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