Welcome spring with these sweet and buttery Strawberry Crumble Bars!
The unseasonably warm weather we’ve had here in Minnesota the past couple of weeks has me thinking about all of the spring produce that I can’t wait to cook with. Radishes, asparagus, artichokes, rhubarb, peas, lemons, and strawberries. Oh the possibilities!
The one problem? I live in Minnesota. Usually this isn’t a problem. I love living in Minnesota! It’s a great place to live. But as far as produce, we have months before those veggies are going to be popping up in our gardens.
While strawberries aren’t quite in their peak, I couldn’t help but pick up a big carton of them at the grocery store. I had big plans for these strawberries – Strawberry Crumble Bars.
Let’s just start by pointing out the obvious downfall of this recipe, which is that it involves three different components. Meaning three different bowls that we have to dirty and three sets of steps we have to follow.
I know, it’s annoying. But for one, technically you can use the bowl that you mixed up the crust in for the crumble as well. It’s practically the same ingredients, just different proportions. No harm done and one less bowl to clean.
Can I just say these strawberry crumble bars are 100% worth the extra steps? The crust and crumble topping are both so buttery and delicious and the strawberry filling is bursting with fresh strawberry flavor!
They’re the kind of bars that are really perfect any time of day. With your morning coffee. After lunch for a sweet treat. For your mid-afternoon snack. Or with ice cream as a late night dessert. These bars will fit the bill for all of those scenarios. Believe me, I’ve tested them all out.
These look really good! I was wondering if you’ve ever tried it with frozen strawberries? Of course I would thaw first. Thoughts?
I haven’t tried it with frozen strawberries, but I think they could potentially work. I would thaw them completely first and drain off any excess liquid, so the strawberry part does not make it soggy. Good luck!