Buttery Strawberry Streusel Bars

I printed this recipe out two weeks ago from Une Gamine dans la Cuisine blog. I finally was able to make it today.

As I started to gather the ingredients and then I decided to adapt it a bit. I changed the name because I did not brown my butter. Be sure to give the original recipe a try!

Buttery Strawberry Streusel Bars

For the crust and crumb topping

1 cup (that’s 2 sticks) + 5 Tablespoons unsalted butter, cut into chunks

1 cup granulated sugar (divided into 3/4 cup and 1/4 cup)

1/2 teaspoon salt

2 egg yolks, slightly beaten

1/2 teaspoon almond extract

3 cups + 3 Tablespoons all-purpose flour

For the strawberry filling

3 heaping cups of fresh strawberries, hulled and cut into chunks

1/2 cup granulated sugar (use more if needed)

1/4 cup fresh lemon juice

3 teaspoons corn starch

Line a 9×13-inch pan with non-stick  foil, leaving a slight overhang along the edges. (Regular foil – lightly butter the entire foil-lined pan.)

In a large bowl, combine  butter, 3/4 cup of sugar, and salt. Mix till well blended. Add the yolks and the almond extract, mix until smooth. add in the flour until you have a stiff dough. I used my Kitchen Aid mixer.

Transfer about 2 cups of the dough to the foil-lined pan and press it evenly onto the bottom.(Note: It doesn’t have to be exactly two cups, just keep in mind that whatever dough is left over will be used as the crumb topping.) Refrigerate the pan for about 40 minutes. I think I did mine for about 20 minutes.

Topping: Add the 1/4 cup of sugar to the remaining dough, I used a pastry blender utensil, work the sugar into the dough until becomes crumbly and sandy. Set aside.

Prepare the filling: In a large saucepan, combine the chunks of berries, sugar, lemon juice, corn starch. Stir to combine. Bring to a boil gentle over med-high heat. Once it starts to boil, reduce the heat to medium and cook, stirring occasionally, until the liquid turns into a thick syrup (about 8-10 minutes). Remove the pan from the heat and allow the mixture to cool to room temperature.  *Note: It will continue to thicken as it cools.  I put in a bowl and place it in the fridge about 20 minutes to cool.

Remove the pan from the refrigerator and prick the crust several times with a fork.

Preheat the  oven to 350F.

Spread the berry mixture over the crust. Sprinkle the remaining dough mixture over the berries.

Bake 25-30 minutes, or until the crumb topping is light golden.

Cut into squares. It is gooey when warm and oh so yummy. Makes about 12 squares

With out crumb topping.

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Ready to eat!

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