Strawberry Crumble Bars

strawberry bars

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Ohhh butter why are you so good?? These strawberry crumble bars are not exactly diet-friendly, but they are buttery, flaky, and oh-so-delicious! Everything in moderation, right?! Some of you are probably thinking, wait, strawberries are out of season now… but here in California, they are grown all year round. Strawberries are my favorite fruit, so I am thankful that I can buy them from local farmers all year round. These bars are great for dessert, but I actually will eat them for breakfast sometimes too (yes, I am one of those people who eats ice cream for breakfast!).

Do you like the new look of MSFK? I can’t believe it has almost been a year since I started blogging…It really doesn’t feel like that long! My husband was sweet enough to design my new header for me, for free :D!

This weekend has been really relaxing so far. Yesterday was a beautiful day here in the city and I decided to go for a 5 mile run to my favorite viewpoint in San Francisco. There were so many sailboats out yesterday, wouldn’t it be so much fun to go sailing for the day? I was so excited that I completed my run it in decent time because I haven’t run 5 miles in like a year, and I have only been training at 4 miles max to this point. The half-marathon is just 12 weeks away now!

What did you do this weekend?


4.7 from 3 reviews
Strawberry Crumble Bars
 
Prep time
Cook time
Total
 
Type: Dessert
Serves: 12
Ingredients
Crust
  • 6 tbsp unsalted butter, chilled
  • 1 cup all purpose flour
  • ⅓ cup brown sugar
  • ¼ tsp salt
Filling
  • 3½ cups chopped organic strawberries
  • ⅓ cup white sugar
  • 2 tbsp cornstarch
  • 1 lemon
Topping
  • ⅓ cup all-purpose flour
  • ⅔ cup quick oats
  • ¼ cup sliced almonds
  • ½ cup brown sugar
  • 6 tbsp butter, chilled
Instructions
  1. Preheat oven to 350 degrees F.
  2. Use a pastry blender or food processor to combine crust ingredients until crumbly.
  3. Press into an 8x8 pyrex dish or parchment paper lined baking pan. strawberry bar crust
  4. Place into the oven and bake about 15 minutes, until slightly browned.
  5. Remove and set aside.
  6. Combine strawberries, sugar and about 3 tbsp lemon juice from the lemon in a bowl. lemon and strawberries
  7. Zest the lemon for extra lemon flavor over the strawberries.
  8. Add the cornstarch and mix until well blended. Set aside.
  9. For the topping, combine all ingredients listed above with a pastry blender or food processor until crumbly.
  10. Spoon the strawberries over the crust, then top with crumbly topping and sliced almonds. strawberry bars
  11. Bake for 40 minutes, or until the top is a nice golden brown. strawberry crumble bars
  12. Let cool for 30 minutes before cutting into bars. strawberry bars
Makes 12 bars

     

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    37 comments

    1. Jane says:

      Yay, you rescued me! I have too many strawberries (I know – you’re probably thinking that can NEVER happen!) – but if I didn’t eat them soon, they’d rot! I’m making them tonite, and I’ll take them to work tomorrow – to share the calories, of course!!!!!

    2. Hotly Spiced says:

      Those strawberry crumble bars look amazing. And I love the look of your new header. How handy that your husband could design it for you – and not charge you! xx

    3. Chung-Ah | Damn Delicious says:

      What an awesome view! I haven’t run in like 6 months but you’re totally inspiring me to get out there and run again! And these bars – YUM! I totally wish I had a couple of bars for breakfast tomorrow!

    4. Norma Chang says:

      These strawberry crumble bars may not be exactly diet-friendly but we need and should have treats now and then. They sure look delicious, I am sitting down to breakfast would love a few bars.

    5. Kare @ Kitchen Treaty says:

      Ahhhh, what a nice little taste of summer! Yum! I miss it so … jealous of your California lifestyle. 😉 Most of the weekend we spent inside, as the rain has pretty much descended on Seattle for the season. Love the sunny pic of the beach. San Francisco is such a special place.

      • Kristianne says:

        Don’t worry, these sunny days are usually rare in San Francisco!!! All summer is was foggy and cold, so now its our short little “summer” 🙂

    6. Erika says:

      Ooh, I do like the new header..what a nice husband! 🙂 And these bars look absolutely delicious. I love how neat and contained you made them. And I miss SF with all of its lovely produce sooooo much. I actually bought strawberries at a Costco here in Houston this weekend and they were just not good. Shouldn’t have tried.

      This weekend…was actually my 1-year with my boyfriend! So we celebrated that, and I had friends over for brunch on Sunday. It was a good weekend! And ahh good luck getting ready for your half! Craziness! 🙂

    7. Nicole @ Lapetitebaker says:

      I miss the endless strawberry season in California. Once winter hits Seattle, the fruit dwindles in the supermarkets. However, I would love to have one or two of these for breakfast. They look scrumptious!

    8. Shannan Rose says:

      I love your new layout! And your pictures look amazing. I’m going to have to try this recipe. It looks delicious!

    9. Bam's Kitchen says:

      I know you categorized this under desserts but I really would like a piece of this with my morning coffee. I am already missing the California strawberry season. Take care, BAM

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