You know it’s Spring in Louisiana when….
….everyone and their momma is at Home Depot in the gardening section on the weekend.
….we all go crazy over a sack full of crawfish.
….the wardrobe goes from sweaters and boots one week to tank tops and flip flops the next.
….strawberries are everywhere and are DIRT CHEAP.
Lately, I can’t get enough of strawberries. When they’re $1.50/clamshell, something in my brain sets off and before I know it, there are at least 4 of them in my cart. Mind you, it’s just me and my husband (ok, ok…and the dog) in this house. So, I do go a bit overboard. However, at least they freeze well, and it’s good to know that I can enjoy these strawberries year round in that case.
Last week, I decided to go for my first warm weather run for the first time since…well…October? I’ve gotten used to running in cooler conditions, and my pace has vastly improved over the winter. However, when I went to run that day, the warm weather + humidity got the best of me, and I found myself sitting on someone’s curb in the middle of the neighborhood. Every time I’d get up, I’d see those black spots. You know those black spots if you’ve passed out before…I call those the point of no return. I was so scared that I was gonna pass out, but luckily, my neighbor was walking with her two little boys. She quickly went back to her house & got me water, and made sure I made it home OK. I was so thankful for her in that moment…I honestly never had this problem before, so I took it as a sign that I really need to slow things down again. Phew…
When I got home, I thought about it, and I figured the best way to say “thanks” is through baked goods. (Am I right??!) Since I had strawberries in the fridge, I figured I’d make something using those and came across these strawberry crumb bars. Perfect. After we made them, my husband and I couldn’t wait for them to cool…we totally took a spoonful and gave it a try. Let’s just say my husband and I agreed that these had to get out of our house ASAP. These bars are just wonderful!
- 1 2/3 cups sugar, divided
- 1 1/4 tsp. baking powder
- 3 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1 egg, lightly beaten
- 1/4 tsp. salt
- juice and zest of one lemon
- 5 cups chopped, fresh strawberries
- 1 tbsp. + 2 tsp. cornstarch
- Preheat the oven to 375 degrees. Line a 9×13 inch baking pan with aluminum foil, allowing for extra foil to hang over the sides of the pan so the bars are easy to remove. Coat the foil with baking spray and set aside.
- To make the crumb mixture, in a large bowl whisk the 1 cup plus 2 tbsp sugar, the flour, baking powder, salt and lemon zest together. Use a pastry blender (or fork) to blend in the cold butter and egg. The dough will be a crumbly consistency. Pat half of the dough evenly into the 9×13 inch baking pan.
- In another large bowl, stir the remaining sugar, lemon juice, strawberries and cornstarch together. Then, evenly spread the strawberry mixture over the crust. Then, crumble the remaining crumb dough over the berries. Bake the bars for 45 minutes, or until the top of the bars are just turning golden brown. Allow the bars to cool completely in the pan before serving. Cut into small squares and enjoy!