Strawberry Yogurt Crumb Bars
Strawberry yogurt crumb bars bring together fresh berries with a creamy yogurt layer all nestled between buttery crumbs. They are a magical way to celebrate spring sweetness.
Servings: 12 Servings
Ingredients
Crust
- 1½ cups all-purpose flour
- 1¾ cup rolled oats
- ¾ cup granulated sugar
- 1 pinch salt
- ½ teaspoon baking powder
- ⅔ cup unsalted butter softened
- 1 teaspoon vanilla extract
Filling
- 3 cups plain Greek yogurt
- ⅓ cup granulated sugar
- 2 Tablespoons cornstarch
- ⅓ cup strawberry jam
- 12 oz. fresh strawberries
Makes: 9 x 13inch rectangle
Instructions
- Line a 9x13-inch baking pan with paper parchment. (see note)
- Preheat the oven to 350°F.
- In a large bowl, combine together the 1½ cups all-purpose flour, 1¾ cup rolled oats, ¾ cup granulated sugar, 1 pinch salt, and ½ teaspoon baking powder.
- Add the ⅔ cup unsalted butter and 1 teaspoon vanilla extract. Stir until well combined and crumbly. (I use a stand mixer with the paddle attachment but can be made by hand).
- Set aside 1 cup of the mixture for topping.
- Put remaining mixture into the prepared pan and spread out evenly. Press it into a flat layer to form a crust. It may look like it won’t stick together, but it will. (You can use the flat bottom of a measuring cup to press the crust).
- In another bowl, mix together the 3 cups plain Greek yogurt, ⅓ cup granulated sugar, and 2 Tablespoons cornstarch. Spread the yogurt mixture over the crust.
- Spread the ⅓ cup strawberry jam over the yogurt mixture.
- Slice the 12 oz. fresh strawberries and dot them over the jam.
- Sprinkle the remaining crumble mixture over the strawberries.
- Bake for 45-50 minutes or until golden.
- Leave to cool in the pan completely before cutting into 12 squares to serve.
- Store in the refrigerator until ready to serve. They can be stored safely for at least 4 days.
Notes
Make sure the butter is soft: Cut the butter into chunks and leave it at room temperature for around 1 hour before baking.
If you don’t want to cut the slices in your pan, leave 1 inch of paper parchment hanging over the sides of the pan. It will be easier to lift the cake from the pan.
Nutrition
Serving: 1Serving | Calories: 334kcal | Carbohydrates: 50g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 45mg | Potassium: 185mg | Fiber: 2g | Sugar: 26g | Vitamin A: 321IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 1mg
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