Easy, fresh and flavorful these Strawberry Crumble Bars are a fun and simple dessert that are filled with sweet strawberry flavors and a crumble topping.
We love strawberries around here. My kids pretty much gobble them up before I can even get to them to use in baking. Which is never a bad thing because I love when my kids choose fresh fruit over all the other treats that we usually keep on hand.
I was able to pay a visit to our local strawberry farm Brouwer Berries last weekend and go to pick an amazing batch of local home grown strawberries and holy cow are they delicious.
Have you ever noticed the difference between fresh strawberries and store bought? There is so much difference between the two, and if we could have strawberries readily available to pick year long, that would be my number one choice!
I was able to bring my kids with and they had an amazing time, the owner Sarah and her husband do such a great job with making everything so easy and inviting, they even have an area with animals that the kids can pet and just generally have fun with.
If you haven’t already, I would recommend stopping at your local strawberry farm and go get some of those fresh grown strawberries before the season is over, stock up on those bad boys to bake into something right away or freeze for later use!
WHAT ARE THE BENEFITS OF EATING STRAWBERRIES?
The real question here is what aren’t the benefits?!? Strawberries are an excellent source of vitamins C & K along with fiber, folic acid and potassium! Eating fresh fruit in general has a huge amount of health benefits as well which help reduce the risk of some diseases!
HOW MANY TYPES OF STRAWBERRIES ARE THERE?
There are three main types of strawberries, everbearing, Junebearing and day-neutral. Everbearing produce a modest size crop each year and can start producing strawberries when there are about 12 hours of daylight and can bear throughout the summer.
Junebearing produce a very large crop once per year, usually in June, hence the name but can vary slightly depending on your growing zone.
Lastly day-neutral have three main periods of bearing. Early June, mid July and late August so these strawberries provide a more spread out crop.
HOW DO YOU MAKE STRAWBERRY CRUMBLE BARS?
This recipe is SUPER simple and easy, with only 6 ingredients these Strawberry Bars are one of our go-to recipes when we have some nice fresh strawberries on hand.
You first make the crust by blending together flour, sugar, butter and some almond extract. The extract is not necessary, but we like the flavor that the almond gives to the crust.
You then press about 2/3 of the crust mixture into the bottom of an 8″x8″ square baking pan. Next you toss together some strawberries, sugar and cornstarch. The cornstarch helps hold the strawberry mixture together while cooking and thickens it.
You then sprinkle that over your crust mixture and then lastly you sprinkle the remaining crust/crumble mixture over the top then bake these bad boys up.
These do require a little cooling time to really set up, so I do recommend letting them come to room temperature and then chilling in the refrigerator for a bit before cutting.
These Strawberry Crumb Bars are seriously just one of those recipes that you need to have on hand for whenever you are craving something strawberry flavored! Easy, tasty and everyone enjoys them!
If you like this strawberry recipe you might also like:
Upside Down Strawberries and Cream Cake
Strawberry Crumble Bars
- 2 cups flour
- 3/4 cup sugar
- 3/4 cup butter diced
- 1 tsp almond extract or vanilla
- 2 1/2 cup diced strawberries
- 2-3 Tbs sugar
- 2 tsp cornstarch
- Preheat oven to 350.
- Butter a 8"x8" baking dish, set aside.
- In medium bowl add together flour, sugar, butter and extract,
- Using a pastry cutter or 2 forks cut together until crumbs form.
- Sprinkle about 2/3 mixture into prepared pan and press down, set aside your remaining crust mixture.
- In another medium bowl stir together strawberries, sugar and cornstarch, pour over crust and spread out.
- Sprinkle with remaining crust mixture.
- Bake in oven for 50-55 minutes until it just starts turning brown.
- Remove from oven and let cool to room temperature then place in refrigerator for about one hour to cool completely.
- Cut into bars and serve.
PIN IT FOR LATER!
Thanks for the fantastic recipe and write-up about our farm, Alli! We’re glad you came and let your audience know how fabulous locally grown strawberries taste!
This was so simple and delicious, thank you for an easy strawberry dessert! Suggest it be topped with a whipped cream dollop! (It took 10 minutes more to ‘brown’.) I made this as written which I always do before making any changes for my taste. For me, it was very sweet, the strawberries were sweetly ripe so I probably could have cut down on the sugar there. Pleas give opinion of the following… What I am thinking about doing is: 1 3/4 cup of flour, 1/4 cup almond flour (to boost the almond flavor) then 3/4 cup sugar MINUS 2 Tbs. in the crumb mixture place 2/3 in the pan as directed, then add 1 OR 2 Tbs.brown sugar to the remaining crumb mixture, cut in, then top the bar.