Line a 9 inch square baking pan with parchment paper and preheat your oven to 350 degrees. Meanwhile, prepare your crumb crust and topping. Place plastic wrap directly on the surface of the filling and refrigerate until completely cool, about one hour. Remove saucepan from heat, and pour into a heat proof bowl. Reduce heat to a simmer and allow the berries to cook down until tender and thickened – this should take about 10 minutes. In a medium sauce pan over medium-high heat, bring strawberries, sugar, lemon juice and cornstarch to a boil. Plus you can swap in your favourite berries as they come into season and werk this easy recipe all summer long! Do it up with blueberries, or blackberries, or raspberries, or why not try peaches, or apricots or cherries? Play around with all the different combinations because the summer fruit possibilities are endless with this recipe.Ĥ cups fresh Strawberries (or blueberries, raspberries, blackberries… etc) It only has two components – both of which need only one bowl, a spoon and your own two hands to come together. Okay… maybe a little more preface for these bad boys… All I’m saying is, these are a necessary addition to your life this week. I of course had to grab a pint and head home immediately to bake something with them… and that’s when these happened… I for one am all kinds of stoked! I spotted the first batch of fresh local strawberries at the farmers market this week, and I nearly fainted from pure excitement. Bake for 35-45 minutes until topping is golden brown.Two words Berry Season… Are we stoked, or are we stooooked?.Pour the strawberry filling over the crust, then sprinkle the strawberries with the crumb topping.Pour in 2/3rds of the crumb mixture and press into the bottom using a spoon or your hands.Grease 8×8″ baking dish with butter or line with parchment paper.In another large bowl combine strawberries with the remaining sugar and cornstarch.Add egg and cold butter cubes. Process until fine crumbs form.In a food processor, combine flour, salt, baking powder, and 1/2 cup sugar.Cube cold butter into tablespoon sizes.Cornstarch: Cornstarch is a great thickener for fruity crumble bar fillings.Baking powder: The baking powder helps the crust and topping to puff and brown.Salt: Add salt to balance the sweetness.Egg: The egg softens the dough and enriches the flavor.Cold butter: The butter makes the crust and topping flaky and crisp.Strawberries: Crumble bars are a super-easy way to enjoy red summer berries. You can use strawberries or mixed berries.Sugar: You can use white granulated sugar or brown sugar instead or a mix of both.Flour: Plain all-purpose flour works best for these crumble bars.What You Need To Make Strawberry Crumble Bars Strawberry crumble bars are the first on my baking list when strawberries are in season. Assemble the crumb bar and pop it in the oven to bake. They are so versatile and you can use any fruit you want. All you have to do is to prepare a simple dough and fruity filling. A great Spring/Summer dessert!įruit crumble bars are my spring/summer favorite baked treats. Full of strawberry flavor: These crumble bars are full of strawberry flavor and deliciousness.Great leftovers: You can store these strawberry crumble bars in an airtight container at room temperature for 2-3 days or in the refrigerator for 3-4 days.The crumble topping and crust are made in one bowl, at once. Quick and easy: This strawberry crumble bars recipe is quick and easy to put together.This strawberry crumble bars, feature a soft crust, a sweet strawberry filling, and a buttery crumble topping. If you want to make an easy dessert without much effort for a party and win the hearts of your guests, a strawberry crumble bar is a great option for you.
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