Strawberry Crumb Bars
These Strawberry Crumb Bars have a buttery crumble that does double duty as both the crust and the topping, sandwiching a layer of juicy, jammy strawberries. These bars taste like strawberry pie without the hassle of rolling out pastry! You know I love a good shortcut to a recipe!
These strawberry crumb bars are soft in the middle, crunchy on top, and just sweet enough to brighten any slow afternoon. I love making these when berries are in season and everything feels warm and unhurried.
This is one of those no-fuss, bake-while-the-baby-naps kinds of recipes. You don’t need a mixer and there’s no dough chilling involved!
Why You’ll Love These Strawberry Crumb Bars Recipe
- As always, no mixer needed! You know I hate bringing out the mixer!
- Perfect way to use fresh strawberries or even those sitting in the fridge for too long.
- Easily customizable with other berries or jam.
- Makes a beautiful, giftable treat!
Ingredients You’ll Need
For the Crumble (Crust & Topping):
- 250g all-purpose flour (2 cups)
- 50g granulated sugar (1/4 cup)
- 50g brown sugar (1/4 cup)
- 170g melted butter (3/4 cup)
For the Strawberry Filling:
- 250g sliced strawberries (2 cups)
- 3 tbsp strawberry jam (or sub 3 tbsp sugar)
- 1 tbsp all-purpose flour
For the Glaze (Optional):
- 65g icing sugar (1/2 cup)
- 1–2 tbsp milk
Baking Tips & Substitutions
- Use ripe strawberries. The juicier, the better ! They’ll cook down into a jammy, soft center.
- No jam? Use a little sugar instead to draw out the strawberries’ natural juices.
- Want a thicker crust? Use a slightly smaller pan (7x7in) or double the crumble recipe
Frequently Asked Questions
Can I use frozen strawberries? Yes! Thaw and drain them well before mixing with the flour and jam.
How do I know when it’s done baking? The top should look golden brown and the strawberry filling should bubble slightly around the edges.
Do I have to use the glaze? Nope! It’s optional but adds a nice touch of sweetness and a pretty finish.
How to Store Strawberry Crumb Bars
Store the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze well! Just wrap them individually and store in a sealed container for up to a month.
Strawberry Crumb Bars
Ingredients
Crumble:
- 250 g all-purpose flour 2 cups
- 50 g granulated sugar 1/4 cup
- 50 g brown sugar 1/4 cup
- 170 g melted butter 3/4 cup
Strawberry Filling:
- 250 g sliced strawberries 2 cups
- 3 tbsp strawberry jam or sub 3 tbsp sugar
- 1 tbsp all-purpose flour
Glaze:
- 65 g icing sugar 1/2 cup
- 1.5 tbsp milk
Instructions
- Preheat your oven to 180°C (350°F). Line an 8×8-inch square baking pan with parchment paper, letting a bit hang over the sides for easy removal later.
- Make the crumble: In a mixing bowl, combine flour, granulated sugar, brown sugar, and melted butter. Stir with a fork or your hands until the mixture forms soft, clumpy crumbs.
- Form the crust: Scoop two-thirds of the crumble into the prepared pan. Press it down gently but firmly to form an even crust.
- Bake the crust for 12–15 minutes, or until lightly golden around the edges. Set it aside to cool for about 10 minutes while you prepare the filling.
- Make the strawberry filling: In another bowl, mix together the sliced strawberries, strawberry jam (or sugar), and flour.
- Once the crust has cooled a bit, spoon the strawberry filling evenly over the crust. It’s okay if it looks juicy!
- Sprinkle the remaining one-third of the crumble on top. Don’t worry about covering the strawberries completely, the little pops of red peeking through will look pretty once baked.
- Return the pan to the oven and bake for 30–35 minutes, or until the top is golden and the fruit is bubbling around the edges.
- Let the bars cool completely in the pan so they firm up. If you’re in a bit of a hurry (or just excited to taste), you can cool them on the counter for 10 minutes, then pop the pan in the freezer for 15–20 minutes until set.
- Make the glaze: In a small bowl, whisk together the icing sugar and milk until smooth and pourable.
- Once the bars are completely cool, lift them out of the pan using the parchment overhang. Drizzle with glaze, then slice into 9 large or 16 smaller squares.
