These Strawberry Crumble Bars are absolutely divine! Soft and chewy bars with a buttery crust and crumble topping and a thick, juicy and sweet fresh strawberry filling.
Course: Bars, Dessert
Cuisine: American, Dessert
FOR THE CRUST AND CRUMBLE:
1cupgranulated white sugar
1cup(2 sticks) unsalted buttercut into cubes
1large egglightly beaten
FOR THE STRAWBERRY FILLING:
4cupsfresh strawberrieswashed, dried, and chopped into small pieces
1/2cupgranulated white sugar
Zest of one small lemon
Preheat oven to 375° degrees F. Line a 9x13 light metal baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
For the crust and crumb: In a large bowl, combine the sugar, baking powder, salt, and flour and mix well. Add in the cubed butter, beaten egg and vanilla and mix together using a pastry cutter or two forks, cutting the butter into the flour mixture until the mixture resembles small pebbles. Dough will be crumbly.
Press half of the dough into the prepared pan, using your hands to compress it into a nice, even layer. Set aside.
Meanwhile, in a medium bowl, combine the strawberries, sugar, cornstarch, lemon juice and lemon zest, tossing to coat. Pour the strawberry mixture evenly over the crust in the pan. Crumble the remaining dough evenly over the surface of the strawberries.
Bake for 38-45 minutes or until the crumble topping is light golden brown, the strawberry mixture is bubbly and the bars appears set. Cool completely for about 1-2 hours before cutting into bars, or you may refrigerate.
I found a 2-lb package of strawberries yielded just about 4 cups of chopped strawberries.