Strawberry Crumble Bars
Ingredients
- 2 cups fresh strawberries, diced
- 2 tbsp sugar
- 1 tsp cornstarch
- 1½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- ½ cup cold butter, diced
- 1 large egg
- 1 tsp vanilla extract
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the strawberry filling: Place the diced strawberries in a bowl. Add 2 tablespoons of sugar and 1 teaspoon of cornstarch. Stir gently until the strawberries are evenly coated. Set aside.
- Make the crumble mixture: In a large bowl, combine the flour, rolled oats, brown sugar, granulated sugar, baking powder, cinnamon, and salt.
- Add the cold diced butter and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture becomes crumbly and resembles coarse crumbs.
- Add the egg and vanilla extract. Mix until the dough comes together into a moist, crumbly mixture. Don’t overmix.
- Build the bars: Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan, creating an even crust.
- Spread the strawberry mixture evenly over the crust.
- Sprinkle the remaining crumble mixture over the strawberries, covering the surface as evenly as possible.
- Bake for about 35–40 minutes, or until the top is golden brown and the strawberry filling is bubbling around the edges.
- Remove from the oven and let the bars cool completely in the pan. For cleaner slices, refrigerate them for about 1 hour before cutting.
- Lift the bars out using the parchment paper, cut into squares, and serve.
Serving idea: They’re delicious on their own, or served slightly warm with a scoop of vanilla ice cream.