These strawberry crumb bars are so-so-so delicious and extra easy! You don’t need any special skills or equipment to make these, except delicious ripe and flavorful strawberries.
I love all kinds of recipes. Long and complicated recipes usually don’t scare me but sometimes it feels like all you need is a delicious homemade piece of dessert that could be ready in no time without the fuzz and especially without spending long hours in the kitchen. Something simple to whip up in no time, a recipe that feels like a rest, instead of work. This recipe is one of those, that I call cozy and family friendly. Imagine the smell of just baked crisp buttery dough and strawberries. Family gathers around the pan and the whole thing is gone before you know it.
Ingredients for the crust:
160 grams (5,6 oz) brown sugar
300 grams (10,5 oz) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
A pinch of salt
170 grams (6 oz) butter, melted, cooled to room temperature
Ingredients for the filling:
400 grams (14 oz) fresh strawberries, chopped into small pieces
30 grams (1 oz) sugar
275 grams (10 oz) sour cream
90 grams (3 oz) sugar
2 tablespoons all purpose flour
2 medium eggs
1/2 teaspoon vanilla extract
For the crust:
Grease a 15/25cm (6″/10″) rectangular baking pan and line with parchment paper. Set aside.
Preheat your oven to 170C fan-forced (340 F fan-forced).
In a medium size bowl, stir together flour, brown sugar, soda, baking powder and salt. Add melted butter and mix to combine.
Add 2/3 of the mixture to the pan and press down to the bottom until flat and even. Save the rest of the crust mixture for the top.
For the filling:
In a small saucepan heat the strawberries and sugar over medium heat. Cook, stirring gently until sugar dissolves and strawberries release their juices (about 5 minutes). Set aside to cool off for a bit.
In the meantime, in another bowl, combine all the rest ingredients and mix well.
Pour the sour cream mixture over the crust, then distribute the strawberries over the sour cream.
Sprinkle the rest of the dough over the strawberry/sour cream mixture, using your fingers.
Bake for about 35 minutes or until the top is crisp and golden brown.