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Strawberry Lemon Crumble Bars

This dessert features a flaky, tender crust topped with a fruity mixture of sweet strawberries and bright lemon zest. It is finished with a crumbly buttery topping, resulting in a layered bar with a crisp, golden crust, juicy filling, and a crumbly topping that offers both texture and flavor contrasts.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour 1½ cups, for crust and topping: Forms the crumbly structure of the bars.
  • Granulated sugar ½ cup, divided between crust mixture and fruit filling: Adds balanced sweetness throughout the layers.
  • Unsalted butter ¾ cup, cold and cubed: Creates a rich crumb while keeping the base firm and sliceable.
  • Fresh strawberries 2 cups, hulled and sliced: Provide juicy sweet filling.
  • Lemon zest 1 tablespoon, from about 1 lemon: Adds bright citrus aroma.
  • Fresh lemon juice 2 tablespoons: Enhances tangy freshness.
  • Cornstarch 2–3 tablespoons: Helps thicken the fruit layer for clean bar slices.

Equipment

  • Mixing bowl
  • Pastry cutter or fork
  • Baking pan
  • Measuring cups and spoons
  • Knife

Method
 

  1. Preheat oven to 180°C (350°F) and line a baking pan with parchment.
  2. In a bowl, mix flour and sugar together.
  3. Add cold cubed butter and cut into the mixture until crumbly.
  4. Press half of this mixture firmly into the prepared pan to form crust.
  5. Bake the crust until the edges look lightly set and just begin to turn pale golden.
  6. In another bowl, combine sliced strawberries, lemon zest, lemon juice, and cornstarch.
  7. Spread the fruit filling evenly over the warm crust.
  8. Pat sliced strawberries lightly dry before mixing to prevent excess moisture in the filling.
  9. Sprinkle remaining crumb mixture over the filling.
  10. Return pan to oven and bake for 25–30 minutes until topping is golden.
  11. Remove from oven and allow the bars to cool for at least 2 hours before slicing to help the filling firm up properly.
  12. Slice into squares or rectangles for serving.

Notes

Use a sharp knife wiped clean between cuts to create neat bakery-style squares.