Strawberry Crumble Bars (Print Version)
# Ingredients:
→ Crust
01 -
4 sticks unsalted butter, at room temperature
02 -
2/3 cup sugar
03 -
1/2 cup brown sugar
04 -
4 cups unbleached flour
05 -
1 1/2 teaspoons kosher salt
06 -
2/3 cup chopped toasted walnuts
07 -
1 teaspoon cinnamon
→ Strawberry Filling
08 -
1/3 cup sugar
09 -
1 1/2 pounds strawberries, washed, hulled, and sliced
10 -
1 tablespoon lemon juice
11 -
1/4 teaspoon cinnamon
12 -
1 tablespoon balsamic vinegar
13 -
4-5 tablespoons strawberry or raspberry jam
→ Glaze
14 -
6 tablespoons unsalted butter, melted
15 -
3 cups powdered sugar
16 -
About 1/4 cup milk, or until glaze reaches drizzling consistency
17 -
1/2 teaspoon vanilla
18 -
Dehydrated dried, unsweetened strawberries (optional)
# Instructions:
01 -
Line a 13 x 9 pan with parchment paper so that the paper hangs over the edges of the pan for easy removal later.
02 -
Place butter, sugar, and vanilla in a stand mixer. Using the paddle attachment, beat for 3-5 minutes until light and fluffy. Scrape down the sides of the bowl.
03 -
Cover the bowl with a clean towel to prevent mess and add flour and salt. Mix on low until combined.
04 -
Press two-thirds of the dough evenly into the prepared pan, pressing 1/2 inch up the sides, and refrigerate for 15 minutes. Reserve the remaining one-third of the dough for the crumble topping.
05 -
Preheat oven to 375°F (190°C).
06 -
Mix the reserved dough with chopped nuts and cinnamon. Wrap in plastic wrap and chill in the refrigerator.
07 -
After chilling the crust, bake it in the preheated oven for 20 minutes, or until lightly golden.
08 -
Mix the sugar, strawberries, lemon juice, cinnamon, balsamic vinegar, and jam together in a large bowl.
09 -
Spread the jam lightly over the baked crust. Top with the strawberry filling mixture.
10 -
Remove the reserved dough from the refrigerator, form into small balls, and scatter over the filling. Bake for 25 minutes or until the top is light golden brown.
11 -
While the bars are baking, melt the butter in a small saucepan or microwave-safe dish. Stir in powdered sugar, vanilla, and enough milk to reach a drizzling consistency.
12 -
After the bars have cooled, drizzle with the glaze. Optionally, crumble dried strawberries into the glaze for enhanced flavor and a slight pink hue.
# Notes:
01 -
Glaze is optional but adds flavor and visual appeal.