Strawberry Crumble Bars

Ingredients

• 2 cups (250g) all-purpose flour, spooned & leveled or weighed (don't pack it in) (for the crust/crumble)
• 1/2 cup (100g) granulated sugar (for the crust/crumble)
• 1/4 cup (50g) brown sugar, packed (for the crust/crumble)
• 1/2 tsp salt (for the crust/crumble)
• 1/4 tsp baking powder (for the crust/crumble)
• 3/4 cup (170g) cold unsalted butter, cut into cubes (for the crust/crumble)
• 1 egg yolk (for the crust/crumble)
• 1 tsp vanilla extract (for the crust/crumble)
• 2 cups (~300g) strawberries, diced small (for the strawberry filling)
• 1/3 cup (67g) granulated sugar (for the strawberry filling)
• 1 1/2 tbsp cornstarch (for the strawberry filling)
• 1 tbsp lemon juice (for the strawberry filling)
• 1/2 tsp vanilla extract (for the strawberry filling)
• 1/2 cup (60g) powdered sugar (for the optional glaze)
• 1-2 tsp milk (adjust for desired consistency) (for the optional glaze)
• Vanilla extract or paste (to taste) (for the optional glaze)

Instructions

1. Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, and baking powder.
3. Cut in the cold butter with a pastry blender or by hand until crumbly.
4. Add the egg yolk and vanilla, gently toss with a fork or by hand until combined.
5. Try not to overwork it. The mixture should be a little clumpy but not like a dough.
6. For the filling, toss strawberries with sugar, lemon juice, cornstarch, and vanilla.
7. Press ~2/3 of the crumble firmly into the prepared pan for the crust and reserve ~1/3 of it for topping.
8. Spread the strawberry filling evenly over the crust.
9. Sprinkle the remaining crumble mixture over the top (don't press it in).
10. Bake for 40-45 minutes, until the top is golden and the filling is bubbling at the edges.
11. Mix the glaze ingredients together and drizzle over the cooled bars.