Author: Butter With A Side of Bread
1¾ cup flour
¾ cup brown sugar, divided
½ tsp baking powder
¼ tsp salt
½ cup (1 stick) softened butter
2 cups fresh strawberries, diced
½ tsp vanilla or almond extract
1 TBSP cornstarch
Preheat oven to 375 degrees F. Spray an 8×8 glass pan with non-stick spray.
In a medium sized bowl combine the flour, ½ cup of the brown sugar, baking powder, salt, butter and the egg. Use 2 forks or a pastry cutter to mix until well combined and crumbly.
Place diced strawberries in a separate bowl and add remaining ¼ cup brown sugar, extract and cornstarch. Stir until well coated.
Press about ⅔ of the crumb mixture into the bottom of the pan. Use the bottom of a measuring cup to press it down into the pan. Top with strawberries, making sure they're evenly distributed over the crust. Sprinkle remaining crumb mixture on top.
Bake for 40-45 minutes; until light brown. Cool completely before cutting. Store any leftovers in the fridge for up to 5 days.