2/3cupunsalted butter, cold and cubed (11 tablespoons)
2/3cuppacked light brown sugar
1teaspoonpure vanilla extract
Preheat oven to 350° F. Line a 9x9-inch baking pan with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder and salt. Add the cold butter and use a pastry cutter to create a crumb-like mixture. Alternatively, the mixture can be combined in a food processor pulsing until pea-sized crumbs form, about 20 seconds.
In a separate large bowl, whisk together brown sugar, egg and vanilla until combined. Slowly add the flour mixture to the wet mixture and using a rubber spatula (or your hands!) combine ingredients into a crumbly mixture. Press 2/3 of the mixture into the bottom of prepared dish. Make sure it is compact so it creates a sturdy crust for the strawberries.
In a separate medium bowl, stir together chopped strawberries, sugar and cornstarch. Spoon strawberry mixture over crust. Top with remaining crumble mixture.
Bake for 40-45 minutes or until the crumble top is golden brown and the strawberry layer is bubbling at the edges. Remove from oven and allow to cool completely at room temperature. Cut bars into 1-1/2 inch squares and serve. Store in an airtight container in the refrigerator for up to five days.
Recipe created by Haley at If You Give a Blonde a Kitchen