Strawberry Crumb Bars

yes

I don’t know about you guys, but strawberry flavored ANYTHING is my absolute favorite! These strawberry crumb bars aren’t overly sweet (as with most of my desserts) and have this yummy, crumbly topping made with cinnamon and nutmeg…YUM!

INGREDIENTS:

1 lb. of fresh strawberries chopped

1/4 cup of sugar

1/2 tsp of vanilla extract

1 Tablespoon of cornstarch

FOR THE CRUST:

2 cups of all purpose flour

1/4 cup of sugar

1/4 cup of brown sugar

pinch of salt

zest from one lemon

1 egg lightly beaten

1/2 cup of SOFTENED unsalted butter, cubed

FOR THE CRUMB TOPPING:

1/2 cup of all purpose flour

1/2 cup of crispy rice cereal

1/2 cup of sugar

1 Tablespoon of brown sugar

pinch of salt

cinnamon to taste

ground nutmeg to taste

1/4 cup of melted butter flavored shortening (may sub for butter)

YOU WILL ALSO NEED:

13×9 inch baking dish

parchment paper

INSTRUCTIONS:

PREHEAT OVEN TO 375 degrees F.

1. Place your chopped strawberries into a mixing bowl and add in your sugar, vanilla extract, and cornstarch. Mix well and set aside.
2. Make your crust: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, pinch of salt, zest from one lemon, and egg. Add in your cubed softened butter, and using a fork, begin to mix your ingredients together. Once slightly combined, use your hands to mix it until crumbly. REMOVE 1/2 CUP OF THIS MIXTURE AND SET THIS ASIDE.
3. Press your crust mixture firmly into your baking dish fitted with a piece of parchment paper.
4. Take your strawberry mixture and pour it evenly over your crust.
5. Make your topping: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, crispy rice cereal, pinch of salt, cinnamon, nutmeg, and melted shortening. Mix it until crumbly. Take your 1/2 cup of reserved mixture from earlier, and add that into your mixing bowl until well combined.
6. Take your crumb topping and spread it evenly over your strawberries. (You may not use all of the crumb topping)
7. Bake for 45 minutes or until topping is slightly browned. Allow to cool completely before slicing.

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Author:eatnowcrylater

My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog: http:eatnowcrylater.blogpsot.com/.

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