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 extract
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 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 extract (optional)
# Instructions:
01 -
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for about 3 minutes until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla extract, mixing to combine. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not overmix. Reserve approximately 2 cups of the dough for the topping and press the remaining dough evenly into an 8 x 8-inch baking pan lined with parchment paper. Bake at 350°F (175°C) for 13-15 minutes, until the edges are slightly golden brown. Remove and allow to cool slightly.
02 -
Wash, de-stem, and quarter the strawberries. If using frozen strawberries, add them directly to a pot. Combine strawberries, sugar, water (if using fresh berries), and cornstarch. Bring to a simmer over medium-low heat, stirring frequently. Mash the strawberries with a fork to release their juices. Simmer for 6-8 minutes, stirring, until the mixture thickens. Perform the spoon test by dipping the back of a spoon into the mixture and drawing a line through it. If the line remains clear, the filling is ready. Cool slightly before using.
03 -
Spread the cooled strawberry filling over the pre-baked crumble base. Use reserved dough to form small discs and scatter them over the top, leaving some strawberry filling exposed. Bake at 350°F (175°C) for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Cool completely on a wire rack.
04 -
In a medium bowl, whisk together powdered sugar, milk, and vanilla extract (if using) until smooth and pourable. Adjust the consistency by adding more milk if too thick or powdered sugar if too thin. Drizzle the glaze over the cooled bars before serving.
# Notes:
01 -
For best results, allow the bars to cool completely before drizzling with the glaze to prevent it from melting into the crumble.