Strawberry Crumble Bars

• Preheat oven to 375°.
• 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.

Filling

• To prepare the filling: Combine strawberries, ⅓ 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.

Crust

• 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.