Strawberry Ginger Crumb Bar

With Valentine’s Day in mind, I figured it was a good excuse to make some more fruit bars. Over Christmas I made my lemon bars so I planned to make it the same way. Instead I decided to try a different recipe but add ginger to it because I LOVE ginger. Lo and behold, someone else had a similar idea. Great minds…

20140201_PnPStrawberryGingerBars720_39bDoesn’t that look good??? It was definitely yummy!


Got the ingredients together. Sliced the strawberries, minced the ginger, and zested the lemon as well:)

20140201_PnPStrawberryGingerBars720_07In a medium bowl, mix together the flour, 1 cup of sugar, baking powder, lemon zest and salt.


Add the diced cold butter and egg, and using a pastry blender cut the butter into the mixture until you have a crumbly dough.


In another medium bowl, mix the ginger, lemon juice, vanilla extract, brown sugar, and cornstarch.

Strawberries and GingerMix the strawberries into the ginger mixture using a rubber spatula.


Butter a 9×13 pan completely then add two-thirds of the dough mixture into the baking dish and press down into an even layer.
Pour the strawberry filling evenly over the flattened layer of dough then cover evenly with the remaining one-third of dough.

Strawberry Ginger Crumb BarBake at 375 degrees for 45 minutes or until the crust is golden-brown.

Strawberry Ginger Crumb BarsAllow to cool completely before cutting and serving. If you can, let it cool in the refrigerator.

Strawberry Ginger Crumb Bar

Prep Time: 20 minutes

Cook/Bake Time: 45 minutes

Yield: 16 pieces

Strawberry Ginger Crumb Bar

Adapted from The Tart Tart

Ingredients

    Crust
  • 3 cups all-purpose flour
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Zest of lemon
  • 2 sticks (8 ounces) cold unsalted butter, cubed
  • 1 large egg
  • Filling
  • 4 cups sliced strawberries
  • 2 Tbsp crystallized ginger, minced
  • Juice of a lemon
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar
  • 4 tsp cornstarch

Directions

  • Preheat oven to 375 degrees F and butter a 9x13 pan.
  • In a medium bowl, mix together the flour, 1 cup of sugar, baking powder, and salt.
  • Stir in the lemon zest.
  • Add the butter and egg, and using a pastry blender cut the butter into the mixture until you have a crumbly dough.
  • Pour two-thirds of the dough into the baking dish and press down into an even layer.
  • In another medium bowl, mix the ginger, lemon juice, vanilla extract, brown sugar, and cornstarch.
  • Mix in the strawberries using a rubber spatula.
  • Pour the filling evenly over the flattened dough.
  • Sprinkle the remaining one-third of dough evenly over the filling.
  • Bake for about 45 minutes until the crust is golden brown..
  • Allow to cool completely before cutting, preferably in the fridge for at least three hours
http://www.peppermintandpaisley.com/2014/02/10/strawberry-ginger-crumb-bar/

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