Sprinkle with the streusel topping over the strawberries. Spread filling evenly over the hot crust.Be sure to leave some chunks of berries in there. Combine the jelly, chopped strawberries and the lemon juice in a small bowl.With your fingers, work in the remaining 2 Tbls of butter, until it is in small clumps. Meanwhile, combine brown sugar, oats, and the reserved flour mixture.Press the remaining flour mixture firmly into the bottom of the pan.Continue mixing until combined, it takes about 1 to 1 1/2 minutes. With the mixer on a low speed add the 1 cup of butter, 1 piece at a time.In electric mixer stir together flour, sugar and salt.Spray a 13x9 in pan with non stick spray. They will also come out better and not fall apart once they have cooled. These bars are best at room temperature, so let them cool before slicing. It isn’t quite as thick this way, and the bars are just softer. Old fashioned will work, but I like the texture of the quick cooking. The crumb topping calls for quick cooking oats.Just make sure the butter is nice and cold, so your shortbread bakes up nicely. An electric mixer does a great job of getting the crust to come together.Frozen will work, but they won’t be as sweet or delicious. Fresh strawberries are really the best thing to use in this recipe.Sprinkle over the crumb topping and then bake it for another 25 minutes until the filling is hot and bubbly and the crust is golden brown.Remove the crust from the oven and spread the strawberry mixture evenly over the top.In a bowl mix together the strawberry jam, chopped strawberries and lemon juice until it is nice and combined.Meanwhile, you can make the crumb topping by using your fingers to mix together the brown sugar, oats, and some of the reserved flour mixture. Bake the crust for about 14 minutes until the edges just start to get golden brown.Once it is the consistency of damp sand, press it into the bottom of a 13×9 inch baking dish. Combine the flour, sugar, and salt in the mixer and with it on low slowly add in the cubes of butter. I like to use a stand mixer for this, because it is just easier. Trust me, it will all be delicious! How To Make Strawberry Crumb Bars If you love raspberries, use raspberries and raspberry jam in the recipe. Variety – You really can mix it up and use whatever berry you have or is your favorite. If that what you use, make sure to thaw the berries first and drain away any liquid before using them. But the ones from the grocery store still make darn tasty bars.įrozen – This recipe definitely works with frozen, it just isn’t quite as good. If you can get them from the farmers market or even pick them yourself, you will get the absolute best flavor. See the full recipe card below for the measurements and actual recipe.įresh – The best option for these is to use fresh strawberries. If you are going strawberry picking, be sure to pick a few extra strawberries, because you do not want to miss these! What You’ll Need To Make These These crumb bars start off with an almost shortbread like crust that just blends with the strawberries and melts in your mouth. The strawberry bars are just so good and worthy of being made again and again. Then I updated it in 2013, but where we are again with another facelift. This recipe was originally posted on the blog the summer of 2011, right after I started blogging. But it really doesn’t matter what you call them, they are a must make when you can get your hands on fresh summer berries! You may call them streusel bars, oatmeal bars, or even crumble bars. These bars go by quite a few different names, but in our house they are strawberry crumb bars. They are a must for fresh summer berries! Strawberry Crumb Bars – a buttery short bread crust with fresh strawberries and a crumb topping.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |