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Brown Butter Strawberry Crumb Bars

Brown Butter Strawberry Crumb Bars

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  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

The BEST brown butter strawberry crumb bars! Flavored with brown butter and drizzled with vanilla butter glaze, you’ll love this easy crumb bar recipe.

Ingredients

Crust & Crumbs

  • 14 Tbsp (196 g) unsalted butter, cubed
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 2 tsp (8 g) vanilla extract
  • 2 1/4 cups (315 g) all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Filling

  • 3/4 cup (150 g) granulated sugar
  • 1/8 tsp salt
  • 2 Tbsp (16 g) arrowroot starch (or cornstarch)
  • 2 cups (340 g) sliced strawberries
  • 1 tsp fresh lemon juice

Glaze

  • 1 Tbsp (14 g) unsalted butter, melted
  • 1/8 tsp salt
  • 1 tsp (4 g) vanilla extract
  • 1 cup (120 g) powdered sugar
  • 2 Tbsp (30 g) milk

Instructions

  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
  2. Brown butter: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes.
  3. Make crust and crumble: Add brown butter to a large bowl and whisk in sugar, brown sugar, and vanilla until combined. Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated.
  4. Set aside 3/4 cup (220 g) of dough for topping. Chill until ready to use. Press remaining dough evenly into bottom of prepared baking pan.
  5. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
  6. Make filling: Combine sugar, salt, and arrowroot starch in a medium bowl. Add strawberries and lemon juice, tossing gently to combine. Spoon strawberry mixture over cooled crust and crumble reserved dough over filling.
  7. Bake bars for another 45 to 50 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
  8. Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over cooled bars and let set. 
  9. Store leftover bars in an airtight container in the refrigerator up to 2 days.

Equipment

Notes

Brown Butter: Check out my full step-by-step recipe tutorial.

Strawberry Jam: If you prefer to use strawberry jam for the filling, layer 3/4 cup (240 g) jam over the crust. Top with chilled crumble, and bake for another 30 to 35 minutes, or until topping is golden and filling slightly bubbly.

Larger Batch: For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.

Gluten Free Bars: Use your favorite 1-1 gluten-free flour.

Find it online: https://tutti-dolci.com/brown-butter-strawberry-crumb-bars/