This buttery and soft treat will solve your sweet tooth! As the strawberry season comes to the end, this recipe will leave you wanting to have fresh strawberries year round. If you are anything like me, I always enjoy dessert all day long but mostly after dinner. If you enjoy this dessert, please share with family and friends.
Strawberry Crumble Bars
Ingredients
Filling
Crust
Instructions
Filling
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Combine strawberries, 1/3 cup sugar, cornstarch, lemon juice, 1 teaspoon vanilla and a pinch of salt in a medium saucepan.
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Cook over medium heat, stirring frequently, until the berries begin to break down and the mixture is thickened, about 10 minutes.
TIP: If berries are still intact after 10 minutes, use a potato masher.
Crust
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Preheat oven to 375°F.
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Coat a 9-by-13-inch baking pan with cooking spray then line with parchment paper. Leave about 1 inch overhanging the long sides so later you can grab and pull from pan. Also coat the parchment and short sides with cooking spray.
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Combine all-purpose flour, whole-wheat flour, sugar, baking powder and salt in a food processor; pulse until combined.
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Add butter; pulse until well incorporated.
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Lightly beat egg, oil, ice water, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Pulse, until it begins to clump together, about 45 seconds.
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Measure out 1 cup and set aside for the topping.
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Press the remaining mixture into the prepared baking pan to form a bottom crust.
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Pour the strawberry filling over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
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Bake until the top is lightly browned, about 40 minutes.
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Transfer the pan to a wire rack and let cool for 15 minutes.
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Using the 1 inch parchment paper hang, lift out the bars and transfer to a cutting board and cut into pieces.
TIP: If bars are still hot, place in refrigerator for 15 minutes to help harder before cutting.
