For the base:
- 1 cup AP flour
- 1/2 cup unsalted butter, cubed into 1/4-inch pieces
- 1/4 cup white sugar
- 1/4 tsp table salt
For the strawberry filling:
- 2 cups fresh strawberries, cut into 1/4 to 1/2-inch pieces
- 1 tbsp white sugar
- 2 tsp cornstarch
For the streusel topping:
- 1/2 cup AP flour
- 1/4 cup light brown sugar
- 1/4 cup quick oats
- 1/4 cup softened butter
- 1/4 tsp ground cinnamon
Heat Your Oven
Set it to 350F.
Make the Base
In a large bowl, mix 1 cup flour, 1/4 cup sugar, and salt.
Add the cold butter cubes and cut them in with a pastry cutter or two knives. Work until you have pea-sized chunks throughout – you want visible butter pieces, not a smooth dough.
Bake the Base
Line an 8×8 pan with foil, leaving overhang on all sides. Grease the foil.
Dump the base mixture in and press down firmly with your hands. Get it even across the bottom.
Bake for ~10 minutes while you prep everything else.
Mix the Strawberry Filling
Toss the strawberry pieces with 1 tablespoon sugar and cornstarch. The cornstarch keeps the filling from being too runny.
Set aside – the berries will start releasing juice, which is what you want.
Make the Streusel
In another bowl, mix flour, brown sugar, oats, and cinnamon.
Add the softened butter and work it in with your fingers until you have coarse crumbs. Some bigger chunks are fine – adds texture.
Assemble and Bake
Pull the base out after 10 minutes. It should look set but not browned.
Spread the strawberry mixture evenly over the hot base. The heat starts the berries cooking right away.
Scatter the streusel over the berries. Don’t pack it down.
Bake for ~30-35 minutes until the filling bubbles at the edges and the topping is golden brown.
Cool and Cut
Let cool completely in the pan – this takes about 2 hours. The filling needs to set or it’ll be too messy to cut.
Use the foil overhang to lift the whole thing out. Cut into squares.
These keep for 3-4 days covered at room temperature, or freeze for up to a month.
Strawberry Crumble Bars
Ingredients
For the base:
- 1 cup AP flour
- 1/2 cup unsalted butter cubed into 1/4-inch pieces
- 1/4 cup white sugar
- 1/4 tsp table salt
For the strawberry filling:
- 2 cups fresh strawberries cut into 1/4 to 1/2-inch pieces
- 1 tbsp white sugar
- 2 tsp cornstarch
For the streusel topping:
- 1/2 cup AP flour
- 1/4 cup light brown sugar
- 1/4 cup quick oats
- 1/4 cup softened butter
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 350F.
- Mix 1 cup flour, 1/4 cup sugar, and salt. Cut in cold butter until pea-sized chunks form.
- Line 8×8 pan with greased foil, leaving overhang. Press base mixture firmly into pan.
- Bake base 10 minutes.
- Toss strawberries with sugar and cornstarch, set aside.
- Mix flour, brown sugar, oats, and cinnamon for streusel. Work in softened butter until crumbly.
- Spread strawberry mixture over hot base.
- Top with streusel.
- Bake 30-35 minutes until bubbly and golden.
- Cool completely in pan 2 hours.
- Lift out using foil and cut into squares.
- Store at room temperature 3-4 days or freeze up to 1 month.
