Strawberry Crumble Bars

These taste just like fresh, homemade jam in a dessert!


1 1/2 lbs. strawberries, hulled and quartered
1/3 cup granulated sugar
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons cold unsalted butter, cubed
1 large egg, lightly beaten
2 Tablespoons canola oil
2 Tablespoons ice water
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees. Coat a 9″ x 13″ baking pan with cooking spray. Line with parchment paper, leaving about 1″ overhanging the long sides. Coat the parchment and short sides with cooking spray. To prepare the filling: Combine strawberries, 1/3 cup sugar, cornstarch, lemon juice, 1 teaspoon vanilla, and a pinch of salt in a medium saucepan. Cook over medium heat, stirring frequently, until the berries begin to break down and the mixture is thickened, about 10 minutes. Remove from heat. To prepare the crust: Combine the flour, sugar, baking powder, and salt in a food processor; pulse until combined. Add butter; pulse until well incorporated. Lightly beat egg, oil, ice water, and vanilla in a small bowl. With the motor running, add the mixture to the food processor. Pulse, scraping down the sides if necessary, until it begins to clump together, 30-45 seconds (it will look crumbly). Measure out 1 cup for the topping. Press the remaining mixture into the prepared baking pan to form a bottom crust. Pour the strawberry mixture over the crust, spreading evenly. Sprinkle the reserved crust mixture on top. Bake until the top is lightly browned, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Use the parchment to lift out the bars and transfer to a cutting board. Cut into bars. Let cool completely before serving, about 25 minutes more. Refrigerate for up to 3 days.

Yield: 15 bars

Recipe adapted from Southern Living Magazine