Strawberry Streusel Bars
Strawberry Streusel Bars
Streusel bars with the season’s bounty at hand, are one of my favorite indulgences. This recipe is inspired after Ina Garten’s fruit bars that I still remember trying for the first-time years ago. If I ever have the great fortune of meeting her one day, I like to think she would be proud!
Yield: 12 bars
Preparation time: 20 minutes
Cook Time: 45 minutes
8 ounces (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon kosher salt
1, 8-ounce jar fresh strawberry jam, best quality as possible, or make your own
1/4 cup sliced almonds, untoasted
1 tablespoon granulated sugar
1. Preheat oven to 350ºF.
2. Line an 8-inch square baking dish with a parchment overhang and set to the side. – See kitchen note.
3. In the bowl of an electric mixer fitted with a paddle attachment, or alternatively in a large bowl with a handheld whisk, add butter and sugar. Mix on medium speed until just combined. Add vanilla and mix until just incorporated.
4. In a separate large bowl, whisk together flour and salt.
5. Add dry ingredients to wet and mix on low until just incorporated and the flour has absorbed. Note: texture will be crumbly.
6. Transfer 3/4 of dough to prepared baking dish and using the flat bottom of a measuring cup or drinking glass, press dough down to firmly pack creating the crust.
7. Add strawberry jam and spread into a thin yet even layer.
8. Using your hands, sprinkle the remaining dough on top creating a rustic crumble topping.
9. In a small bowl, combine almonds and sugar and evenly cover the crumble topping.
10. Place in preheated 350ºF oven, and bake until golden brown in color and jam is bubbling around the edges, approximately 45 minutes.
11. Remove from oven and allow to cool before using the parchment overhang to gently lift the bars from the pan and allowing to fully cool.
12. When ready to serve, cut into desired size squares and serve!
· To create a parchment overhang, measure parchment to fit width ways (left to right) but extend up and over the side of the pan by a few inches. Repeat this process going the other direction so that the inside of the pan is protected by parchment in each direction with an overhang at the top. To remove the baked bars, simply hold onto two opposing side overhangs and lift. This will make it easy for cleanup but also to remove the bars from the pan without having to cut inside the pan and scratching it. This is also a great tip for making brownies, fudge, Rice Krispy treats or anything that is hard to get out of a pan.
· If making your own jam, allow to cool before using.