Strawberry Crumble Bars

Strawberry season seems to never end. To be honest I would say that I wanted to make some flourless treats with strawberries, but few days ago I made amazingly crumbly cookies and I decided to mix these two parts. I made crumbly bars with strawberry filling. And yes, it’s absolutely not healthy, but damn they’re so good. I will increase my everyday morning jog, but I won’t give up on these crumble bars!

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I always liked strawberries since those days when I was little and my parents pickled so many boxes that it was simply impossible to eat it all those berries.
But it was always interesting for me how berries change their taste after cooking. Sometimes it’s really good! And this time I’ve hit the bull’s eye.
These bars taste very similar to berry crumbles. I used 1:1 flour-butter and got very crumbly bars. That’s why you should wait 15-20 minutes after taking baking tray from oven to chill your bars. They will be a little more crumbly, you can add scoop of ice cream or pour some custard on bars. Anyway you might to come up yourself how to eat them. Maybe with caramel sauce or lemon juice, who knows!

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Strawberry Crumble Bars

(20x20 cm baking sheet)

CRUMBLE:
3 cups self-raising flour
3 egg yolks
290 g salted butter (room temperature)
1/2 cup granulated sugar

FILLING:
400-600 g strawberries
2-3 tbs lemon juice

Mix the flour and sugar in the big bowl. Whip eggs with soft butter less than one minute until smooth. Combine with dry ingredients and mix. Divide the dough into two pieces, cover with cling film and place into fridge for 30 minutes-1 hour.
Wash strawberries and cut them into pieces. Sprinkle with lemon juice.
Place your baking sheet with parchment.
Take one part of dough from the fridge and grate it onto baking sheet. You can just roll out piece of dough, but in first case it will be more crumbly! Press dough bits with hand gently. Top with strawberries. Grate the other part of dough on the top of the strawberries. Don’t press!
Heat the oven at 160 degrees C. Bake the bars for 30-40 minutes until crust is brown.
Take bars from the oven. Cool in the baking sheet for 15-20 minutes and cut into squares.

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