Strawberry Pie Crumble Bars

For the Fourth!

Jun 28, 2024

∙ Paid

We are in the very last days of strawberry season here, which is always a little sad for me, but I enjoyed it thoroughly. I froze a lot of strawberries to use over the next few months, until they run out. Even if it’s just for my morning smoothie, I love tasting that indescribably floral strawberry-ness. They can also be used in recipes like the one I’m sharing today, or in one of my very favorites, my Roasted Strawberry-Basil Sherbet.

Anyone remember this Roasted-Strawberry Basil Sherbet? It’s an oldie but goodie from the archives!

If you’re lucky enough to still find local strawberries where you live, freeze some for later! First wash them and let them dry a bit. Sometimes I spread them out on a paper towel-lined sheet pan and roll them around a bit to help. Then hull them (I like using a gadget for this), and spread them into a single layer on a plastic wrap-lined sheet pan to keep them from sticking. Freeze until hard and then store in a zip-top bag until needed.

Today’s berry crumble bars can be adapted to use a combination of fruit or a different fruit altogether. I added some sour cherries to the mix because I had bought a pint last time I was at the Union Square Farmers Market and I needed to use them, or freeze them, or both. (I used some and I froze some.) I used about a cup of pitted cherries, but you could similarly add blueberries here. Just keep the amount of fruit roughly the same and everything will be fine.

These bars are perfect to serve at any of your upcoming backyard parties, or to bring to one, or to pack for a picnic in the park or at the beach. They can be eaten out of hand (as long as they are thoroughly cooled) or on a napkin, easing the serving. Just cut them up and put them out. Or, if you want more of a pie experience, make them a few hours before you want to serve so that they are cool but still squidgy and soft. Plate them and serve with a dollop or scoop of something on the side. Sure, you could use vanilla ice cream, which would be delicious and familiar, but I used a dollop of labne because it’s become a regular in my fridge. The tart creaminess went so well with these bars, which were sweet enough; it provided a delicious contrast. You could also use crème fraîche, mascarpone, or just some cold heavy cream.

Did I mention how easy these are to make? No special skills needed. They are quick to put together and can be made a day ahead of time. They can keep for longer, but will be at their peak served within 24 hours. I don’t bother refrigerating them if they are made just one day ahead, but you could if you prefer. Don’t sprinkle with the confectioners’ sugar until just before serving.

Keep reading for some more ideas for next week’s long holiday weekend from the archives, both savory and sweet!

What Else to Cook for the Fourth

Grilled Corn Salad

A zingy, fresh-tasting side that doesn’t require much cooking.

Grilled Peas in the Pod, Edamame Style

I can’t resist fresh shell peas when they start appearing in the market, but I don’t always have the time or the patience to shell them. This appetizer couldn’t be any easier to make, and my guests always enjoy getting messy eating them.