Gluten-Free Strawberry Crumb Bars with Meyer Lemon Glaze



The buttery crust, sweet strawberry filling, and tangy Meyer lemon glaze in these gluten-free strawberry crumb bars make them a treat. This is a great treat for spring or any time you want a fruity dessert!

Ingredients:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • 2 cups fresh strawberries, diced
  • 2 tablespoons cornstarch
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup powdered sugar
  • 2 tablespoons Meyer lemon juice

Instructions:

Preheat your oven to 350F 175C

Grease a 9x9-inch baking pan and line it with parchment paper, leaving an overhang for easy removal

In a mixing bowl, combine gluten-free all-purpose flour, almond flour, 1/2 cup granulated sugar, and salt

Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs

Press two-thirds of the mixture evenly into the bottom of the prepared baking pan to form the crust

In another bowl, toss diced strawberries with cornstarch, 1/4 cup granulated sugar, vanilla extract, and lemon juice until well coated

Spread the strawberry mixture over the crust in the pan

Sprinkle the remaining crumb mixture evenly over the strawberries

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the strawberry filling is bubbly

Allow the bars to cool completely in the pan on a wire rack

In a small bowl, whisk together powdered sugar and Meyer lemon juice until smooth to make the glaze

Once the bars have cooled, drizzle the lemon glaze over the top

Chill the bars in the refrigerator for about 30 minutes to allow the glaze to set

Once set, lift the bars out of the pan using the parchment paper overhang, and cut into squares

Serve and enjoy! Store any leftovers in an airtight container in the refrigerator


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