Roasted Strawberry Crumble Bars

 Roasted Strawberry Crumble Bars made with a buttery crust filled with roasted summer strawberries then topped with a crumble.

Good morning friends, today I am sharing one of my favorite recipes, roasted strawberry crumble bars. This is one of my “go to recipes” because it is easy and delicious. The crust and the crumble are made from the same dough and the filling can be whatever flavor that you like, fresh berries, frozen fruit, jam, jelly or a combination.

If you find yourself with a plethora of strawberries why not make Fresh Strawberry Cake or Strawberries and Cream Filled Butter Cake?

Why You’ll Love Roasted Strawberry  Crumble Bars

• They are easy to make, the browned butter crust is the same as the crumble.
• Showcase summer berries.
• The perfect snack, dessert, or even for breakfast.
• Can be made ahead and frozen.
• Easy to make, transport and serve at your summer parties and barbecues.
• A great addition to your holiday baking list.

 What you need to make Roasted Strawberry Crumb Bars

Crust and Streusel Ingredients

• 1 cup plus 5 tablespoons unsalted butter
• 1 cup granulated sugar, divided
• 3/4 teaspoon salt
• 2 large egg yolks
• 3 cups plus 3 tablespoons all-purpose flour

Roasted Strawberry Filling Ingredients

• 1.5 lb. strawberries, washed, stems removed and slices
• 1/4 cup sugar
• 1 Tablespoon vanilla bean paste
• 1 cinnamon stick
• pinch of kosher salt
• 1/4 cup strawberry preserves(optional)

How to Make Strawberry Bars

• Line a 13×9-inch metal baking pan with parchment paper, leaving an overhang so you can lift the bars out after baking. Spray the pan and parchment paper with nonstick cooking spray. Set aside
• Add the butter to a medium saucepan set over medium-low heat.
• Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the butter turns brown and smells nutty . Be patient and it watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.

• Preheat the oven to 350F degrees.
• Rinse, hull and slice the strawberries. Add the strawberries to a baking dish. Sprinkle with the sugar, add the vanilla bean paste and mix until combines.
• Add the cinnamon stick. Then bake the strawberries for 20 minutes, stirring once. Remove from oven, discard the cinnamon stick.
• At this point I like to add the strawberry preserves and mix well. IF you do not have strawberry preserves or do not want to add then skip it.
• Spread the strawberry mixture in an even layer over the hot crust. Sprinkle the streusel over the top. Increase the oven temperature to 350 F. Bake the bars on a rack placed in the top of the oven for about 25 minutes, or until the streusel is golden.
• Transfer the pan to a wire rack and cool for at least 1 hour. Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares or diamonds before serving.

  

  Can you believe how easy these strawberry crumb bars are to make? My favorite part of these bars are the nutty buttery crust that you get from browning the butter. Browned butter elevates everything!

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  Roasted Strawberry Crumble Bars

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   Roasted Strawberry Crumble Bars made with a buttery crust filled with roasted summer strawberries then topped with a crumble.

  • Total Time: 0 hours
  • Yield: 12-16 bars 1x

  Ingredients

  Scale 1x2x3x

  Crust and Streusel Ingredients

  1 cup plus 5 tablespoons unsalted butter
  

  1 cup sugar, divided
  

  3/4 teaspoon salt
  

  2 large egg yolks
  

  3 cups plus 3 tablespoons all-purpose flour
  

  Roasted Strawberry Filling Ingredients

  1.5 lb. strawberries, washed, stems removed and slices
  

  1/4 cup sugar
  

  1 Tablespoon vanilla bean paste
  

  1 cinnamon stick
  

  pinch of kosher salt
  

  1/4 cup strawberry preserves(optional)

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  Instructions

  Directions

  Line a 13×9-inch metal baking pan with parchment paper, leaving an overhang so you can lift the bars out after baking. Spray the pan and parchment paper with nonstick cooking spray. Set aside

  Add the butter to a medium saucepan set over medium-low heat.

  Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the butter turns brown and smells nutty . Be patient and it watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.

  Crust

  In a medium bowl, whisk together the butter, 3/4 cup of the sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff.

  Transfer about 2 cups or the mixture to the prepared pan and press into an even layer in the bottom of the pan. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.

  Meanwhile, preheat oven to 325 F.

  Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.

  Streusel

  Combine the remaining 1/4 cup of sugar with the reserved dough. Use your fingers to mix until crumbly.

  Roasted Strawberry Filling Directions

  Preheat the oven to 350F degrees.

  Rinse, hull and slice the strawberries. Add the strawberries to a baking dish. Sprinkle with the sugar, add the vanilla bean paste and mix until combines.

  Add the cinnamon stick. Then bake the strawberries for 20 minutes, stirring once. Remove from oven, discard the cinnamon stick.

  At this point I like to add the strawberry preserves and mix well. If you do not have strawberry preserves or do not want to add then skip it.

  Spread the strawberry mixture in an even layer over the hot crust. Sprinkle the streusel over the top. Increase the oven temperature to 350 F. Bake the bars on a rack placed in the top of the oven for about 25 minutes, or until the streusel is golden.

  Transfer the pan to a wire rack and cool for at least 1 hour. Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares or diamonds before serving. Store for up to a week in an airtight container at room temperature.

  • Author: Elizabeth
  • Prep Time: 30
  • Cook Time: 40-45
  • Category: Dessert
  • Method: Baked

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