Dessert: United States – Strawberry Crumb Bars with Lemon Glaze

Serving Size: 12

Approximate Time

Prep 25 min

Cook 40 min

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

Crust and Crumble:
2 1 / 4 cups (280 g) all-purpose flour
1 / 2 cup (100 g) granulated sugar
1 / 2 cup (105 g) light brown sugar, packed
1 tsp baking powder
1 / 2 tsp fine salt
1 cup (226 g) cold unsalted butter, cubed
1 large egg
1 tsp vanilla extract
1 tsp finely grated lemon zest (optional)
Strawberry Filling:
4 cups (about 1 lb / 450 g) fresh strawberries, hulled and chopped
1 / 3 cup (65 g) granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
Pinch of salt
Lemon Glaze (optional):
3 / 4 cup (90 g) powdered sugar
1 to 2 tbsp fresh lemon juice
1 tsp milk or water, as needed for consistency

Instructions

Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
Make the crust and crumble: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter. Add the egg, vanilla, and lemon zest; toss until evenly moistened and the mixture starts to clump.
Press about two-thirds of the crumb mixture firmly and evenly into the prepared pan to form the crust. Refrigerate the remaining crumb mixture while you prepare the filling.
Make the filling: In a medium bowl, toss the chopped strawberries with sugar, cornstarch, lemon juice, and a pinch of salt until evenly coated.
Assemble: Spread the strawberry mixture (and any juices) evenly over the crust. Sprinkle the remaining chilled crumble evenly over the top, leaving some berries peeking through.
Bake for 35 to 40 minutes, or until the topping is golden and the filling is bubbling around the edges.
Cool the pan on a wire rack until completely cool, about 2 hours. Use the parchment overhang to lift the slab out of the pan.
For the optional glaze: Whisk powdered sugar with 1 tablespoon lemon juice, adding more lemon juice or a splash of milk/water until thick but pourable. Drizzle over the cooled bars and let set for 10 minutes.
Slice into 12 to 16 bars. Store covered at room temperature for up to 2 days or refrigerate up to 4 days.