Strawberry Streusel Bars

For these streusel bars, we started with a Quick Strawberry Jam, which is also delicious on toast.

Strawberry Streusel Bars
Makes 9
  • 1½ cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 cup sliced almonds
  • ¼ teaspoon baking soda
  • ¾ cup unsalted butter, melted
  • ½ cup firmly packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1¾ cups fresh strawberries, chopped
  • 1½ cups Quick Strawberry Jam (recipe follows)
  1. Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, and spray with baking spray with flour.
  2. In a medium bowl, stir together flour, oats, almonds, and baking soda. Add melted butter, brown sugar, and salt, stirring until mixture is crumbly. Press two-thirds of mixture into bottom of prepared pan. Sprinkle with strawberries, and cover with Quick Strawberry Jam. Sprinkle remaining crumble mixture on top.
  3. Bake until golden brown and bubbly, 55 minutes to 1 hour. Let cool on a wire rack for 20 minutes. Refrigerate for at least 1 hour before slicing.

Quick Strawberry Jam
Makes about 2 pints
  • 1 pound fresh strawberries, hulled and chopped
  • 1¼ cups sugar
  • Juice of 1 lemon
  1. In a medium saucepan, bring strawberries, sugar, and lemon juice to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium-low; cook, stirring frequently and mashing berries with a potato masher until mixture thickens about 45 minutes. Remove from heat. Let cool for 30 minutes before transferring to a clean jar. Quick Strawberry Jam will keep refrigerated for up to 2 weeks.



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