This strawberry crumble recipe is simple to make and delicious! Made with cream cheese, cookie dough, and strawberry pie filling, these strawberry crumble bars will be your new favorite dessert.
What are Strawberry Crumble Cookie Bars?
It’s time to introduce you to this strawberry crumble cookie bar recipe. They have a wonderful sugar cookie crust, sweetened cream cheese, strawberry (or a flavor of your choice!) pie filling and a delightful crumble topping that is just to die for!
Then, after all that, you can add walnuts to the crumble to take it to the next level.
The strawberry crumble bars are going to make you a hit at the next potluck, church gathering, book club meeting, or any other event! I loved them so much and I hated giving them to my neighbor.
How to Make Strawberry Crumble Bars
For this strawberry crumble recipe, you will need:
- 1 Package of pre-made (or homemade!) sugar cookie dough
- 8 oz cream cheese
- ½ Cup of sugar
- ¼ Tsp almond extract
- 1 Can of strawberry pie filling
- ½ Cup of flour
- ¼ Cup of brown sugar
- 3 Tbsp of butter (cold)
- ½ Cup of walnuts (for the crumble)
Making the crumble bars is simple and easy, and the hardest part is waiting to eat them while they cool!
Your kids can help you press the cookie dough into the pan, mix the cream cheese, and crumble the mixture. Kids love to help in the kitchen.
- Preheat the oven to 375F.
- Press the cookie dough into a lightly greased 9×9 baking dish. Bake for 12 minutes and cool completely.
- Beat the cream cheese, sugar, and extract until smooth. Smooth over the crust and spoon the strawberry pie filling over the sweetened cream cheese.
- Whisk together the flour and brown sugar, then cut in the cold butter to form a grainy crumb. Add in the walnuts and sprinkle over the strawberry pie filling.
- Bake for 25 – 30 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting. You can serve them warm and gooey and eat with a fork, or firm them up in the refrigerator overnight and eat with your fingers.
I liked them best cold with a glass of milk! The perfect strawberry dessert bar.
Pre-Made or Homemade Cookie Dough?
You can use premade sugar cookie dough, or make your own!
With a premade sugar cookie crust, these were quick to whip up! However, if you prefer, you can take the extra time to make your own sugar cookie dough. Completely up to you.
Can I use a different pie filling?
Yes! You can swap out the strawberry pie filling for your favorite pie flavor. I plan on making another tray of these this summer for a family potluck party.
If you are looking for a quick and easy snack to bring to a gathering, look no further than these Strawberry Crumble Cookie Bars. I bet you already have what you need in your pantry!
More Recipes like Strawberry Crumble Bars
Check out these other easy bar recipes
Strawberries and Cream Cookie Crumble Bars
Simple and delicious Strawberries and Cream Cookie Crumble Bars made with cream cheese and strawberry pie filling.
Ingredients
- 1 package pre-made Sugar Cookie Dough
- 8 oz Cream Cheese
- 1/2 C Sugar
- 1/4 tsp Almond Extract
- 1 can Strawberry Pie Filling
- 1/2 C Flour
- 1/4 C Brown Sugar
- 3 Tbsp. Butter, cold
- 1/2 C walnuts
Instructions
- Preheat the oven to 375F.
- Press the cookie dough into a lightly greased 9x9 baking dish. Bake for 12 minutes and cool completely.
- Beat the cream cheese, sugar, and extract until smooth. Smooth over the crust and spoon the strawberry pie filling over the sweetened cream cheese.
- Whisk together the flour and brown sugar then cut in the cold butter to form a grainy crumb. Add in the walnuts and sprinkle over the strawberry pie filling.
- Bake for 25 - 30 minutes or until the edges are brown and toasty. Cool on a wire rack before cutting. You can serve them warm and gooey and eat with a fork, or firm them up in the refrigerate overnight and eat with your fingers.
- I liked them cold with a glass of milk! The perfect dessert bar.
Notes
This recipe was originally posted using a 9x13 baking pan, over the years of making these bars I decided that baking them in a smaller 9x9 pan yielded the best bars.
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