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Strawberry Crumb Bars

Connie Moorepan of bars

Everybody needs a break now and then, especially as outdoor activities speed up. Bake these bars in the morning. They’ll be waiting for you when you want a sweet bite to go with that cup of coffee or tea. Strawberry jam or preserves are great, but don’t hesitate to use your favorite jam.

Strawberry-Crumb Bars

1 cup butter, softened
2/3 cup sugar
2 cups all-purpose flour
1 egg
1/2 cup chopped pecans or walnuts
3/4 cup strawberry jam or preserves
1/2 cup shredded coconut, optional

Preheat oven to 350 degrees. Line a 9-inch square pan with foil, leaving foil hang over edge for easy removal. Grease foil bottom and sides.

Cream butter and sugar. Add flour and egg, blending well. Scrape bowl sides down to ensure thorough blending. Batter will be thick and sticky. Stir in nuts.

Spread all but one cup of batter in prepared pan. Spread evenly. Spread jam over batter.

Using spoon, plop small amounts of reserved batter over top of jam. If using, sprinkle coconut over top of all.

Bake for 40 to 50 minutes or until jam is bubbly and batter is done and golden brown. Cool in pan for a few minutes. Lift out by using foil. Place on rack to cool completely. Place on flat surface and cut into bars. Remove from foil. Store in closed container.

coffe and bar for a break