Strawberry Crumble Bars

If you’ve been craving a dessert that’s equal parts sweet, buttery, and fresh, these Strawberry Crumble Bars are it. They feature a golden, buttery crust that doubles as the crumble topping, paired with a bright strawberry filling that’s fresh, slightly tart, and perfectly jammy.

Author: Browndis

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 12 bars

Calories: 304 kcal per serving

Ingredients

1 cup - butter
2 ½ cups - all purpose flour
½ cup - granulated sugar
¼ cup - light brown sugar
2 teaspoons - vanilla extract
½ tsp - salt
2 cups - fresh strawberries
2 tablespoons - juice of a lemon and zest
1 tsp - cornstarch
¼ cup - granulated or cane sugar
½ tsp - vanilla extract
⅛ tsp - salt

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. This prevents sticking and makes lifting the bars out simple.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, and salt until well combined.
Pour in the melted butter and vanilla extract. Stir with a spatula until the mixture is evenly moistened and clumps together when pressed between your fingers.
Reserve half of the dough about 1 ½ cups (325g) of this mixture for the crumble topping and set aside.
Press the remaining dough firmly and evenly into the bottom of your prepared pan to form the crust.
In a medium bowl, combine strawberries, lemon juice + zest, cornstarch, sugar, vanilla, and salt.
Gently stir until the berries are evenly coated and the cornstarch has dissolved. The lemon juice will help the fruit release its juices, creating a naturally jammy texture while baking. Don't pour all the juices onto the bars, you can discard it.
Spread the strawberry filling evenly over the crust.
Sprinkle the reserved crumble mixture evenly over the top, leaving some berries peeking through for a rustic look.
Bake for 40–45 minutes, or until the topping is golden brown and the strawberry filling is bubbling around the edges.
Allow the bars to cool completely in the pan — at least 1–2 hours. This helps the filling set so the bars slice cleanly. Use the parchment overhang to lift the bars out, then cut into squares or rectangles.

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