Strawberries are one of my favorite fruits in the summer and these bars are perfect for showing them off. The sweet strawberry filling sits on top of delicious browned butter crust and then it’s topped with even more crumbly goodness. I’ve provided you with three different variations so that you can make as much or as little as you need. The individual strawberry crumble consists of all the same flavors but is made in half the time and is perfect topped with ice cream when you are craving a sweet summer treat.
Strawberry Bars Three Ways
Delicious strawberry filling with a brown butter crust and crumble topping.
Ingredients
Individual Strawberry Crumble
- 1 1/2 cups sliced strawberries
- ! Tbsp lemon juice
- 1/2 Tbsp cornstarch
- 1/2 Tbsp sugar
- 1/4 cup oats
- 1 1/2 Tbsp brown sugar
- 1 1/2 Tbsp flour
- 1 1/2 Tbsp butter
8×8 pan Strawberry Bars
- 1/2 tsp baking powder
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 stick butter
- 3 cups sliced strawberries
- juice of 1/2 large lemon
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 1/2 cup oats
- 1/3 cup brown sugar
- 1/4 cup flour
- 1/2 stick butter
9 x 13 pan Strawberry Bars
- 1 tsp baking powder
- 2 cups flour
- 1/2 cup brown sugar
- 1 tsp salt
- 2 sticks butter
- 5 cups sliced strawberries
- Juice of 1 lemon
- 2 Tbsp sugar
- 2 Tbsp cornstarch
- 1/2 cup oats
- 1/3 cup flour
- 1/2 cup brown sugar
- 1 stick butter
Instructions
Browned Butter Crust- skip for individual sized Strawberry crumble
- Preheat oven to 350 F. Spray your baking dish and then line with strips of parchment paper that come up above the edge of the pan.
- Brown the 1-2 sticks of butter in a small pan over medium heat. Allow to cool for a few minutes. Add the baking powder, flour, brown sugar and salt to a mixing bowl. Pour over the brown sugar and stir until combined. Press the crust into the desired sized pan. Bake for 15 minutes for 8×8 pan and 20 minutes for 9×13 pan.
Strawberry filling- make for every size
- Add strawberries to a pan over medium heat. Cook for a few minutes until they start to soften and get juicy. Add the lemon juice, sugar, and cornstarch. Stir until the cornstarch is dissolved.
- Continue cooking for about a total of 5 minutes. Mash the strawberries so that they are in pretty small pieces. If making the individual crumble I keep the pieces a little bigger and remove from the heat at this time. If making a pan of strawberry bars continue cooking for another 4-5 minutes until the filling is thick.
- Pour the strawberry filling over the crust or into a small sized casserole dish, ramekin or small pie plate for the individual crumble.
Crumble Topping
- Combine the oats, flour, and brown sugar in a small bowl. Cut the butter into small pieces and then add to the oat mixture. Use your fingers to mix the butter into the other ingredients until it makes a crumbly topping.
- Sprinkle topping over strawberry filling. Bake at 350 F for 15-20 minutes for the individual crumble and 35 minutes for the strawberry bars.
- If baking the strawberry bars allow to cool and then place in the refrigerator overnight or at least 2 hours before cutting. For the individual crumble eat when it is still slightly warm topped with vanilla ice cream.
