5 from 1 vote
Strawberry Lemon Cupcakes
Strawberry Crumble Bars
Course: Dessert
Author: Allison Miller
  • 2 c. flour
  • 1 c. sugar
  • 1 c. cold butter plus 2 Tbsp cut into small pieces.
  • 1/2 tsp. salt
  • 1/2 c. Quick Oats
  • 1/4 c. brown sugar
  • 1 c. strawberries hulled and diced
  • 1/2 c. strawberry jam or jelly
  • 1/2 tsp. lemon juice
  • 1 c. powdered sugar
  • 1 c. white chocolate chips
  • 3 Tbsp heavy cream
  1. Preheat the oven to 375°. Grease a 9x13 pan with nonstick cooking spray.
  2. Combine flour sugar, and salt in an electric mixer. Turn the mixer on low and add 1 cup cold butter one piece at a time. Continue to mix until everything is well combined.
  3. Set aside 1 cup of this mixture. Press the rest of it evenly into the bottom of the greased pan. Bake for 12 minutes, or until edges are slightly browned.
  4. While the bottom layer is baking, add brown sugar and Quick Oats to the remaining mixture in the mixer. Add the remaining 2 Tbsp butter and mix until the mixture turns clumpy. You can also do this part with your hands.
  5. Combine strawberries, jam or jelly, and lemon juice in a small bowl. Use a fork to combine everything a mash up the strawberries, leaving some chunks, if desired.
  6. Remove cookie crust from the oven and spread strawberry mixture evenly over top. Sprinkle crumble mixture over top. Bake 20 more minutes. Allow bars to cool before cutting.
  7. Prepare glaze by placing white chocolate chips and heavy cream in a microwave save bowl. Microwave for 30 seconds, stir, 30 more seconds, then stir again until creamy. Heat for longer if chocolate is still chunky. Add powdered sugar and mix well.
  8. Place mixture in a small ziplock baggy and cut a small piece off one of the corners. Swirl on the glaze over each bar. Enjoy!