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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: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour for the crust and topping
  • 1/2 cup granulated sugar for the crust, filling, and topping
  • 1 cup unsalted butter cold, cut into cubes
  • 2 cups fresh strawberries hulled and sliced
  • 1 tablespoon lemon zest from about 1 lemon
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons cornstarch to thicken the filling

Equipment

  • Mixing Bowls
  • 9x13 inch baking pan
  • Pastry cutter or fingertips for mixing
  • Rolling Pin
  • Lemon zester
  • Silicone spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Line the baking pan with parchment paper for easy removal.
  2. Combine 1 1/2 cups of flour, 1/2 cup of sugar, and cold cubed butter in a mixing bowl. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits.
    1 1/2 cups all-purpose flour
  3. Press two-thirds of the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 15 minutes until lightly golden.
    1 1/2 cups all-purpose flour
  4. In a mixing bowl, combine sliced strawberries, lemon zest, lemon juice, 2 tablespoons of sugar, and cornstarch. Mix until well coated and thickened slightly.
    1 1/2 cups all-purpose flour
  5. Pour the strawberry lemon filling evenly over the baked crust. Spread with a spatula to create an even layer.
    1 1/2 cups all-purpose flour
  6. Sprinkle the remaining crumb mixture evenly over the filling. Bake for an additional 30 minutes, until the topping is golden brown and the filling is bubbling around the edges.
    1 1/2 cups all-purpose flour
  7. Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.