Strawberry season is upon us! I ran to our local farmstand last weekend to buy flowers for my outdoor pots, and the sweet smell of freshly picked strawberries drew me in. It’s amazing the difference between homegrown strawberries and berries that you buy from the grocery store – they are so much sweeter, less tart, and the aroma is out of this world. Just another reason to buy local!
Besides eating the strawberries by the pound, I knew I just had to bake something with them. I chose a simple strawberry crumb bar, they come together in less than an hour and use ingredients that I always have on hand. They really showcase the sweetness of the fresh berries. We had these for dessert after a grilling out one night, and I’ve deemed them the perfect summer dessert!
*Feel free the switch up the strawberries with blueberries, blackberries, raspberries or even peaches!
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups flour
- 1 cup cold butter, cut into pieces
- 1 egg, beaten
- 4 cups fresh strawberries, hulled and chopped
- ½ cup sugar
- 4 teaspoons corn starch
- Preheat the oven to 375. Grease a 9x13 pan then line with parchment paper.
- In a medium bowl, whisk together sugar, baking powder, salt, and flour. Using a pastry blender or forks, cut in the butter into the flour mixture. Stir in the egg until a crumbly dough is formed. Press half of the dough evenly into the pan, then set aside.
- In a medium bowl, toss the strawberries, ½ cup of sugar and the corn starch, then spread across the top of the crust. Take the remaining dough, and crumble on top of the strawberry layer. Bake for 45-50 minutes, or until the dough is lightly browned. Cool completely before cutting and serving.
Source: The Baker Upstairs