Bars & Brownies • Currently Craving • Seasonal
Strawberry Crumble Bars
July 18, 2024
It’s strawberry season and I for one cannot get enough of those big, fat, juicy, ruby red strawberries from the […]
It’s strawberry season and I for one cannot get enough of those big, fat, juicy, ruby red strawberries from the local farmer’s market. This time of year I’m craving anything and everything strawberry. Strawberry ice cream, strawberry muffins, strawberry cake and cookies…you name it, I’m loving it! And while I do love strawberry pie, I don’t love all the fuss that comes along with it. Enter these easy Strawberry Crumble Bars. Made with a buttery soft shortbread crust, a jammy layer of strawberry filling and a drizzle of sweet vanilla glaze, these bars are the perfect treat to enjoy all summer long!
What makes these strawberry crumble bars so good?
Not only are these bars impossibly delicious, but they’re practically foolproof! You will be amazed at how easy and delicious these bars are. Here’s a few reasons why you’ll love this recipe:
Amazing taste and texture. These bars are buttery, fruity, perfectly sweet and downright scrumptious! They taste just like strawberry pie!
Easy to make. If you want a delicious strawberry dessert FAST, this recipe is for you. The crumble base and topping are made from the same dough making these bars super easy to assemble!
A delicious anytime treat! Perfect for parties and potlucks, these easy crumble bars are a real crowd pleaser! You can make them with fresh, juicy strawberries in the summertime or enjoy the recipe with frozen berries on a cold winter day.
Ingredients
These quick and easy bars come together with just a handful of basic ingredients. And the best part is you can use fresh or frozen berries! Here’s what you’ll need:
- Flour – regular all-purpose flour makes a soft, but sturdy shortbread crust
- Butter – for best results, make sure your butter is at room temperature
- Sugar – we’re using granulated sugar, brown sugar and powdered sugar to provide sweetness and texture
- Egg – just one large egg helps bind the shortbread dough together.
- Strawberries – make these bars year around using fresh or frozen berries!
- Cornstarch – helps to thicken the strawberry filling.
- Vanilla – just a splash of high-quality vanilla delivers an added depth of flavor.
- Salt – a pinch of salt helps balance the sweetness
How to make strawberry crumble bars
These easy strawberry crumble bars are as delicious as pie, but without the dish! And I love that they’re super low maintenance. The crust and topping are made from the same dough so there’s no need to dirty an extra bowl. Follow this easy step-by-step guide and check out the recipe card below for ingredients and detailed instructions.
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
Step 2: Add the egg and vanilla. Mix to combine well.
Step 3: Add the dry ingredients in two additions, mixing until the dough starts to pull away from the sides of the bowl. The dough should be soft, but not sticky.
Step 4: Reserve about 2 cups of the dough (not packed). Cover with a dry dishcloth and set aside. Transfer the remaining dough to a parchment lined 8 x 8 inch pan. Use your hands or the flat bottom of a measuring cup to press the dough evenly into the corners of the pan and level the top.
Step 5: Bake at 350°F for 12 to 15 minutes or until the edges are just slightly golden brown and the center is set. Remove the pan from the oven (leave the oven on) and allow to cool while you make the strawberry filling.
Step 6: To make the strawberry filling, place quartered fresh strawberries in a medium saucepan.
Step 7: Add the sugar, water and cornstarch to the berries. If using frozen strawberries, omit the extra water. Stir together to combine.
Step 8: Bring the mixture to a simmer and continue to stir frequently. Use a fork to mash the berries in the pot, helping to break down the fruit and release the juices. The mixture will begin to thicken as it cooks.
Step 9: Continue to simmer the mixture for about 6 to 8 minutes until thickened. Test for doneness using the spoon test. Dip the back of a spoon into the mixture and then draw a line through it with your finger. The “jam” should stay separated on the spoon. If the line fills back in with the jam, continue cooking for 1 to 2 more minutes and test again. Remove the filling from the heat and pour into a medium bowl to cool slightly.
Step 10: Once the crumble base and strawberry filling have cooled slightly, pour the filling over the base and use a spatula to spread it evenly over the top.
Step 11: Use your hands to make small discs with the remaining crumble dough, placing them randomly over the top of the filling. For best results, allow bits of the strawberry filling to peak through.
Step 12: Bake the bars at 350°F for 40 to 45 minutes or until the top is golden brown and the filling is bubbling beneath. If the bars are browning too quickly towards the end of the baking time, loosely cover the top of the pan with a piece of aluminum foil. When the bars are done, remove the pan from the oven and cool completely on a wire rack before adding the glaze.
