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Ohhh butter, why are you so good? These strawberry crumble bars aren’t exactly diet food, but they’re buttery, flaky, and totally irresistible. Everything in moderation, right? Some readers might wonder if strawberries are out of season, but here in California they’re available year-round. Strawberries are my favorite fruit, and I’m grateful to be able to buy them locally most of the year. These bars are perfect for dessert, and I’ll admit I sometimes eat them for breakfast — yes, I’m one of those people who might have ice cream for breakfast too.
Have you noticed the new look of MSFK? I can’t believe it’s almost been a year since I started blogging — it doesn’t feel that long. My husband kindly designed my new header for me as a gift!
This weekend has been relaxing so far. Yesterday was beautiful in the city, so I went for a five-mile run to my favorite viewpoint in San Francisco. There were so many sailboats out — wouldn’t it be fun to go sailing for a day? I was thrilled to finish the run in decent time since I hadn’t run five miles in about a year; I’ve been training at four miles max up until now. The half-marathon is just 12 weeks away!
What did you do this weekend?
- Crust
- 6 tbsp unsalted butter, chilled
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 tsp salt
- Filling
- 3 1/2 cups chopped organic strawberries
- 1/3 cup white sugar
- 2 tbsp cornstarch
- 1 lemon
- Topping
- 1/3 cup all-purpose flour
- 2/3 cup quick oats
- 1/4 cup sliced almonds
- 1/2 cup brown sugar
- 6 tbsp butter, chilled
- Preheat oven to 350°F (175°C).
- Combine the crust ingredients using a pastry blender or food processor until the mixture is crumbly.
- Press the crust mixture into an 8×8-inch baking dish lined with parchment paper.
- Bake the crust for about 15 minutes, until it is slightly browned. Remove and set aside.
- In a bowl, combine the chopped strawberries, white sugar, and about 3 tablespoons of fresh lemon juice.
- Zest the lemon over the strawberry mixture for additional brightness.
- Stir in the cornstarch until the filling is well blended, then set aside.
- For the topping, combine the flour, oats, sliced almonds, brown sugar, and chilled butter and blend with a pastry blender or food processor until crumbly.
- Spread the strawberry mixture evenly over the pre-baked crust, then sprinkle the crumb topping and sliced almonds over the berries.
- Bake for about 40 minutes, or until the top is a golden brown.
- Allow the bars to cool for 30 minutes before cutting into 12 squares.
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