If you are looking for a simple yet delicious treat with a homemade touch, try these Strawberry Crumble Bars! They have a buttery crust, a juicy filling made with fresh strawberries and a hint of lemon, and a sweet, crunchy crumble topping. I love using fresh strawberries in desserts, and if you do too, you will definitely enjoy my Strawberry Cheesecake Bars as well!
Ingredients & Substitutions
- Crust: The crust in these bars is buttery and soft. It does need to be baked for about 12 minutes before adding the filling; this helps the crust become set to hold all of the deliciously fruity filling!
- Strawberries: I diced up fresh strawberries for the filling. Then, I tossed them with granulated sugar, cornstarch (to help thicken the filling), lemon zest, lemon juice, and vanilla extract.
- Lemon Flavor: Get about a teaspoon of lemon zest before juicing the lemon. Both are added to the filling. The lemon adds a bright, fresh flavor that makes the strawberries taste even better. It also helps balance the sweetness and works with the cornstarch to thicken the filling, so it’s not too runny. You could skip the lemon zest and juice (I wouldn’t recommend this), but they add a fresh, bright flavor that really makes the strawberries pop. If you leave them out, the bars will still taste yummy, just a bit less tangy!
- Crumble Topping: The crumble topping is sweet, buttery, and slightly crunchy. It’s made with flour, brown sugar, and melted butter, creating a golden, crumbly layer that adds the perfect texture to the soft strawberry filling. I love a good crumble topping, for sure!
- Confectioners’ Sugar: I dusted confectioners’ sugar (also called powdered sugar) over the chilled bars before serving. It gives the bars a touch of extra sweetness, and I love the bakery-style finish! If you don’t have any, just leave it out; the bars will still be delicious!
Can I Use Frozen Strawberries Instead Of Fresh Berries?
Yes, you can use frozen strawberries! Just let them thaw and drain any extra juice so the filling isn’t too watery. Frozen strawberries might be a little softer, but the bars will still taste great!
Why Pre-Bake The Crust For Strawberry Crumble Bars?
Pre-baking the crust helps it stay crispy and firm so it doesn’t get soggy when you add the strawberry filling. It makes the bars easier to cut and gives them a nice, golden, delicious base!
Can You Use A Different Fruit In Strawberry Crumble Bars?
Yes, you can use a different fruit! Blueberries, raspberries (I do have Raspberry Oatmeal Crumble Bars you might like), or peaches would work great. Just make sure to adjust the sugar if the fruit is sweeter or more tart than strawberries!
Why Is My Strawberry Crumble Bar Crust Soggy?
If your strawberry crumble bar crust is soggy, it might be because it wasn’t pre-baked long enough. Make sure to bake the crust first until it is golden and firm before adding the filling. Also, draining any extra juice from the strawberries can help prevent the filling from being too watery, which can make the crust soggy.
How To Store Strawberry Crumble Bars
To store your strawberry crumble bars, I recommend keeping them in an airtight container at room temperature for up to 2 days. If you would like them to last longer, you can store them in the refrigerator for up to a week. Just make sure they’re completely cool before storing, and enjoy them whenever you’re ready!
Can You Freeze Strawberry Crumble Bars?
Yes, you can freeze strawberry crumble bars! Just let them cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They will stay fresh in the freezer for up to 3 months. When ready to enjoy them, let them thaw at room temperature!
Strawberry Crumble Bars
Ingredients
Crust
- 1 ½ cups (188 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
Filling
- 3 cups (500 g) freshly diced strawberries
- ¼ cup (50 g) granulated sugar
- 1 ½ tablespoons (1 tablespoon plus 1 ½ teaspoons) cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Topping
- confectioners' sugar, for dusting
Instructions
Crust
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides. Set aside.
- In a medium bowl, whisk together flour, sugar, and salt. Pour in melted butter and stir until combined.
- Press the mixture evenly into the lined baking dish. Bake for 12-15 minutes, or until lightly golden. Remove from the oven and set aside.
Filling
- In a separate bowl, toss diced strawberries with sugar, cornstarch, lemon zest, lemon juice, and vanilla extract.
- Let the strawberry filling sit for 5 minutes, then spread evenly over the baked crust.
Crumble Topping
- In a medium bowl, whisk together flour, brown sugar, and salt for the crumble topping. Stir in melted butter until a crumbly dough forms. Sprinkle evenly over the strawberry layer.
- Bake for 30-35 minutes, or until the topping is golden brown and the strawberries are bubbling.
- Transfer to a wire rack and let cool completely (about 1 hour), then refrigerate until chilled, about another hour.
- Once chilled, dust with confectioners' sugar, cut into bars, and serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are a delicious and refreshing treat! I love the crumble topping!
Elizabeth
I love that you use fresh strawberries in these bars. And, I am always a fan of a good crumble topping!
Annabelle
Easy to make and so flavorful. I think they would be really perfect for summer!
Bella
I love the fresh strawberries and buttery crust—such a tasty dessert.
Stephanie
These bars are a great and pretty simple way to use up fresh strawberries! I like the pop of lemon in there, too.
Good 💯
It is delicious