Strawberry Shortbread Bars

• FOR THE SHORTBREAD:
• 1 cup Flour
• 1/3 cups Brown Sugar
• 1/2 teaspoons Salt
• 6 Tablespoons Butter
• FOR THE FILLING:
• 4 cups Strawberries, Rinsed And Chopped
• 1/2 cups Brown Sugar
• 1/4 cups White Sugar
• 1/2 teaspoons Cinnamon
• 1 whole Lemon, Juiced
• 2 Tablespoons Cornstarch
• FOR THE CRUMBLE:
• 3/4 cups Quick Oats
• 1/4 cups Flour
• 1/4 cups Brown Sugar
• 1/4 cups White Sugar
• 6 Tablespoons Cold Butter

1. For the shortbread crust:
2. Preheat oven to 350u0b0F.
3. In a food processor, add in flour, brown sugar, salt, and butter. Pulse until crumbs form.
4. Press crumb mixture into the bottom of an 8x8 greased pyrex. Bake crust for about 15 minutes until it is a light golden brown. Remove crust from oven.
5. For the filling:
6. Combine berries, brown sugar, white sugar, cinnamon, lemon juice and corn starch. Stir together and pour over top the warm shortbread crust.
7. For the crumble:
8. In a large food processor, add all ingredients for the crisp. Pulse until combined and crumbly. Pour crumbs over top of strawberries.
9. Bake for 45 minutes.

shortbread, flour, brown sugar, salt, butter, filling, strawberries, brown sugar, ubc, cinnamon, lemon, cornstarch, crumble, oats, ubc, ubc, ubc, butter

Taken from tastykitchen.com/recipes/desserts/strawberry-shortbread-bars/ (may not work)