My neighbor has been very generous in sharing his strawberry crop this year so we have found ourselves with an abundance of strawberries to use. When you have that many strawberries you can’t just eat them all, you have to find creative ways to use them before they go bad. These strawberries are small, but so delicious!
I used the same recipe from these blueberry crumb bars, which are a favorite in my house, to create a strawberry variation. The only difference in the recipe is replacing the blueberries with strawberries. The strawberry crumb bars are just as good as the blueberry ones and they are disappearing quickly. I hope you enjoy this variation! I think my next ones will be a mixed berry 🙂
Summer means fresh, locally grown blueberries! There is nothing like going to the local farm stand and picking up some fresh blueberries. One of these years I am determined to make it out there to do my own blueberry picking.
This dessert is both easy and delicious. My husband usually opposes any kind of fruit in dessert, but he loved these blueberry crumb bars. They also look great so it is the perfect dessert to bring to a summer BBQ. Paired with a scoop of vanilla ice cream, I don’t think you can beat it. This can easily be replicated with other summer fruits. I will definitely be making this again and possibly switching the fruit up or trying it with mixed berries 🙂
Adapted from AllRecipes.com via Brown Eyed Baker.
For the Crumb:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes
- 1 egg
For the Blueberry Filling:
- 4 cups fresh blueberries
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- Juice of one lemon
Preheat oven to 375 degrees F. Line a 9×13-inch baking pan with parchment paper (If you don’t have parchment paper on hand, lightly grease the pan)
For the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Mix in the butter using a fork or your hands. I found using your hands is easier. Then add the egg and mix together. The dough should be crumbly. Press half of dough into the prepared pan.
For the Blueberry Filling: In a separate bowl, whisk together the sugar, cornstarch and lemon juice. Gently mix in the blueberries and coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice over the filling.
Crumble the remaining dough evenly over the blueberry layer.
Bake for 40 to 45 minutes, or until the top is light golden brown. Cool completely before cutting into squares.