Go Back

Strawberry Yogurt Crumble Bars

PREP TIME 20 minutes
COOK TIME 35 minutes
cooling 1 hour
TOTAL TIME 1 hour 55 minutes
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.
Strawberry yogurt crumble bars with strawberry jam and a buttery crumble topping
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
  1. 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.
  2. 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.
  3. 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.
  4. 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