FRESH STRAWBERRY CRUMBLE
A delicious baked strawberry dessert that makes excellent use of fresh strawberries! The aroma coming from the oven is maddening! I highly recommend serving this warm with vanilla icecream.
Provided by Harley Seashell Pri
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- In a large bowl, combine white sugar, 2 tablespoons flour, and strawberries.
- Place strawberry mixture in a buttered 9x13 baking dish.
- Combine the rest of the ingredients until crumbly. Scatter over strawberry mixture. Bake for 45 minutes. Serve warm with vanilla icecream or whipped cream.
Nutrition Facts : Calories 710.5, Fat 32.4, SaturatedFat 19.7, Cholesterol 81.3, Sodium 235.4, Carbohydrate 102, Fiber 6.1, Sugar 61.2, Protein 7.3
HEALTHY STRAWBERRY OATMEAL BARS
The easiest, best strawberry oatmeal bars with butter crumb topping. One bowl, simple ingredients, and 100% whole grain-perfect for a snack or dessert!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
- Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
- Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
- While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
Nutrition Facts : ServingSize 1 (of 16) without glaze, Calories 100 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Fiber 1 g, Sugar 6 g
SMALL-BATCH STRAWBERRY CRUMB BARS
These strawberry crumb bars are easy to make and are the perfect size when you want a sweet treat, but don't want a huge quantity. Store leftovers in an airtight container for up to one week.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8x6-inch pan and line with parchment paper.
- Whisk flour, sugar, and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping.
- Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote.
- Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible.
- Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan, 40 to 45 minutes. Cool completely before serving.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.9 g, Cholesterol 53.8 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.5 g, Sodium 308.1 mg, Sugar 15.9 g
STRAWBERRY CRUMBLE BARS
Delicious bars with fresh strawberries and a crumble topping.
Provided by Rebecca Bekki Rodriguez
Categories Bar Cookies
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
- Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
- Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
- Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 41 g, Cholesterol 42.1 mg, Fat 12.2 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 75.6 mg, Sugar 21.3 g
STRAWBERRY CRUMB BARS
You can use other fruit. I have used peaches also. The original recipe calls for strawberries. Enjoy.
Provided by SK H @Soos
Categories Cookies
Number Of Ingredients 10
Steps:
- Prehaet the oven to 375° F. Grease a 13×9 inch pan.
- In a bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender (or two knives if you don't have one) until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
- In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the strawberries with a rubber spatula until combined. Spread the berry mixture evenly over the bottom crust. Crumble the remaining dough over the top of the berries. Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.
STRAWBERRY CRUMB BARS
Make and share this Strawberry Crumb Bars recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Grease a 13×9 inch pan; set aside.
- In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork Cut in the butter and egg with a pastry blender (or two knives if you don't have one) until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour.
- Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
- In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the strawberries with a rubber spatula until combined. Spread the berry mixture evenly over the bottom crust Crumble the remaining dough over the top of the berries.
- Bake for about 45 minutes or until the top is slightly golden brown.
- Cool completely before cutting into squares and serving.
Nutrition Facts : Calories 373.8, Fat 16.2, SaturatedFat 9.9, Cholesterol 56.2, Sodium 88.3, Carbohydrate 54.4, Fiber 2.1, Sugar 27.6, Protein 4.3
More about "strawberry crumb bars food"
STRAWBERRY CRUMB BARS | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
5/5 (1)Total Time 1 hrCategory Cookies And Squares, DessertCalories 335 per serving
- In a food processor add 1 cup sugar, baking powder, flour, and salt. Close lid and pulse slightly. Add cold butter, egg, and vanilla. Close lid in food processor and pulse several times until dough comes together into course crumbs. Just until most of the dry flour bits disappear, but not so long that the dough really sticks to the blades. The dough should just look like coarse sand.
- Dump a little more than half of the dough into the prepared pan and press it down with your figures to form a crust. Add a little more of the mixture if you need to fill holes and corners. Spoon strawberries evenly over the crust. Then, take the remaining dough and grab handfuls, pushing it them together very gently, so they kinda stick together but not really, and sprinkle over the berries. You want to be able to see berries through the topping.
STRAWBERRY CRUMB BARS RECIPE {EASY DESSERT WITH FRESH ...
From tastesoflizzyt.com
5/5 (6)Calories 198 per servingCategory Dessert
- Preheat oven to 375 degrees. Prepare a 8x8 baking dish by lining it with foil or parchment paper allowing the edges to overhang the pan for easy removal. Then, spray the lining with cooking spray.
- In a large bowl, add the ½ cup sugar, flour, baking powder and salt and mix until combined. Then, add the egg and vanilla. Mix well.
- Take half of the flour mixture and pack it down in the bottom of your pan. Reserve the remaining crumbs for the topping.
STRAWBERRY CRUMB BARS - JUST SO TASTY
From justsotasty.com
5/5 (4)Total Time 1 hr 20 minsCategory DessertCalories 386 per serving
- Line an 8x8 inch square baking pan with parchment paper or aluminium foil, leaving an overhang on each side. If using aluminum foil, lightly grease with butter or non-stick cooking spray.
- In a medium bowl, toss together the sliced strawberries, sugar, cornstarch, and orange zest until the straberries are evenly coated.
STRAWBERRY CRUMBLE BARS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Strawberry Dessert RecipesCalories 208 per servingTotal Time 2 hrs
- Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment paper, leaving about 1 inch overhanging the long sides. Coat the parchment and short sides with cooking spray.
- To prepare filling: Combine strawberries, 1/3 cup sugar, cornstarch, lemon juice, 1 teaspoon vanilla and a pinch of salt in a medium saucepan. Cook over medium heat, stirring frequently, until the berries begin to break down and the mixture is thickened, about 10 minutes. Remove from heat.
