Strawberry Crunch Squares
Submitted by wendy888
Cake mix crumble bars with a crunchy oat and pecan topping over gooey strawberry pie filling. A one-pan, one-hour shortcut dessert that punches way above its effort level.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsThese bars are the definition of maximum reward for minimum effort.
A box of white cake mix gets transformed into a buttery, oat-studded crumble that does double duty as both the crust and the topping. Strawberry pie filling goes in between, and a handful of pecans and brown sugar get scattered over the top for extra crunch.
One pan, one hour, and you’ve got a batch of bars with a jammy strawberry center sandwiched between two layers of crispy, cookie-like crumble.
They’re sturdy enough to pick up with your hands and sweet enough to skip frosting entirely.
Pro Tips
- Press the bottom crust firmly into the pan so it holds together as a solid base
- Spread the pie filling evenly edge to edge; bare spots mean dry, crumbly bites
- Let them cool completely in the pan before cutting for the neatest squares
- Swap in cherry or blueberry pie filling for an easy variation
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease 13×9 pan.
Combine cake mix, 6 tablespoons margarine, 1 cup oats and mix until crumbly.
Reserve 1 cup crumbs for topping.
To remaining crumbs add egg and mix well.
Press into prepared pan.
Pour strawberry filling over crust and spread evenly on top.
To reserved crumbs add remaining oats, margarine, pecans and brown sugar.
Beat until thoroughly mixed.
Sprinkle over strawberry mixture.
Dot with a little margarine.
Bake 30 to 40 minutes at 350℉ (180℃).
Cool.
Cut into squares.
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