Strawberry Crumb Bars

April 16, 2018

This simple recipe uses common ingredients that i usually have laying around. I swapped out white flour for whole wheat flour, and I added lemon zest to the freshly chopped strawberries. This recipe is very versatile, and the fruit layer can be swapped for others depending on the time of the year. In the summer, I like to make these bars with fresh peaches and in the fall i like to use cranberries and ginger.


Baking & Spices:

- 1 3/4 c whole wheat flour
- 1/2 c + 2 tbsp granulated sugar
- 1/3 c brown sugar (light or dark), packed
- 4 tsp cornstarch
- 1/2 tsp cinnamon
- 1/2 tsp salt

- 3/4 cup butter (1/2 cup at room temp & 1/4 cup melted)

- 2 c strawberries (1 lb package)
- zest of 1 lemon


Preheat oven to 300

- line 8x8 baking pan with foil & coat with non-stick spray

For the Base:

- combine 1/2 cup (1 stick) of room temp butter with 1/2 c sugar until combined
- slowly add in 1 c flour, 2 tsp corn starch and 1/4 tsp salt
- once combined (it will be crumbly), add to prepared dish and press firmly to bottom
- bake for 15 minutes while preparing fruit middle & crumble

Strawberry Filling:
- chop strawberries into 2 cups (a 1 lb package should do)
- add 1 tbsp granulated sugar, 2 tsp corn starch and zest of one lemon (or orange, both optional)

Crumb Topping:
- combine 1/4 cup melted butter with 3/4 c flour, 1/3 c brown sugar, 2 tbsp granulated sugar, 1/2 teaspoon cinnamon & 1/4 tsp salt

Once crust is out of the oven, lay strawberry filling down into an even layer and cover with crumb topping (it should crumble from picking it up with your hands), and make an even layer

Bake for 30-35 minutes




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