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Strawberry Crumb Bars Recipe

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4.1 from 8 reviews

Delight in these homemade Strawberry Crumb Bars featuring a buttery oat crust topped with a juicy, sweet strawberry filling and a golden crumb topping. Perfect for a summery dessert or snack, these bars combine fresh strawberries with a tender crumbly base that’s baked to perfection.

Ingredients

Crust & Topping

  • 1 cup unsalted butter (2 sticks), softened
  • 3 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats (not quick oats)
  • 1 1/3 cups light brown sugar, packed
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large egg whites

Strawberry Filling

  • 4 cups fresh strawberries, hulled and diced
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste

Instructions

  1. Preheat and Prepare Pan: Position a rack in the center of your oven and preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil, leaving an overhang on the ends to help lift out the bars later. Lightly grease the lining.
  2. Make Crumb Mixture: In a large bowl, combine the flour, rolled oats, brown sugar, salt, and baking powder. Add the softened butter and blend it into the dry ingredients using your fingers or a pastry cutter until a crumbly mixture forms.
  3. Reserve Topping Crumbs: Transfer 2 cups of the crumb mixture into a separate bowl and set aside for the crumb topping.
  4. Prepare Crust Base: Mix the egg whites into the remaining crumb mixture in the original bowl. Press this mixture evenly into the bottom of the prepared pan to form the crust layer.
  5. Bake Crust: Bake the crust for 10 to 12 minutes until the surface looks dry and just begins to set.
  6. Prepare Strawberry Filling: While the crust bakes, place the diced strawberries in a large bowl.
  7. Mix Filling Ingredients: In a small bowl, whisk together granulated sugar and cornstarch. Sprinkle this mixture over the strawberries, then add lemon juice and vanilla bean paste. Gently toss the strawberries to coat everything evenly.
  8. Assemble Bars: Spread the strawberry mixture over the warm crust, including any juices from the bowl.
  9. Add Crumb Topping: Sprinkle the reserved crumb mixture evenly over the strawberry layer, pressing some crumbs between your fingers to create larger clusters for texture.
  10. Bake Bars: Return the pan to the oven and bake for 30 to 35 minutes until the strawberry filling bubbles around the edges and the crumb topping turns lightly golden brown.
  11. Cool Bars: Transfer the pan to a wire rack and let the bars cool completely for about 1 hour.
  12. Serve: Once cooled, lift the bars out of the pan using the parchment or foil overhang. Cut into 24 bars and serve.

Notes

  • Use old-fashioned rolled oats, not quick oats, for the best texture in the crumb topping and crust.
  • If fresh strawberries are not in season, frozen diced strawberries thawed and drained work as a substitute.
  • Pressing some of the crumb topping into clusters adds a lovely texture contrast.
  • For easier slicing, chill the bars for 30 minutes after cooling at room temperature.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These bars freeze well; wrap tightly and freeze for up to 2 months.

Find it online: https://yumntasty.com/strawberry-crumb-bars-recipe/