These easy-to-make fruity, buttery strawberry crumble bars will get you through the last days of summer in delicious style!
Easy Strawberry Crumble Bars
It’s hard to believe Labor Day is just around the corner! Seriously, where did summer go? While I love the feeling of new beginnings this time of year brings, I’m already missing long, lazy summer days with my loves!
But whether you are heading to a beach barbecue or a backyard potluck, these fruity, buttery strawberry crumble bars will make you the star of the party. Plus, they’re a cinch to throw together with just 10 ingredients, easy to transport, and taste great.
Plus, they look fancy, right?
Yep, they’re pretty much everything you want from a summertime dessert, right?
Strawberry Crumble Bars Ingredients:
Ready to get baking? Here’s what you’ll need to make these delicious strawberry crumble bars!
- ALL-PURPOSE FLOUR
- SUGAR & BROWN SUGAR
- SALT
- UNSALTED BUTTER
- EGGS
- HALF & HALF
- VANILLA
- CORNSTARCH
- FRESH STRAWBERRIES
Step-By-Step Baking Instructions:
- PREP: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray and line the baking dish with parchment paper and spray the paper. Set aside.
- MAKE CRUST: In the bowl of a stand mixer fitted with a paddle or beater attachment, or in a large bowl, stir together the flour, sugar, and salt. Add the melted butter and mix until a crumbly, shortbread-like dough comes together. You should end up with about 4 1/2 cups of the dough mixture. Press half of the dough, about 2 1/4 cups, into the bottom of the dish.
- MAKE FILLING: In another bowl, whisk together the eggs, half and half, sugar, vanilla, cinnamon, salt, and cornstarch. Gently fold in the strawberries.
- ASSEMBLE: Pour the mixture over the top of the crust. And then top the mixture with the rest of the dough crumbles.
- BAKE: Bake for 40 to 45 minutes, until the bars are set.
- COOL & SERVE: Cool completely before slicing into squares. Serve with an optional scoop of ice cream if desired.
A FEW MORE RECIPE TIPS:
- BERRIES: I used fresh strawberries for these. I would avoid using frozen strawberries in this recipe because they release more moisture during baking. And you want to avoid soggy bars. If you don’t have strawberries, you could sub in any blackberries or berry of your choice.
- MAKE AHEAD: These bars are a great make-ahead dessert. They can be kept covered at room temperature (in a cool spot) for a day or two. And I think they taste better the day after they’re made.
- SERVING: These strawberry cobbler bars are great on their own. But you could serve them with some ice cream if that’s your thing.
- RECIPE: And one more thing: this recipe is adapted from one of my favorite food bloggers, Jessica Merchant (she’s the author of the awesome cookbook The Pretty Dish!).
Looking for more easy-to-make fruity summer desserts? Try these!
Strawberry Rhubarb Hand Pies with Lemon Drizzle
Creamy Lemon Pie with Saltine Cracker Crust
Creamy Cherry Cheesecake Parfaits
Easy Slow-Roasted Salmon Salad Niçoise
Berry Gin Sour Cocktail {+ Vegan Option}
The Best Vanilla Peach Cake with Marscapone Frosting
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Strawberry Crumble Bars
- Total Time: 1 hour 5 minutes
- Yield: 12–14 1x
Description
These strawberry crumble bars will get you through the last days of summer in delicious style! Plus, they’re a cinch to make and transport.
Ingredients
Units
Scale
Crust and Topping:
- 3 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
Filling:
- 3 large eggs, at room tempature
- 1/3 cup half and half
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- A pinch of salt
- 2 to 2 1/2 cups fresh strawberries, sliced
Instructions
- PREP: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray and line the baking dish with parchment paper and spray the paper. Set aside.
- MAKE CRUST: In the bowl of a stand mixer fitted with a paddle or beater attachment, or in a large bowl, stir together the flour, sugar, and salt. Add the melted butter and mix until a crumbly, shortbread-like dough comes together. You should end up with about 4 1/2 cups of the dough mixture. Press half of the dough, about 2 1/4 cups, into the bottom of the dish.
- MAKE FILLING: In another bowl, whisk together the eggs, half and half, sugar, vanilla, cinnamon, salt, and cornstarch. Gently fold in the strawberries.
- ASSEMBLE: Pour the mixture over the top of the crust. And then top the mixture with the rest of the dough crumbles.
- BAKE: Bake for 40 to 45 minutes, until the bars are set.
- COOL & SERVE: Cool completely before slicing into squares. Serve with an optional scoop of ice cream if desired.
Notes
- PREP: Lining the baking pan with parchment paper will help keep your bars from sticking to the pan and makes it super easy to remove them. Just make sure to let them cool completely.
- BERRIES: I used fresh strawberries for these. I would avoid using frozen strawberries in this recipe because they release more moisture during baking. And you want to avoid soggy bars. If you don’t have strawberries, you could sub in any blackberries or berry of your choice.
- MAKE AHEAD: These bars are a great make-ahead dessert. They can be kept covered at room temperature (in a cool spot) for a day or two. And I think they taste better the day after they’re made.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake