Strawberry Crumb Bars
Buttery crumb bars with a fresh strawberry filling tucked between a shortbread-like base and a crumbly top.
Ingredients
| 1 cup | 240 ml | sugar |
| 1 teaspoon | 5 ml | baking powder |
| 1/4 teaspoon | 1.3 ml | salt |
| 3 cups | 720 ml | flour |
| 1 cup | 240 ml | cold butter, cut into pieces |
| 1 | egg, beaten | |
| 4 cups | 960 ml | fresh strawberries, hulled and chopped |
| 1/2 cup | 120 ml | sugar (for filling) |
| 4 teaspoons | 20 ml | corn starch |
Instructions
- Preheat oven to 375. Grease (or line with foil) a 9 x 13 pan.
- In a medium bowl, whisk together sugar, baking powder, salt, and flour. Cut in the butter using two knives or a pastry blender, until pieces are no bigger than pea sized. Stir in the egg to form a crumbly dough.
- Pat half of the dough in an even layer in the prepared pan.
- In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan.
- Crumble the remaining dough evenly over the strawberry layer.
- Bake 45-50 minutes, or until lightly browned. Let cool before slicing and serving.