Variations
This strawberry crumble bar recipe is so versatile! Here’s a few of my favorite variations:
- Swap the strawberries for blueberries, cherries or raspberries. Blackberries would be equally delicious!
- Add a tablespoon of lemon zest to the filling and a splash of lemon juice to the glaze for a delicious citrus twist.
- For an extra crunchy shortbread crust, add a 1/2 cup of toasted pecans or walnuts.
- Swap the vanilla glaze for a drizzle of melted white chocolate.
- Top with a scoop of creamy vanilla ice cream. So delish!
How to store
Store the bars tightly covered at room temperature for up to 4 days. They may be refrigerated or frozen. If freezing, cool completely before adding the vanilla glaze. Store flat in a freezer bag or container for up to three months. Defrost at room temperature and then drizzle the glaze on top before serving.
FAQ’s
Absolutely! Simply substitute the all-purpose flour for an equal amount of your favorite gluten free flour blend. Keep in mind that the gluten free flour will alter the taste slightly and that the crumble will be a bit more dry.
I have only tested this recipe using fresh and frozen berries. I don’t recommend substituting with jam.
No need to defrost the berries first. Just add them directly to the pan and follow the directions for the filling as written. They’ll cook down into a luscious, ruby red, pie-like filling.
Yes. The bars will keep well tightly covered at room temperature or in the refrigerator. I love to eat them cold straight from the fridge! They’re also delicious heated up in the microwave and topped with a scoop of vanilla ice cream.
Of course! Simple double all of the ingredients and bake the bars in a 9 x 13 inch pan.
Happy baking!
Looking for more easy and delicious bar recipes? You’ll love these:
Strawberry Crumble Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 16 bars 1x
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Description
These easy and delicious strawberry crumble bars are made with a buttery soft shortbread crust, a layer of sweet strawberry filling and topped with a simple vanilla glaze. Like a slice of strawberry pie in every bite!
Ingredients
Crumble Base & Topping
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla
- 3 1/4 cups (405 g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Strawberry Filling
- 2 1/2 heaping cups fresh or frozen strawberries
- 2/3 cup (133 g) granulated sugar
- 2 tablespoons water (omit the water if using frozen strawberries)
- 1 tablespoon cornstarch
Glaze
- 3/4 cup powdered sugar, sifted
- 4 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla, optional
Instructions
Crumble Base
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the egg and vanilla, mixing to combine well. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix.
- Set aside roughly 2 cups of the dough (loosely packed) and cover to reserve to use on the top of the crumble.
- Press the shortbread dough into the an 8 x 8 baking pan lined with parchment paper. Use your hands or the flat side of a measuring cup to press it evenly into the corners of the pan.
- Bake at 350°F for 13 to 15 minutes, or until the edges are slightly golden brown and the center is just set. Do not over bake.
- Remove the pan from the oven and allow the crust to cool slightly while you make the strawberry filling.
Strawberry Filling
- Wash, de-stem and quarter the strawberries. If using frozen strawberries, add them straight to the pot.
- Add the sugar, water (omit if using frozen berries) and cornstarch. Stir to combine.
- Bring the mixture to a simmer over medium-low heat and continue to stir frequently. Use a fork to mash the berries in the pot, helping to break down the fruit and release the juices. The mixture will begin to thicken as it cooks.
- Continue to simmer the mixture for about 6 to 8 minutes until thickened. Test for doneness using the spoon test. Dip the back of a spoon into the mixture and then draw a line through it with your finger. The “jam” should stay separated on the spoon. If the line fills back in with the jam, continue cooking for 1 to 2 minutes and test again. Remove the filling from the heat and transfer to a medium bowl to cool slightly.
Crumble Topping
- Once the crumble base and strawberry filling have cooled slightly, pour the filling over the base and use a spatula to spread it evenly across the top.
- Use your hands to make small round discs with the reserved dough, placing them randomly over the top of the filling. For best results, allow bits of the strawberry filling to peak through.
- Bake for 40 to 45 minutes or until the top is golden brown and the strawberry filling is bubbling below. Remove the bars from the oven and cool completely on a wire rack before drizzling with the glaze.
Glaze
- Add the powdered sugar, milk and vanilla (optional) to a medium bowl. Whisk together until smooth and pourable. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.
- Drizzle the glaze over the top of the cooled bars.
Notes
Store bars tightly covered at room temperature for up to 4 days. May be refrigerated.
May be frozen. Recommend freezing the bars before adding the glaze. Defrost at room temperature and then glaze before serving.
July 16, 2024
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