Strawberry Crumble (or Crumble Cookie Bars). A versatile recipe that does double duty as a scrumptious strawberry crumble dessert or cut them into bars as fantastic cookie treats.
What’s better than a great crumble recipe? A crumble recipe that can also be cut into cookie bars too!
This very simple recipe does double duty. It is a great simple crumble recipe that makes a terrific dessert on its own or with a scoop of good quality vanilla ice cream.
Plus, any leftovers can be served cold, cut into bar cookies for the kid’s lunchboxes. I can’t guarantee the leftovers though, so to be safe, make two batches! 😉
I like to use fresh or frozen strawberries and sugar to taste to make my own jam for this recipe. Make it in advance though, so it can cool before adding it to the recipe.
Simply simmer together about 3 cups of chopped berries and the sugar (1/2 cup) over low heat , stirring occasionally until most of the liquid has boiled off.
If I want to cool it off quickly, there is a method I use that works well. Just pour the cooked jam into a 9×19 glass baking dish (or similar size).
Set the jam in the fridge for 20-30 minutes, stirring occasionally and it should be ready to use in the recipe.
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Originally published April 2013.
Strawberry Crumble (or Crumble Bars)
A few simple ingredients is all it takes to make this buttery strawberry crumble that can be served warm as a dessert or cooled and cut into cookie bars.
Ingredients
For the crumble
- 1 1/2 cups butter, cold and cut in cubes
- 2 tsp vanilla extract, or the seeds of one vanilla pod
- 3 cups flour
- 1 cup sugar
- 2 tsp baking powder
Filling
- 2 1/2 cups strawberry jam
Instructions
- Lightly grease a 9x13 inch baking pan and line with parchment paper. Preheat oven to 350 degrees F.
- In a food processor mix together the flour, sugar and baking powder.
- Pulse in the cold butter and vanilla until crumbly.
- If you don't have a food processor you can simply rub the butter through the dry ingredients with your hands, this is a pretty simple, fail-safe recipe.
- Press half of the crumb mixture into the bottom of the prepared pan, then spread on the strawberry jam. Use homemade or a good quality, whole fruit jam and not a pectin based, jelly type jam
- Press the remaining crumb mixture together in your hands and break off small pieces, scattering them evenly over the jam layer.
- Bake for 40-50 minutes or until light golden brown on top.
- Serve warm with ice cream or chill and cut in bars.
Notes
I like to use fresh or frozen strawberries and sugar to taste to make my own jam for this recipe. Make it in advance though, so it can cool before adding it to the recipe.
Simply simmer together about 3 cups of chopped berries and the sugar (1/2 cup) over low heat , stirring occasionally until most of the liquid has boiled off.
If I want to cool it off quickly, there is a method I use that works well. Just pour the cooked jam into a 9x19 glass baking dish (or similar size).
Set the jam in the fridge for 20-30 minutes, stirring occasionally and it should be ready to use in the recipe.
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Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 285Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 143mgCarbohydrates 43gFiber 1gSugar 25gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Viva
Thursday 15th of September 2022
These sound amazing. Any chance you've tried this using a graham cracker base, or perhaps you can give pointers on substituting some of the flour?
Gail
Saturday 12th of October 2019
Made these last week and of course they disappeared before I had a chance to have one myself. The only solution was to do a second batch since I had already made your strawberry jam and had some jars on hand. These are wonderful. Could you use other berry jams or would they be too runny for the crumble? FIVE STARS.
bonnie
Monday 19th of March 2018
If I do not have jam, can I use sliced strawberries?
Barry C. Parsons
Tuesday 20th of March 2018
I'd make jam from the strawberries to get some of the moisture out. Fresh berries will likely make the bottom soggy when they release their juice.
Una
Tuesday 11th of April 2017
I'm gona make these but I'm going to yo use Apricot jam instead.
J.Vallis
Thursday 7th of August 2014
Do you think one could add a layer of peanut butter under the jam and they would turn out ok?
Barry C. Parsons
Thursday 7th of August 2014
Sure worth a try. I don't see why not. May have to try that myself.