Strawberry Crumble Bars

After you haul all your fruit home from the orchard or farm, bake a batch of these bars. Change up the fruit with the seasons—peaches come summertime or apples in the fall.

Strawberry Crumble Bars
Photo: Tara Donne
Active Time:
30 mins
Total Time:
2 hrs
Nutrition Profile:



  • 1 ½ pounds strawberries, hulled and quartered

  • cup granulated sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract


  • 1 ½ cups all-purpose flour

  • 1 cup white whole-wheat flour

  • ¾ cup granulated sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 6 tablespoons cold unsalted butter, cubed

  • 1 large egg, lightly beaten

  • 2 tablespoons canola oil

  • 2 tablespoons ice water

  • ½ teaspoon vanilla extract

  • ¼ teaspoon almond extract


  1. Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment paper, leaving about 1 inch overhanging the long sides. Coat the parchment and short sides with cooking spray.

  2. To prepare filling: Combine strawberries, 1/3 cup sugar, cornstarch, lemon juice, 1 teaspoon vanilla and a pinch of salt in a medium saucepan. Cook over medium heat, stirring frequently, until the berries begin to break down and the mixture is thickened, about 10 minutes. Remove from heat.

  3. To prepare crust: Combine all-purpose flour, whole-wheat flour, sugar, baking powder and salt in a food processor; pulse until combined. Add butter; pulse until well incorporated. Lightly beat egg, oil, ice water, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Pulse, scraping down the sides if necessary, until it begins to clump together, 30 to 45 seconds (it will look crumbly). Measure out 1 cup for the topping. Press the remaining mixture into the prepared baking pan to form a bottom crust.

  4. Pour the strawberry mixture over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.

  5. Bake until the top is lightly browned, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Use the parchment to lift out the bars and transfer to a cutting board. Cut into 15 pieces. Let cool completely before serving, about 25 minutes more.

To make ahead

Refrigerate for up to 3 days or freeze for up to 4 months.


Parchment paper

Nutrition Facts (per serving)

208 Calories
7g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 208
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Total Sugars 17g
Protein 3g 6%
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Vitamin A 165IU 3%
Sodium 93mg 4%
Potassium 97mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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