Continuing the season — ‘Strawberry Bars Forever’

by Kathy Hamman Miller

Preheat oven to 375 degrees
Grease an 8×8 baking dish or pie plate and set aside.

Strawberry Bars:

3/4 cup flour of choice
1 heaping cup old fashioned rolled oats
1/3 cup brown sugar 
1/4 teaspoon ginger
Pinch of cinnamon 
6 tablespoons butter
2 cups small diced fresh strawberries 
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon sugar


1/2 cup powdered sugar 
1/2 teaspoon pure vanilla
1 tablespoon milk of choice

In a medium bowl combine the flour, oats, brown sugar, ginger and cinnamon. Pour in the melted butter and stir until fully combined and crumbly. Press a little more than half of this mixture into an even layer in the bottom of your baking dish. Reserving the rest to use for topping.

Layer half of the strawberries over the crust. Sprinkle evenly the cornstarch, lemon juice, and half tablespoon of the sugar over the berries. Layer on the rest of the berries than sprinkle on the other half tablespoon of sugar along with the rest of the crumbled crust mixture over the top. There will be some fruit showing through.

Bake the bars for 35 or 40 minutes or until the fruit is bubbly and the crumbled crust is toasty brown. Cool down completely.

Mix the glaze together, and drizzle over the top. Enjoy!

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