Photo: Unsplash
Your dessert game just got stronger with this week's Tailgate Treat.
Ingredients
FOR THE CRUST AND CRUMBLE:
1 cup granulated white sugar
1 tsp baking powder
1/4 tsp salt
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter cut into cubes
One large egg, lightly beaten
1 tsp vanilla extract
FOR THE STRAWBERRY FILLING:
4 cups fresh strawberries washed, dried, and chopped into small pieces
1/2 cup granulated white sugar
3 Tbsp cornstarch
2 Tbsp lemon juice
Zest of one small lemon
Instructions
Preheat oven to 375° degrees F. Line a 9x13 light metal baking pan with foil, extending the foil's sides over the pan's edges. Spray the foil with cooking spray; set aside.
For the crust and crumb: In a large bowl, combine the sugar, baking powder, salt, and flour and mix well. Add in the cubed butter, beaten egg and vanilla and mix together using a pastry cutter or two forks, cutting the butter into the flour mixture until the mixture resembles small pebbles. The dough will be crumbly.
Press half of the dough into the prepared pan, using your hands to compress it into a nice, even layer. Set aside.
Meanwhile, in a medium bowl, combine the strawberries, sugar, cornstarch, lemon juice and lemon zest, tossing to coat. Pour the strawberry mixture evenly over the crust in the pan. Crumble the remaining dough evenly over the surface of the strawberries.
Bake for 38-45 minutes or until the crumble topping is light golden brown, the strawberry mixture is bubbly, and the bars appear set. Cool completely for about 1-2 hours before cutting into bars, or you may refrigerate.
Thank you for a new find in our kitchen, the Domestic Rebel, for today’s recipe.
