Strawberry Crumble Bars
Prep Time: 25 minutes | Cook Time: 40 – 50 minutes | Cool Time: 2 hours or more | Total Time: 3 hours, 15 minutes | Serves: 9
There is an order to this recipe. Be sure to read the instructions through before beginning. The “Base and Crumble” has specific instructions. All the ingredients are not thrown together. And, the strawberry mixture should not be prepared before it is spread into the pan. They will weep, and so will you. Follow the instructions for the best, non-weepy results!
I like the addition of almond flour, which gives a bit of texture to the bars’ base and crumble topping. Use super-fine Natural Almond Flour. I like Bob’s Red Mill brand for this.
“Mise en place” is essential here. The French term means to have “everything in its place” before beginning a recipe. It allows you to flow through the recipe’s process, and the results will be desirable.
Strawberries – the berries are certainly more flavorful while in season, but these crumble bars can be enjoyed year-round. The season and source of your strawberries will determine how much sugar to add. Taste a berry before adding sugar and balsamic to determine if you need more or less than what is listed in the ingredient list.
Now, the star of the show… Strawberry Balsamic Vinegar from Abingdon Olive Oil Company. The best oils and vinegars I have ever tasted and cooked with myself. I stand behind their products. All of them. Do a search on my site for Abingdon Olive Oil Company, and several recipes will pop up.
The Strawberry Balsamic gives a depth of flavor that most “strawberry crumble bars” are lacking. It only takes about 1 ½ tablespoons to create this sweet, desirable, satisfyingly delicious treat.
Enjoy!
Strawberry Crumble Bars
Equipment
- 9x9" square baking pan
Ingredients
Base and Crumble:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (60g) finely ground almond flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, light or dark, packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 10 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup rolled/old fashioned oats, see Notes
Strawberries:
- 1 pound fresh strawberries (not frozen), hulled and chopped, see Notes
- 2 - 3 tablespoons granulated sugar, depending on the natural sweetness of the berries
- 2 tablespoons cornstarch, see Notes
- 1 1/2 tablespoons Strawberry Balsamic Vinegar, Abingdon Olive Oil Company, see Notes
Instructions
- Preheat the oven to 350 degrees F. Grease or line a 9x9” baking pan. Lining the pan with parchment paper that overhangs on at least 2 sides will allow easy removal of the bars. Set the pan aside.
- In a large bowl, combine the all-purpose flour, almond flour, sugars, baking powder, and salt.
- Add the softened butter. Combine the ingredients with a pastry blender or with your fingers. It should be crumbly, not a cohesive ball. Alternatively, you can pulse in a food processor with the blade attachment.
- Place half of the flour mixture (approximately 2 cups) into the pan and firmly press (with fingers, spoon, or flat-bottomed glass) the mixture onto the bottom of the pan to create the base. Set aside.
- Add the oats to the remaining flour mixture and combine by rubbing the oats into the butter with your fingers to keep the mixture’s crumbly texture. Set aside.
- In a medium bowl, mix the sugar and cornstarch. Add the strawberries and toss. Drizzle the balsamic vinegar over the berries. Using a meat masher or fork, mash some of the berries. It’s not necessary to mash them all; you’re not making jam. Just adding some texture to them.
- Spread the strawberry mixture evenly over the base. Be sure to get all the juices into the pan, too.
- Sprinkle the remaining crumble evenly over the strawberries. Gently press the crumble mixture onto the strawberries. You want the crumble to adhere well, but not be submerged.
- Bake in the preheated oven for 40 to 50 minutes, or until the mixture is slightly bubbling and lightly browned. (Mine was perfect in 45 minutes.)
- Remove the bars from the oven and place the pan on a cooling rack. Allow the bars to almost completely cool in the pan. Run a sharp knife around the edges of the pan that do not have parchment. Lift the bars out by the parchment overhang, and allow them to completely cool before cutting into squares.
- The bars are best served at room temperature. They can be kept refrigerated in an airtight container for up to 5 days.
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