What I love most about these bars is they work so well with ANY fruit flavour. I do love the berries most but any stone fruit is easily just as delicious. I glaze them with a lemon glaze but they taste great without it too.
Brown butter...oh how I LOVE brown butter. Nothing beats that flavour and the smell...ugh, I need a brown butter candle. So with the brown butter base and the strawberry jam, this works wonderfully together. The crumb adds that extra crunch and flavour.
I truly love the Brown Butter Fruit Crumb Bars! To be honest, bars are one of my favourite things!
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cornstarch
- Fruit of your choice
- Lemon juice
- Powdered sugar
- Milk
- Lemon zest
Equipment:
- Whisk
- Small pot
- 8x8 Square baking pan
- Medium bowl
- Spatula
Instructions:
Crust:
Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Add brown butter to a large bowl and whisk in sugar, brown sugar, and vanilla until combined.
Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Reserve ¾ cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
Filling:
Combine sugar, salt, and cornstarch in a medium bowl. Add fruit and lemon juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling.
Bake for another 45 to 50 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
Glaze:
Whisk together ingredients in a small bowl. Drizzle glaze over bars and let set before serving. Store leftover bars in an airtight container in the refrigerator.
Like this recipe? Why not try these?
Brown Butter Fruit Crumb Bars
Ingredients
Crust & Crumbs:
- 14 Tbsp unsalted butter
- ¼ cup sugar
- ¼ cup light brown sugar
- 2 tsp vanilla extract
- 2 ¼ cups flour
- ¼ tsp baking soda
- ¼ tsp salt
Filling:
- ¾ cup sugar
- ⅛ tsp salt
- 1 ½ Tbsp cornstarch
- 2 cups sliced fruit
- 1 tsp fresh lemon juice
Glaze:
- 1 tsp vanilla extract
- ¾ cup powdered sugar sifted
- 2-3 Tbsp milk
- 1 tsp Lemon Zest
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Add brown butter to a large bowl and whisk in sugar, brown sugar, and vanilla until combined.
- Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Reserve ¾ cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
Filling:
- Combine sugar, salt, and cornstarch in a medium bowl. Add fruit and lemon juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling.
- Bake for another 45 to 50 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
Glaze:
- Whisk together ingredients in a small bowl. Drizzle glaze over bars and let set before serving. Store leftover bars in an airtight container in the refrigerator.
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