Freshly Milled Strawberry Crumble Bars
Say hello to your new favorite summer dessert! Freshly milled strawberry crumble bars are bright, sweet, and perfectly balanced between crunchy and chewy.
Servings: 15 bars
Calories: 306kcal
Equipment
- 9x13 baking dish
Ingredients
Strawberry Filling
- 2 cups frozen strawberries
- 1/2 cup granulated sugar (100 g)
- 1 lemon juiced and zested
- 4 teaspoons cornstarch (10 g)
Crumble Mixture
- 1/2 cup brown sugar (100 g), lightly packed
- 1/2 cup granulated sugar (100 g)
- 1 teaspoon baking powder
- 3 3/4 cups freshly milled soft white flour (490 g)
- 1/4 teaspoon salt
- 1 cup butter (226 g), chilled and cubed
- 1 large egg
- 2 tablespoons milk* see notes below
Instructions
- In a small saucepan, combine the frozen strawberries, sugar, lemon juice, lemon zest, and cornstarch. Heat over medium heat, stirring frequently. As the strawberries soften, use a fork to gently mash them. Continue cooking for 5–10 minutes, until the mixture thickens slightly and reaches a thin, syrup-like consistency.
- Preheat the oven to 375°F. Line a 9×13 baking dish with parchment paper**.
- In a large bowl, combine the brown sugar, granulated sugar, flour, baking powder, and salt.
- Add the cold butter and work it into the dry ingredients using a fork until the mixture is crumbly.
- Add the egg and mix until the dough starts to come together. It should still be crumbly but hold when pressed. If it's still too dry, add 1-2 tablespoons of milk.
- Press about half of the mixture firmly into the bottom of the prepared baking dish to form the crust. Set the remaining crumble aside.
- Pour the strawberry mixture over the crust and spread it out evenly.
- Sprinkle the remaining crumble mixture evenly over the top.
- Bake for 35-40 minutes, or until the top is lightly golden and the filling is bubbling.
- Allow the bars to cool completely before slicing.
Notes
- *The dough should feel slightly crumbly but hold together when pressed. If it feels too dry, add 1–2 teaspoons of cold water or milk.
- Conversely, avoid adding too much milk to the crumble mixture. You want it to be pretty dry, but still hold together if you squeeze it between your hands.
- **Rather than lining the pan with parchment paper, you can grease the baking dish with coconut oil.
- Soft white wheat works best here and gives you that tender, crumbly texture.
- Allow the bars to cool completely before slicing! They firm up as they sit — if you try to cut them while still warm, they will be too crumbly and will fall apart.
- Serve these bars by themselves or top them with a scoop of vanilla ice cream!