Wonderful things can happen when you run across a huge batch of strawberries on sale at the market… but so can complete disasters, like the first batch of these bars for example. I used only whole wheat flour on the first try, thinking it would give the bars a wholesome, nutty flavor, but instead they resulted bitter and overly-crumbly. The second try, however, was a home-run. Mixing the whole wheat flour with white flour evened out the texture and softened the flavor, for a perfectly balanced and delicious strawberry treat. So next time you find yourself in front of an irresistible display strawberries (or blueberries, or any berries for that matter) at the market, don’t resist, wonderful things will happen!
For the crumble
- 1 cup (200 g) turbinado sugar
- 1 1/2 c (200 g) all-purpose flour
- 1 1/2 c (200 g) whole wheat flour
- 1 teaspoon baking powder
- a pinch of salt
- zest and juice of 1 lemon
- 1 cup (2 sticks /230 g) unsalted butter
- 1 egg
For the filling
- 5 1/2 cups (28 oz / 800 g) fresh strawberries
- 1 teaspoon lemon juice
- 1/2 cup (100 g) turbinado sugar
- 1 pinch of salt
- 4 teaspoons cornstarch
For about 24 bars
Preheat the oven to 375°F (190°C). Grease a 9×13 inch pan.
Prepare the crumble: In the bowl of a food processor fitted with a metal blade, combine 1 cup sugar, both flours and baking powder. Pulse to combine. Add salt and lemon zest and juice and pulse once. Add in the butter and egg and pulse until combined but still lumpy. Dough will be crumbly. Pour half of the dough into the prepared pan and pat down with your hands to form a smooth bottom crust.
Wash the strawberries and cut each one into fourths. In large bowl, stir together the sugar, cornstarch and lemon juice. Gently fold in the strawberries. Scatter the strawberry mixture evenly over the bottom crust. Crumble remaining dough over the berries.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
