Best Strawberry Crumb Bars Recipes

STRAWBERRY RHUBARB CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
• Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
• Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
• Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
• Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

STRAWBERRY MARSHMALLOW CRUMB BARS - VERSION 2

Steps:

• Line a 9x9 casserole dish with non stick foil or parchment paper. Trust me, it makes removing from pan and slicing easier. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of casserole dish. Reserve 1/2 cup to sprinkle on top. Set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat let cool for 5 - 10 minutes, stirring regularly. Once cooled fold in pureed strawberries. Mix well. Add whipped cream to strawberry marshmallow mixture. Pour marshmallow mixture into graham cracker crust. Top with reserved graham cracker mixture. Refrigerate for 2 hours or until set. Slice and serve.

SMALL-BATCH STRAWBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8x6-inch pan and line with parchment paper.
• Whisk flour, sugar, and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping.
• Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote.
• Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible.
• Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan, 40 to 45 minutes. Cool completely before serving.

STRAWBERRY MARSHMALLOW CRUMB BARS - VERSION 1

Steps:

• Eat a handful of marshmallows. A 16 ounce bag is a LOT of marshmallows. Go on, eat a few, pass a few out to the kids or just set about 8 aside. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of a 9x9 casserole dish. (if desired, reserve 1/2 cup to sprinkle on top, my grandma did but I did not), set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat and fold in sliced strawberries and whipped cream. Pour marshmallow mixture into graham cracker crust. Top with reserved graham crackers if desired. Refrigerate for 2 hours or until set. Slice and serve.

STRAWBERRY RHUBARB CRUMB BARS RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350 degrees F. Line an 8 x 8-inch square pan with parchment paper. In a medium bowl, blend the base ingredients together with your fingers until the butter is no longer visible and the mixture is loose and crumbly. Transfer about 3/4 of the mixture to the prepared pan. Use a measuring cup to press the mixture into an even layer on the bottom of the pan. In another medium bowl, stir the rhubarb, strawberry, lemon juice, cornstarch and sugar together. Pour into the pan. Crumble the remaining base mixture on top of the fruit. Bake in the oven until golden brown, about 30 minutes. Remove from the oven. Let cool in pan for at least 30 minutes before slicing into 9 pieces. Tip: Lining the pan with parchment paper helps with removing the bars after baking.

STRAWBERRY CRUMB BARS

Steps:

• Preheat the oven to 375°F Grease a 13×9 inch pan; set aside.
• In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork Cut in the butter and egg with a pastry blender (or two knives if you don't have one) until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour.
• Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
• In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the strawberries with a rubber spatula until combined. Spread the berry mixture evenly over the bottom crust Crumble the remaining dough over the top of the berries.
• Bake for about 45 minutes or until the top is slightly golden brown.
• Cool completely before cutting into squares and serving.

STRAWBERRY CRUMB BARS

Steps:

• Prehaet the oven to 375° F. Grease a 13×9 inch pan.
• In a bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender (or two knives if you don't have one) until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
• In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the strawberries with a rubber spatula until combined. Spread the berry mixture evenly over the bottom crust. Crumble the remaining dough over the top of the berries. Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.