Imagine biting into a heavenly dessert where buttery, crumbly oat crust meets juicy, vibrant strawberries, all crowned with a tangy Meyer lemon glaze that will make your mouth water instantly! These Strawberry Crumb Bars are not just a recipe; they're a culinary experience that transforms simple ingredients into a spectacular treat that looks like it came straight from a gourmet bakery. Perfect for summer gatherings, afternoon tea, or when you simply want to treat yourself to something extraordinary, these bars are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 cups sliced strawberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon Meyer lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the edges for easy removal.
- In a large mixing bowl, combine all-purpose flour, rolled oats, brown sugar, and salt. Mix thoroughly to distribute ingredients evenly.
- Add softened unsalted butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse, crumbly breadcrumbs.
- Press approximately two-thirds of the crumb mixture firmly into the prepared baking pan, creating an even base layer. Reserve the remaining crumb mixture for topping.
- In a separate bowl, gently toss sliced strawberries with cornstarch and granulated sugar until strawberries are evenly coated.
- Spread the strawberry mixture evenly over the crumb base, ensuring complete coverage.
- Sprinkle the remaining crumb mixture over the strawberry layer, creating a rustic, uneven topping.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the strawberry filling is bubbling.
- Remove from oven and let cool completely in the pan for about 1 hour.
- For the Meyer lemon glaze, whisk together powdered sugar and Meyer lemon juice until smooth and drizzling consistency is achieved.
- Once bars are completely cooled, lift out of the pan using parchment paper edges and place on a cutting board.
- Drizzle Meyer lemon glaze over the bars in a zigzag pattern. Allow glaze to set for 10-15 minutes.
- Cut into 12 even bars using a sharp knife. Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Use ripe, in-season strawberries for the most intense flavor and natural sweetness.
- Make sure your butter is truly softened (but not melted) to create the perfect crumbly texture.
- Don't skip the parchment paper - it makes removing and cutting the bars incredibly easy.
- Let the bars cool completely before adding the glaze to prevent it from becoming runny.
- For extra zest, add some lemon zest to your crumb mixture or glaze.
- If Meyer lemons aren't available, regular lemon juice works just fine.
- Store bars in the refrigerator to maintain their texture and prevent the strawberry filling from getting soggy.
- For a more decadent version, add a sprinkle of sliced almonds to the crumb topping.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
