Strawberry Crumble Bars

Summer is coming! Fruit has been on sale at the grocery stores and it is ripe for eating and baking. This crumble would also be great with raspberries or blackberries.

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A not-too sweet dessert filled with fresh berries and sauce.

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Strawberry Crumble Bars – adapted from a few different recipes I found on allrecipes.com

Ingredients

  • 1 cup sugar, divided
  • 1/2 cup brown sugar
  • 1 tsp. baking powder
  • 2 1/2 cups all-purpose flour
  • 1/2 cup oatmeal
  • ¼ tsp. salt
  • Zest of 1 lemon
  • 1 stick cold salted butter, cut into pieces
  • 1/2 cup cold Crisco, cut into pieces
  • 1 large egg
  • 1 lb. fresh strawberries, hulled and quartered
  • 4 tsp. cornstarch
  • 3 Tbsp. fresh lemon juice

Instructions

  1. Preheat the oven to 375° F. Grease a 13×9 inch pan; set aside.
  2. In a bowl, stir together 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the strawberries with a rubber spatula until combined. Set aside and let juices form.
  3. In a food processor (you could use a pastry cutter or your hands too I am sure), combine 1/2 cup sugar, brown sugar, the baking powder, flour, salt and the lemon zest, and pulse together. Add the butter, Crisco and egg and pulse until the mixture is crumbly and the chunks are just beginning to come together. The mixture should be crumby. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust. It might not seem like it will stick together, but it will!
  4. Spread the berry mixture evenly over the bottom crust. Crumble the remaining dough over the top of the berries. Bake for 45-50 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.

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The food processor made this quick and easy. If you don’t have one, I bet you could use a pastry cutter or your hands even.

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This is what my dough looked like. I thought it wouldn’t hold up but when I baked it, it all came together.

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Before and after. Just let it get a little golden brown on top.

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Let the bars cool completely and then cut them. Store in you fridge.

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The amount of dough to berries is perfect, in my opinion.

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I love that these are light, flaky and not too sugary. Please enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Dessert. Bookmark the permalink.

4 Responses to Strawberry Crumble Bars

  1. sarah, i’ll bet that would be good with ice cream!!!!!!!!!

  2. Diane says:

    I see Triple D was on in the background….these would be good. I made something very similar only used rhubarb and strawberries

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