Strawberry Crumb Bars Delight

These strawberry crumb bars are pure comfort with a buttery shortbread base, sweet-tart jammy strawberries, and a nutty streusel crumb on top. They are the recipe I reach for when I want something impressive but super simple, especially in the heart of strawberry season.

I made my first batch for a neighborhood picnic and even those kids who claim not to like fruit desserts came back for seconds. Their combo of sweet crunchy gooey gets everyone hooked.

Ingredients

• Flour: Forms the base and creates that classic shortbread structure so use unbleached all-purpose for the best result
• Sugar: Sweetens both layers and balances the berries pick fine granulated for consistency
• Baking powder: Gives the base and topping a touch of lift making them tender not dense
• Salt: Sharpens flavors and rounds out the sweetness opt for fine sea salt for even mixing
• Butter: Brings richness and that melt-in-your-mouth effect stick with real butter not margarine for depth
• Egg: Binds the dough so it is crumbly but not dry choose cage-free if you can
• Strawberries: Are the star use berries that are ripe and fragrant for maximum flavor and color
• Corn starch: Thickens the berry filling so you get that jammy texture with every bite
• Oats: Add heartiness in the streusel bake old-fashioned oats not quick oats for chewy texture
• Brown sugar: Deepens sweetness in the crumb use fresh soft brown sugar for sticky texture
• Walnuts: Make the topping nutty and crisp break or chop them just before using for freshest flavor

Step-by-Step Instructions

Heat the Oven and Prep Pan:

Begin by heating your oven to 375 degrees F. Give your nine by thirteen baking dish a quick spray or line it with foil so the bars pop out easily. This step is key for those clean edges when you slice.

Make the Dough Base:

Mix flour sugar baking powder and salt in a roomy bowl. Use a pastry blender or two knives to work in the butter until every bit is coated and the pieces look like small peas. Stir in your beaten egg with a fork just until the dough is crumbly but can hold together if you squeeze it.

Press the Crust:

Take about half the dough and firmly press it into the bottom of your prepared pan. Use your knuckles or a flat measuring cup for an even layer. This will crisp up into a sturdy buttery bottom.

Mix Strawberry Filling:

In a smaller bowl toss together the chopped strawberries sugar and corn starch. Make sure every berry chunk gets a dusting of starch so the juices thicken while baking.

Layer the Berries:

Evenly scatter the strawberry filling over your pressed crust. Pour off any extra juice left in the bowl so the bottom stays firm. Spread out the fruit to cover every edge.

Finish the Crumb Topping:

To the remaining dough add oats brown sugar and chopped walnuts. Rub the mixture quickly between your fingertips to create clumps. Sprinkle this chunky streusel over the strawberries aiming for patches of exposed berry and bits of thick topping for contrast.

Bake the Bars:

Slide the pan onto the middle rack and bake for forty to forty five minutes. You want the top deeply golden and a few berry bubbles at the edges. This ensures the base is done and filling is set.

Cool and Slice:

Let the bars cool completely in the pan. This is hardest part to wait but vital so you get sharp clean cuts. Slice into squares or rectangles just before serving so the crumb and fruit stay distinct.

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Strawberries are my favorite because they melt into a jammy layer with every bake. I remember one golden summer afternoon my daughter and I picked berries together just for these bars and the whole house smelled like warm strawberry pie for hours.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to two days or in the fridge for a week. For longer storage stack the bars between layers of parchment and freeze them in a zip top bag. Thaw at room temperature and they taste freshly baked.

Ingredient Substitutions

Swap in blueberries or raspberries if strawberries are not in season. You can use pecans or almonds instead of walnuts or leave them out entirely for a nut free version. To make these dairy free try cold coconut oil in place of butter but note the texture will be slightly different.

Serving Suggestions

Serve these strawberry crumb bars lightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream for an effortless dessert. They also pair perfectly with afternoon tea or coffee for a sweet treat.

Frequently Asked Questions

→ What makes the crust and topping crumbly?

The combination of cold butter cut into flour and sugar creates a crumbly texture for both the base and topping, especially when mixed just until pea-sized lumps form.

→ Can I use frozen strawberries?

Yes, frozen strawberries can be used. Thaw and drain excess liquid before mixing with sugar and cornstarch to prevent sogginess.

→ Are oats and walnuts necessary in the topping?

Oats and walnuts add texture and flavor to the crumb topping but can be omitted or substituted with your preferred mix-ins if desired.

→ How should the bars be stored?

Store cooled bars in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

→ Can I prepare these bars in advance?

Absolutely. These bars can be made a day ahead; they often slice more neatly after chilling and the flavors meld beautifully overnight.