These easy Strawberry Yogurt Crumble Bars have a creamy yogurt layer that sets beautifully between a buttery crumb base, strawberry jam swirled through, and a golden crumble topping.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
Crumbly dough mixture
- Mix the dry ingredients: In a bowl, whisk together the flour, sugar, and salt.
- Make the crumbly dough mixture: Add the cold cubed butter. Rub it into the flour mixture with your fingertips until the mixture forms coarse crumbs. Set aside about ⅓ of the crumb mixture for the topping.
- Add the crumbly dough mixture to the pan: Transfer about ⅔ of the dough mixture to a parchment-lined 20 cm (8-inch) square pan. The mixture will still look crumbly at this stage. This is normal.
- Press to form the crust: Use a spatula or the back of a spoon to press the dough mixture firmly and evenly into the bottom of the pan to form the crust.
Pre bake crust
- Use a fork to pierce the pressed dough. This helps release steam while baking and prevents the crust from puffing up.
- Bake the crust: Bake at 350°F (175°C) for 10 minutes, until the crust looks set and lightly pale golden. Pre-baking the crust helps keep the bottom firm so it doesn’t become soggy when the yogurt filling is added.
Yogurt mixture layer
- While the crust bakes, prepare the yogurt filling: In a bowl, whisk together the plain whole-milk Greek yogurt, egg, cornstarch, sugar, and vanilla extract until smooth. The cornstarch helps the yogurt layer set so the bars slice neatly.
- Remove the crust from the oven and pour the yogurt mixture over the hot crust. Gently spread it into an even layer with a spatula. You do not need to let the crust cool first.
- Spoon small amounts of strawberry jam over the yogurt layer. If the jam is very thick or chunky, stir it first so it spreads more easily and swirls smoothly.
- Use a skewer or knife to lightly swirl the jam through the yogurt layer. Swirl gently without pressing too deep into the yogurt so the layers stay visible. A little mixing between the jam and yogurt is normal.
Crumb topping
- This is the ⅓ of the crumb mixture you set aside earlier for the topping.
- Gather the crumb mixture loosely into a ball.
- Break the ball apart with your fingers to form crumbs.
- Sprinkle the crumble evenly over the jam layer.
- Return the pan to the oven and bake for 25–30 minutes, until the crumble topping is lightly golden. The filling will continue to set as the bars cool. Cool completely before slicing
- Optional sugar topping: Sprinkle a little granulated sugar while the bars are warm, or dust with powdered sugar once cooled.
- Storage: Store the cooled bars in an airtight container in the refrigerator for up to 3 days.
Recipe tips
- Cornstarch: Cornstarch thickens the yogurt layer as it bakes so the bars slice neatly once cooled.
If you don’t have cornstarch, use 1½ tablespoons all-purpose flour instead of 1 tablespoon cornstarch. The filling will still set but will be slightly softer.
- Yogurt: Plain whole-milk Greek yogurt gives the creamiest texture and helps the filling hold its shape when sliced.
- Using regular plain yogurt: Regular plain yogurt can be used, but the filling will be slightly softer.
- For the neatest slices: Let the bars cool completely in the pan before cutting. For very neat slices, refrigerate the bars 30–60 minutes before slicing (optional).
- If the jam is thick: Stir the jam before adding it so it spreads and swirls more easily.
Recipe video: Strawberry Yogurt Crumble Bars
Recipe
Strawberry Yogurt Crumble Bars
servings9 servings
Soft strawberry yogurt crumble bars with a buttery crumb crust and topping. A creamy yogurt layer swirled with strawberry jam bakes into bars that slice beautifully once cooled.
Ingredients
Crumbly dough mixture
- 1¾ cups (210 g) all-purpose flour (plain flour)
- ⅓ cup (65 g) white granulated sugar
- ¼ teaspoon salt (use ½ if baking with unsalted butter)
- ½ cup (113 g) cold butter, cubed
Yogurt filling
- ¾ cup (200 g) plain whole-milk Greek yogurt (see Note 1)
- 1 large egg
- 1 Tablespoon (8 g) cornstarch (see Note 2)
- 2 Tablespoons (25 g) white granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (150 g) smooth strawberry jam (stir if chunky)
Instructions
Crumbly dough mixture
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment paper.
- In a bowl, whisk together the flour, sugar, and salt.
- Add the cold butter and rub it into the flour mixture with your fingertips until coarse crumbs form.
- Set aside about ⅓ of the crumb mixture for the topping.
Form and pre-bake the crust
- Transfer the remaining ⅔ of the crumb mixture to the prepared pan.
- Spread and press the mixture firmly and evenly into the bottom of the pan to form the crust.
- Use a fork to pierce the surface of the crust in several places.
- Bake for 10 minutes, until the crust looks set and lightly pale golden.
Prepare the yogurt layer
- While the crust bakes, whisk together the Greek yogurt, egg, cornstarch, sugar, and vanilla extract until smooth.
- Remove the crust from the oven and pour the yogurt mixture over the hot crust. Spread into an even layer.
Add the jam
- Spoon small amounts of strawberry jam over the yogurt layer.
- Use a skewer or knife to gently swirl the jam through the yogurt.
Add the crumble topping
- Gather the reserved crumb mixture loosely into a ball, then break it apart with your fingers to form crumbs.
- Sprinkle the crumbs evenly over the top.
Bake
- Return the pan to the oven and bake for 25–30 minutes, until the crumble topping is lightly golden. The filling will continue to set as the bars cool.
- Optional sugar topping: Sprinkle a little granulated sugar while the bars are warm, or dust with powdered sugar once cooled.
- Allow the bars to cool completely in the pan before cutting.
- Storage: Store the cooled bars in an airtight container in the refrigerator for up to 3 days.
Recipe Notes
- Yogurt: Plain whole-milk Greek yogurt gives the creamiest texture and helps the filling hold its shape when sliced. Regular plain yogurt can also be used, but the filling will be slightly softer.
- Cornstarch substitute: Cornstarch thickens the yogurt layer as it bakes so the bars slice neatly once cooled. If you don’t have cornstarch, use 1½ tablespoons all-purpose flour instead of 1 tablespoon cornstarch. The filling will still set but will be slightly softer.
- Cooling before slicing: Let the bars cool completely in the pan before cutting so the yogurt layer fully sets. For very neat slices (optional), refrigerate the cooled bars for 30–60 minutes before cutting.
- If the jam is thick: If the jam is very thick or chunky, stir it first so it spreads and swirls more easily.
Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 165mg | Potassium: 75mg | Fiber: 1g | Sugar: 20g | Calcium: 32mg | Iron: 1mg
Hungry for more?
Sign up for my free newsletter to get emails about new recipes .And don't forget to follow me on YouTube, Facebook, Pinterest, and Instagram for all the latest deliciousness.
Leave a Reply