Strawberry Crumble Bars

 These are so good! I somehow completely forgot about the almonds and they were fabulous so if you don't feel like using almonds, feel free to skip them. I also did not spray the parchment paper and there was no problem getting the bars out.  Enjoy!

Strawberry Crumble Bars

These melt-in-your-mouth Strawberry Crumble Bars are so delicious and so easy to make. And if you love strawberries then you need to make these. Made with a combo of naturally sweet fresh strawberries, an easy buttery press-in crust, and an almond crumble they are one my favorite desserts to make.

Crust

• 2 3/4 cups (340 grams) unbleached all-purpose flour

• 1/4 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 3/4 cup (150 grams) granulated sugar

• 16 tablespoons (227 grams) unsalted butter melted, plus 2 teaspoons melted butter for the baking pan

• 1/4 cup toasted almonds roughly chopped

Strawberry Filling

• 1 pound (454 grams) fresh strawberries cut into small pieces

• 1 tablespoon lemon juice

• 2 teaspoons vanilla bean paste

• 7 tablespoons (88 grams) granulated sugar

• 2 tablespoons tapioca flour Bob's Red Mill recommended

Instructions

Prep the Strawberries

1. Cut up the strawberries and set them aside in a large bowl.

Make the Crust and Topping

1. Preheat the oven to 350°F (180°C).

2. Lightly spray the pan with cooking spray or melted butter. Line the pan with parchment paper so there is overhang on all four sides.  Lightly brush the bottom and sides of the parchment paper with butter (optional).  

3. Melt the butter in a microwave safe bowl or on the stove but don’t let it burn.

4. While the butter is melting, place the flour, sugar, kosher salt, and baking powder in a large bowl and whisk together.

5. Pour the hot melted butter into the flour mixture. The butter must be hot to form a soft dough. If for some reason, the butter becomes too cool, gently reheat it until it is hot again before adding to the other ingredients. Use a spatula to combine the butter with the dry ingredients until no white bits of flour are left. You should have about 655 grams of crust. Measure 250 grams (or about 1 cup) into a separate bowl. Add the chopped almonds to this part of the crumble and mix together.

6. Press the remaining crust into the prepared pan until it appears even thickness across the bottom of the pan.

7. Bake the crust for 22-24 minutes or until the edges of the crust are brown and the center is light golden brown

Strawberry Filling

1. About 10 minutes before the crust is done, add the lemon juice and vanilla bean paste to the strawberries and gently toss to combine the ingredients.  In a separate bowl, whisk together the sugar and the tapioca flour.  Sprinkle the mixture over the berries and use a large spoon or spatula to gently fold the sugar mixture into the strawberries.

Assemble the Strawberry Crumble Bars

1. Remove the crust from the oven (leave the oven on at 350°F) and spoon the strawberry filling over the baked crust. Use a spoon or offset spatula to spread it into an even layer. Sprinkle the reserved crumble mixture over the strawberry filling.

2. Bake the strawberry bars for 30-35 minutes until the filling is bubbly along the edges of the pan and about 1 inch from the edge of the pan. Remove the pan from the oven and place it on a wire rack to cool. Run an offset spatula or butter knife along the edges of the pan to loosen the crust from the parchment paper.

3. Let the bars cool for about 20 minutes and then use the parchment paper to lift the bars from the pan. Cut the bars into 16 2-1/8 x 2-1/8 -inch squares or nine (9) 3x3-inch squares.

Storage

1. Room Temperature: The bars can be stored at room temperature for up to 2 days. If the inside temperature is above 75°F, the bars can be stored for up 1 day at room temperature.

2. Refrigerator: Store the bars in airtight container for up to 5 days. The longer they sit, the softer the base and crumb topping become, but they're still delicious.

https://bakesbybrownsugar.com/strawberry-crumble-bars/#recipe