These strawberry crumb bars are everything I hoped they would be. Sweet, tart, and buttery. Not only are they delicious, but they were a breeze to throw together. A completely fool-proof recipe. I have a lot more to say, but my keyboard is on the fritz. It appears one of the kids locked the space bar. SO every sentence I type is taking minutes instead of seconds. I wonder whose going to point the finger at who tommorow with the blame game? “It was Owen.” “It was Daddy.” “It was my milk, I spilled it.” Let us just get to the good stuff shall we?
- 1 cup sugar
- 1 tsp baking powder
- 3 cup unbleached all-purpose flour
- 1 cup (2 sticks) butter, cold
- 1 egg
- Zest, and juice of 1 lemon
- 1/4 tsp salt
- 4 cup strawberries, diced or sliced
- 1/2 cup sugar
- 4 tsp cornstarch
- 1 tsp vanilla extract
Pre heat the oven to 375* Butter and lightly flour a 9×13 baking dish
In a medium bowl, whisk together the flour, 1 cup sugar, salt and baking powder. Add the zest of one lemon, and one egg. Whisk together again. Cube the cold butter, using forks, a pastry cutter, or your fingers, cut the butter into the flour. Making sure not to overwork the butter. Your crust will be crumbly and you should have chunks of butter throughout.
In another bowl, add four cups of diced strawberries. Add the juice of one lemon, 1/2 cup sugar, vanilla and the cornstarch. Stir to evenly coat the strawberries.
Take 1/2 of the crust, and press it down into the bottom of the pan. Once it is a nice even layer, pour the strawberries and their juices on top. Finally, spread the rest of the crust over the strawberries.
Bake for 45 minutes at 375*, or until the bars are lightly golden on top. Let them cool completely before cutting.