It’s strawberry season and if you haven’t had an opportunity to pick up a pint or two ( or in my case, 12 quarts) of local strawberries…what are you waiting for?? Don’t let their small size fool you either. The taste of local strawberries packs a punch.
After our Wine Trail Ride on Saturday, I picked up more strawberries than I could handle at the local fruit stand. While I froze most of them, shared a few and ate a few, I still had quite a bit left. So after scouring around online, I came across this recipe for a Strawberry Crumb Bar.
Crumb bars are a favourite of mine and Sean definitely has no complaints when the baking bug hits me. The recipe is easy and takes no time at all. Clean and hull about 4 cups of strawberries.
Add the dry ingredients according to the recipe.
To make the dough you can use a pastry cutter, two knives or just use your hands like I did. Make sure the butter is cold when you add it. You’re looking for a loose, crumbly texture to the dough. Press 1/2 the dough into a greased pan.
Whisk together the lemon juice, sugar and cornstarch and add to the strawberries.
Spread the strawberries evenly over the pressed dough.
Add remaining dough and place in oven.
Bake for about 45 minutes and what you’ll get is just pure awesomeness.
If you haven’t had the chance to pick up local strawberries, you better hurry before the season ends. Head down to the farmers market or take a drive out to the county. You won’t regret it.
