• Line your pan with parchment paper or coat with oil/butter. Set aside till you will need. Preheat oven to 350F.

Make your Filling

• grab a medium-sized, heavy-bottomed saucepan, combine 3 ½ cups strawberries, sugar, cornstarch, lemon juice, and salt over medium-low heat. Stir frequently until strawberries release their juices (about 5 or so minutes),
• Cook until the filling is thickened. Turn off heat and add butter, stir until butter is melted.
• It is better for the filling to have some time to cool down. While your filling is cooling, prepare your crumble.

Crust & Crumble Topping

• Combine flour, sugar & brown sugar, baking powder, cornstarch, and salt in a food processor or stand-alone mixer. Turn on for a couple of turns to just combine.
• Cut cold butter into small pieces and scatter the pieces over your flour mixture. Pulse/mix again until the butter and flour mixture and the mixture resembles coarse crumbs.
• Add egg and vanilla extract and continue to blend until mixture is just beginning to cling together and holds together if you press the dough together with your fingers. If your flour is thirsty, add 1-2 tbs of butter at a time.
• Divide dough, about two-thirds will go on the bottom of a pan, and a smaller portion will cover strawberries on the top. Use your hands or the back of a spoon to evenly press the crumble mixture into your pan
• Add remaining fresh strawberries into strawberry jam. Stir to combine all together. Pour strawberry mixture over crumb crust and spread it so that it is evenly distributed
• Use your hands to scatter the remaining crumble mixture evenly over the top of the strawberry layer.
• Bake the Gluten-Free Strawberry Crumb Bars in a preheated oven at 375 degrees F for about 45 minutes or until the crumb topping is a light golden brown.