I’m not sure why I made these Strawberry Crumble Bars. Maybe because the Whole30 makes me feel unnaturally attracted to all things sweet precisely because I can’t eat them. Maybe because school is ending for my kids this week and I am oozing pride and sappy sentimentality (preschool graduation this week! happy dance + sad dance in equal parts) and I want to greet my little ones with sweet treats and see them grin. And largely just because. Because there were juicy, sweet, ripe strawberries and then the Strawberry Crumble Bars just happened.
I’ve been talking my kids into eating Salad Pizza with me. Last night I made a healthy round of sweet potato nachos for dinner and no one complained. They have been eating all of the sugar snap peas I put in their lunch boxes. So, Strawberry Crumble Bars. It makes sense, right?
These are so sweet. Like, really sweet. But they taste like fresh strawberries and the hint of lemon is perfect. The crust is sweet, but also crumbly and buttery and crisp in every bite. Not so much healthy, but good in the way you’d really expect a strawberry crumble bar dessert to be. Get yourself some strawberries and go for it.
- 1 cup sugar
- 3 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold butter, cut into pieces
- 1 egg
- zest and juice of 1 lemon
- 4 cups fresh strawberries, hulled and sliced
- ½ cup sugar
- 4 teaspoons tapioca starch
- Preheat oven to 375 degrees Fahrenheit. Line a 9x13 baking pan with parchment paper.
- In a food processor, combine the flour, sugar, baking powder and salt. Process once or twice until blended. Add the butter to the flour mixture and process until the mixture is crumbly and no chunks of butter remain. Pour the mixture into a large bowl. Stir in the egg until mixture can hold together in crumbly chunks. Press half of the dough into the bottom of the prepared pan.
- In a separate bowl, combine the strawberries, lemon juice and zest, ½ cup sugar and tapioca starch. Pour the mixture evenly over the crust in the bottom of the pan, then crumble the remaining dough over the top.
- Bake for 45 minutes or until lightly golden brown. Cool completely before cutting.