These Strawberry Crumble Bars in a skillet are so good, your family will think you spent hours slaving away in the kitchen! If you love Strawberry desserts, check out my Strawberry Cheesecake and Strawberry Dump Cake!
You really can’t go wrong with this awesome skillet dessert!
- 4 cups (400g) fresh strawberries, hulled and chopped
- 1 tablespoon corn starch
- 3 cups (375g) all purpose flour
- 1 1/2 cups (300g) granulated sugar, divided
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (226g) cold butter, cut into small pieces
- 1 egg, room temperature
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 cup (64g) confectioners sugar
- 1 tablespoon milk (or more as needed)
- 1 drops fresh lemon juice
- In a large bowl place chopped strawberries, corn starch, and 1/2 cup of sugar. Stir together and set aside.
Heat to 375°F.
In another large bowl add flour, 1 cup of sugar, cinnamon, baking powder, and salt. Whisk until evenly dispersed.
With your clean hands, add in the butter pieces and mix into the flour mixture until pieces are pea sized or smaller.
- Add in the egg, vanilla, and almond extract and mix until combined. (can use a spoon)
- Butter or spray skillet with non-stick spray.
- Press half of the flour mixture into the bottom of the skillet.
- Spread strawberry mixture on top.
- Crumble the remaining butter mixture (dough) evenly over the strawberry layer.
Bake for 25-35 minutes or until slightly golden around the edges.
Place confectioners sugar, milk and lemon juice in a bowl and whisk until smooth. If you want the glaze to be runnier, add in more milk. If you want the glaze to be thicker, add in a bit more confectioners sugar.
- Can be served hot or cold.
I have been stockpiling “spring” recipes to try and this was at the top of my list! Being a sucker for anything buttery and glazed and packed full of berry goodness, this ended up being the perfect recipe to kick-start my spring baking.
And then it snowed. Because, Minnesota.
Which isn’t a bad thing per se, as I happen to enjoy the snow and the beauty it brings. It was just a tiny blip in my Spring Baking Celebration.
How to Make Strawberry Crumble
I prefer a rough chop of the strawberries in this dish. If the strawberry was small I would simply cut it in half. Larger berries were quartered. I love being able to see the berries in the dish as well as the texture of bigger strawberry pieces.
There is a bit of lemon juice in the glaze. Have no fear! This does not give the glaze a strong lemony flavor. It (very subtly) adds a bit of depth of flavor to the dish. This is the perfect way to make glaze… if you have never done it I highly recommend it!
I could not wait even one second to dig into the glorious strawberry dessert so my first piece was a wonderful mess of warm buttery crumb and berry spilling everywhere. It was divine!
We had some later after it was properly cooled and this was awesome as well. You really can’t go wrong with this awesome skillet dessert!