Strawberry Streusel Bars
Satisfy your sweet tooth and celebrate strawberry season with this easy bar recipe with a streusel almond topping.
Servings: 16 bars
Equipment
- 9 x 9 pan
- food processor or pastry blender
Ingredients
- 1¾ cups all-purpose flour divided
- 1 cup oats quick-cooking or old fashioned
- 1 cup firmly packed light brown sugar divided
- 1¼ teaspoons kosher salt divided
- 1½ teaspoons ground cinnamon divided
- ¾ cup cold unsalted butter cubed
- 3 cups fresh strawberries hulled and chopped (about 2 pints)
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°.
- Spray a 9×9-inch pan with nonstick spray and line with parchment paper, letting excess extend over sides.
- In bowl of food processor fitted with blade, add 1 ½ cups flour, oats, ¾ cup brown sugar, 1 teaspoon salt, and 1 teaspoon cinnamon.
- Pulse 4 – 5 times to mix dry ingredients together.
- Add cubed cold butter to processor; pulse together until pea-size pieces form and mixture is crumbly. (If you do not have a food processor, mix dry ingredients together and use a pastry blender to cut butter into dry ingredients.)
- Reserve 1 cup crumb mixture and store in freezer until ready to use.
- Press remaining crumb mixture into bottom of prepared pan.
- Bake until set, 10 to 12 minutes; let cool completely.
- In a medium bowl, stir together strawberries, remaining ¼ cup flour, remaining ¼ cup brown sugar, remaining ½ teaspoon cinnamon, and remaining ¼ teaspoon salt.
- Spread over cooled crust and top with reserved crumb mixture and almonds.
- Bake until mixture is bubbly around edges, 30 to 35 minutes.
- Let cool completely in pan on a wire rack. Cut into 16 bars.
Notes
- To make this recipe gluten-free, substitute King Arthur Gluten-Free Measure for Measure Flour for all-purpose flour.
- For easier cutting, chill bars before cutting into squares.
- You can make the crust and streusel topping a day in advance.