I have been struggling so much to get blog posts out this summer! I make the recipes, take the pictures, then never get to writing the posts. What is my problem!? I have everything I need to get it done, but I lack all motivation. How late am I really?? Well I planned for this post to come out during strawberry season, which is for 3-4 weeks in June. It’s now 3 days from September. ??♀️ Better late than never, right?
This year for the first time, I went strawberry picking! We went to Lyman Orchards in Middlefield, CT where we got the perfect amount of fresh strawberries to make these crumb bars.
I will be honest. I was a bit disappointed in how small the berries were at first, but once I started making this recipe, I realized that since they’re so small, I don’t have as much chopping to do! Which is perfect for me because I’m super lazy.
Since this is a summer recipe and it’s technically still summer, make sure to make these bars ASAP. And feel free to swap the fruit out for something that in season!
These bars are delicious warm from the oven, but they also make an AMAZING ice cream! Stay tuned for my Strawberry Crumb Bar No-Churn Ice Cream recipe.
- 5 cups fresh strawberries, diced
- 2 oranges, zest from two and juice from 1
- 1/2 cup granulated sugar
- 1 tablespoon corn starch
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 2 1/2 cups white flour
- 1 cup rolled oats
- 1/4 teaspoon salt
- 1 cup butter, chilled and cut into cubes
- 1 egg
- 1/2 teaspoon vanilla extract
- Preheat the oven to 375 degrees F. Butter a 9 x 13 baking pan. Set aside.
- In a large bowl, combine the diced strawberries with the zest of two oranges, the juice of one orange (about 3 tablespoons), the sugar, and the corn starch. Set aside.
- To make the crusts, combine to sugars, baking powder, flour, oats, and salt together by mixing with a whisk.
- Beat the egg in a small bowl and add the vanilla.
- Add the cold, cubed butter and the egg mixture into the flour mixture. Use a fork, pastry cutter, or your clean hands to mix everything together until it resembles coarse crumbs.
- Take half of the mixture and press into the bottom of the prepared baking pan.
- Add the strawberry mixture on top of the crust, then sprinkle the remaining crust mixture over the berries.
- Bake in the preheated oven for 45-50 minutes until the top is golden brown.
- Let the bars cool for at least 20 minutes before cutting them into squares.
- Store the cooled bars in an airtight container in the fridge. Rewarm in the microwave if desired.
