These easy Strawberry Crumble Bars are a perfectly buttery type of cross between shortbread and crumble, filled with juicy fresh strawberries and paired with a butter, sugar and almond crumb top, which is baked until golden. Just the aroma that you get in the kitchen while it bakes is so divine, not to forget the utterly delicious dessert bars! Super easy to put together, minimal work with zero fuss 🙂
This is a really simple and quick dessert. If you have guests and are pressed for time, or if you need a quick sugar fix, or if you want a way of utilising leftover fruit in the refrigerator, this dish can rescue you! They taste absolutely delicious. They’re also really not fussy. Substitute store-bought jam if you don’t have fresh fruit on hand, you’ll still have stellar tasting bars! These bars adapt really well to multiple flavors. Strawberries, blueberries, raspberries, peaches – use any fleshy fruit that you like. You could also use lemon curd to make lemon bars, and orange marmalade to make orange bars. Nutella, if you’re a chocolate lover like me. The world is your oyster!
Read on for the recipe!
- Any fruit jam or preserve – 1/2 to 3/4 cup (if using a combination of jam and fresh fruit, use 3 tbsp jam and 3/4 cup fresh fruit)
- All purpose flour – 3 cups
- Butter – 200 gm
- Almonds – chopped, about 10 almonds
- Sugar – 1 cup
- Vanilla essence – 1 tsp
Making the fruit layer
- Melt 3 tbsp of jam on low flame while stirring. Add 1 tsp water to loosen it up.
- Chop up the fresh fruit into big chunks (I used strawberries).
- Add the strawberries to the jam and stir well.
- After simmering for about 5-7 minutes on medium flame, you can see that the strawberries have softened, but still hold their shape. Switch off the stove now.
Making the crust
- The butter needs to be cold so keep it in the refrigerator. Take 100 g butter , chop up the cold butter into small cubes and add to mixer grinder jar.
- Add 1/2 cup of sugar and 1/2 tsp vanilla essence.
- Add 1.5 cups of flour to the mixer.
- Run the mixer in short bursts until everything is incorporated. You should still see clumps of dough and butter.
Pat down this flour mixture firmly into a baking tray. This will form the bottom layer.
Preheat oven at 180 deg C for 10 minutes. Bake at 200 deg C for 15 minutes until edges are slightly golden.
Making the crumb topping
- For the remaining 1.5 cups of flour, 1/2 cup sugar, 1/2 tsp vanilla essence and 100 g of butter, repeat the same four steps as we did for the bottom layer.
- Add some of the chopped almonds to this flour mixture and mix with a spoon. This is your crumb topping. Set this aside.
Assembly & Baking
- Take the cooked crust and allow to just cool for 5 minutes, no need to cool completely.
- Drop spoonfuls of the strawberry mixture all over the crust.
- Spread this mixture evenly all over, using the spoon. Don’t go all the way to the edges, as they will bubble and overflow while baking, and stick to the sides.
- Distribute the crumb topping over the strawberry mixture evenly. It might seem like a lot, but use up all the crumb topping to cover the strawberry mixture.
- Add the remaining almonds evenly over the crumb topping.
- Bake for another 20 minutes at 200 deg C until crumb top is golden brown.
Allow to cool for an hour and then cut up into squares. Enjoy!
TIPS & TWEAKS
- Use any fruits you like in the fruit layer.
- You can add 1/2 cup of oats to the crumb topping for some more texture.
- This will keep well in the refrigerator for upto a week.
- If not using fresh fruit and using only 1/2 cup of jam, use about 2-3 tsp of water to loosen the jam while stirring over a medium flame.