough and spread over the top of the strawberry filling.
Bake for 40 minutes or until the top crumbles are a nice golden color. Let cool completely (you can rush it like I did by putting it in the freezer) and cut into squares.
Keep refrigerated. You can serve warmed or I LOVE eating the crumble bars cold. Enjoy!
– B –