Strawberry Crumble Bars (Print Version)
# Ingredients:
→ Crumble Base & Topping
01 -
1 cup (226 g) unsalted butter, room temperature
02 -
1/2 cup (100 g) granulated sugar
03 -
1/2 cup (100 g) light brown sugar, packed
04 -
1 large egg, room temperature
05 -
2 teaspoons vanilla
06 -
3 1/4 cups (405 g) all-purpose flour, spooned and leveled
07 -
3/4 teaspoon baking powder
08 -
1/4 teaspoon kosher salt
→ Strawberry Filling
09 -
2 1/2 heaping cups fresh or frozen strawberries
10 -
2/3 cup (133 g) granulated sugar
11 -
2 tablespoons water (omit the water if using frozen strawberries)
12 -
1 tablespoon cornstarch
→ Glaze
13 -
3/4 cup powdered sugar, sifted
14 -
4 tablespoons whole milk or heavy cream
15 -
1/2 teaspoon vanilla, optional
# Instructions:
01 -
Cream the butter and sugars in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. Scrape down the bowl. Mix in the egg and vanilla. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients and mix until just combined. Reserve 2 cups of dough, covered, for topping. Press the remaining dough evenly into an 8x8 baking pan lined with parchment.
02 -
Preheat oven to 350°F (175°C). Bake the base for 13–15 minutes or until the edges are golden and the center is just set. Remove and let cool slightly.
03 -
Wash, de-stem, and quarter fresh strawberries (or use frozen directly). Combine strawberries, sugar, water (if fresh), and cornstarch in a pot over medium-low heat, stirring frequently. Mash the berries with a fork to release juices. Simmer for 6–8 minutes until thickened. Cool slightly.
04 -
Spread strawberry filling evenly over the cooled base. Form small discs with the reserved dough and place over the filling, leaving some strawberries visible.
05 -
Bake at 350°F (175°C) for 40–45 minutes until the top is golden and filling is bubbling. Cool completely on a wire rack before adding glaze.
06 -
In a bowl, whisk powdered sugar, milk, and optional vanilla until smooth. Adjust consistency with more milk or sugar. Drizzle over cooled bars.
# Notes:
01 -
For best results, allow the filling and base to cool before layering to ensure structural integrity.
02 -
Ensure the glaze reaches the correct pourable consistency for even drizzling.