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Strawberry Crumble Bars
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If you’re looking for an easy, fast, guaranteed-to-impress dessert, then this is your bar. The simple, shortbread-like crust is a snap to make and the whole recipe comes together in record time; dare we say faster than a box mix? You don’t have to use parchment paper, but we like how nicely the bars slice when you can lift the whole batch from the pan, we’re fussy like that. Just be sure to grease the pan well if you skip the paper! If you want to really dress these bars up, add a scoop of ice cream and a drizzle of chocolate sauce. 
serves 9


1½ cups flour

¾ cup sugar, divided

½ teaspoon baking powder

1/8 teaspoon salt

1 large egg

½ cup cold butter, cubed

1 pound fresh strawberries, diced

2 tablespoons cornstarch 

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Strawberry Crumble Bars
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Preheat oven to 350 degrees

1. In a food processor, combine flour, ½ cup sugar, baking powder and salt. Add butter and egg and pulse until fine crumbs form. You can also do this by hand with a fork or pastry cutter in a large bowl.

2. In another bowl, combine strawberries, remaining ¼ cup sugar, and cornstarch until berries are coated evenly.

3. Line an 8x8 baking pan with parchment paper so it comes up over all sides. Put about two-thirds of the crumb mixture into the pan and press firmly into the bottom. Pour strawberry mixture over top, smooth, and then top with remaining crumbs. If you want larger crumbles, take some of the crumb mixture and press tightly in hands to create a dough and dot the top with small pieces to add texture.

4. Bake in preheated oven for 40-45 minutes, until lightly browned. Cool completely. Then, lift bars carefully from pan by using the parchment paper. Cut into 9 squares.  

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