Strawberry Crumb Bars

12
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This recipe came from The Baker Upstairs. Sounds simple and delish. Just a wee note here...do not let the prepared strawberries sit in the sugar/cornstarch mixture too long or the berries will release its juices making the crust mushy. I would do the strawberries just before putting it on the crust and right into the oven. I also think that a mixture of fresh strawberries and rhubarb would be a wonderful combo. Guesstimate on the servings."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (144.9 g)
  • Calories 395
  • Total Fat - 18.2 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 116 mg
  • Sodium - 243.9 mg
  • Total Carbohydrate - 54.8 g
  • Dietary Fiber - 4.4 g
  • Sugars - 30.1 g
  • Protein - 7 g
  • Calcium - 57.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375F.

Step 2

Grease (or line with foil) a 9 x 13 pan.

Step 3

In a medium bowl, whisk together sugar, baking powder, salt, and flour.

Step 4

Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea sized.

Step 5

Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan.

Step 6

In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan.

Step 7

Crumble the remaining dough evenly over the strawberry layer.

Step 8

Bake 45-50 minutes, or until lightly browned.

Step 9

Let cool before slicing and serving.

Tips & Variations


No special items needed.

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