- To prepare crust: Combine all-purpose flour, whole-wheat flour, sugar, baking powder and salt in a food processor; pulse until combined. Add butter; pulse until well incorporated. Lightly beat egg, oil, ice water, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Pulse, scraping down the sides if necessary, until it begins to clump together, 30 to 45 seconds (it will look crumbly). Measure out 1 cup for the topping. Press the remaining mixture into the prepared baking pan to form a bottom crust.
- Pour the strawberry mixture over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
STRAWBERRY CRUMB BARS - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (15)Calories 196 per servingCategory Bars, Dessert
- Preheat oven to 350F (175C) and lightly butter the sides and bottom of a 9x13 glass baking dish¹. Set aside.
- In a medium-sized, heavy-bottomed saucepan, combine 3 ½ cups strawberries (490g), sugar, cornstarch, lemon juice, and salt over medium-low heat.
- Stir frequently until strawberries release their juices (about 5 or so minutes), then increase heat to medium/medium-high and bring mixture to a boil, stirring constantly.
STRAWBERRY RHUBARB CRUMB BARS - A LATTE FOOD
From alattefood.com
Category DessertTotal Time 2 hrs 25 minsEstimated Reading Time 7 mins
- In the bowl of a standing mixer (or in a large bowl if you are using a pastry cutter or a fork), mix flour and salt together.
- In a bowl, mix flour and brown sugar together. Using a fork or a pastry cutter, work the butter into the mixture, a little at a time until the mixture resebles coarse crumbs.
- On a floured surface, roll out your dough into a large rectangle, slightly longer and wider than your sheet pan. Transfer dough to your sheet pan (I like to transfer the dough by loosely wrapping it around my rolling pin and then unrolling it over the sheet pan).
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- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
- Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
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From flavormosaic.com
Ratings 106Calories 207 per servingCategory Dessert, Strawberries
- Place parchment paper on the bottom of the 8x8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
- Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT: Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly. You can also pulse in a food processor to until you get pea sized crumbs.
STRAWBERRY CRUMBLE CHEESECAKE BARS RECIPE BY TASTY
From tasty.co
100% (1)Calories 357 per servingServings 12
- For the crust: Preheat the oven to 350°F. Line an 8×8-inch square pan with foil or parchment paper.
- Press dough into the bottom of the prepared pan. Bake for about 15 minutes or until the edges begin to turn lightly golden brown. Then, allow to cool for 5-10 minutes before continuing.
STRAWBERRY CRUMB BARS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
5/5 (2)Category Breakfast, Brunch, DessertCuisine AmericanTotal Time 1 hr 15 mins
- Preheat oven to 375° and right before adding crumb mixture, spray a 9 x 13 baking dish with a non stick spray.
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From elavegan.com
5/5 (20)Calories 273 per servingCategory Breakfast, Dessert
- I recommend using a kitchen scale for this recipe and measuring the ingredients in grams. The recipe has a video for visual instructions.Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius).
- Put the ingredients for the strawberry filling in a saucepan, bring to a boil, let it simmer for 5-10 minutes, and stir occasionally.
- Press 2/3 of the dough evenly into a greased or lined baking dish. My pan measures 7 x 11 inches (18 x 28 cm).
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From realfoodwithjessica.com
Estimated Reading Time 3 mins
- In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
- While the base is cooking, make the filling. In a sauce pan combine the strawberries, maple syrup, salt, and tapioca flour. Cook over medium heat until thick, about 5 minutes. Remove from the pan, pour into a bowl and place in the fridge until needed.
- Once the base is cooked let cool 5 minutes. While that is cooling add chopped almonds to the remaining dough.
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From pastryandbeyond.com
5/5 (35)Total Time 1 hr 15 minsCategory BarsCalories 200 per serving
- Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Chop the strawberries into small pieces. If the strawberries seem very juicy, put them on the paper towel to let them dry so if there is any excess liquid, it will be removed. Keep the strawberries aside.
- Place the flour and sugar in a big mixing bowl. Add in the cold butter pieces and cover with flour mixture. Rub them with your fingertips until the mixture looks like breadcrumbs.
- Toss the chopped strawberries with sugar and cornstarch. (If there is excess juice left in the bowl don't use it while covering the crust.)
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- In a small bowl, toss together the strawberries, granulated sugar, cornstarch, and lemon juice. Transfer to a medium sized sauce pan.
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From sallysbakingaddiction.com
4.4/5 (17)Total Time 3 hrsCategory Desserts
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
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- Cut in the butter using a pastry blender until the mixture has created pea sized pieces of crumbly dough.
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5/5 (4)Estimated Reading Time 5 minsServings 9
- Preheat the oven to 160C/325F and spray an 8x8 inch square pan with cooking spray. Cut two strips of grease proof paper and place them across the pan each way. Make sure there's enough overhang on each strip to lift the bars out.
- Place the butter and sugar into a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy. This will take around 2 minutes.
- Add in the vanilla, salt and flour and mix on medium speed until the dough comes together into larger lumps. Some smaller and some larger lumps are fine. You'll need to mix the dough for a good minute or two. It will first become crumbs, then as you continue to mix it will come together.
- Place 3/4 of the dough mixture into your preprared pan and press into an even layer in your pan. I spray the base of a measuring cup and use the base to press the dough into the pan.
LEMON STRAWBERRY CRUMB BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4/5 (14)Estimated Reading Time 7 minsCategory DessertTotal Time 3 hrs 10 mins
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, baking powder, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, egg yolk, brown sugar, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside.
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Reviews 5Category 10 Ingredients or LessServings 9Estimated Reading Time 3 mins
- To a large mixing bowl add all the ingredients for the crust/crumble and stir with wooden spoon or hands till well combined.
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