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.
Ready to eat!