Thursday, June 7, 2012

Strawberry Crumb Bars

By Cori of Peace, Baby! Batiks

Our strawberry patch produced mightily this year, and I have the berries for at least three batches of jam in my freezer. We still had plenty to eat, though, which was good because my son decided this summer that he liked fresh berries again.

Some of the berries went into a batch of these delicious strawberry bars. The only deviation I made from the recipe was to add a few frozen raspberries to make a full quart of berries. It made plenty to share!


Strawberry Crumb Bars
From “Smells Like Home

1½ c sugar, divided
1 t baking powder
3 c flour
¼ t salt
Zest of 1 lemon
2 sticks (½ lb) cold unsalted butter, cut into pieces
1 large egg
4 c fresh strawberries, hulled and quartered
4 t cornstarch
Juice of 1 lemon

Preheat the oven to 375° F.  Grease a 13×9-inch pan and set aside.

In a medium bowl, combine 1 cup of the sugar, 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) until the largest chunks are about pea-sized. 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 until combined.

Spread the berry mixture evenly over the bottom crust. Crumble the remaining dough over the top of the berries. 

Bake 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.

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