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Strawberry Crumb Bars

Strawberry Crumb Bars

Soft, buttery bars layered with jammy strawberries, a sweet crumble, and a pretty drizzle.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9

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 8x8-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.