• Preheat oven to 375° and right before adding crumb mixture, spray a 9 x 13 baking dish with a non stick spray.

For The Strawberry Filling

• Add thawed, sliced strawberries to a medium bowl. 
• In a small bowl, whisk sugar and corn starch together and sprinkle over strawberries. Gently stir and set aside, stirring occasionally.

For The Crumb Bars and Topping

• In a large bowl, whisk flour, brown sugar, sugar, baking powder, salt and cinnamon together.
• Using a pastry blender or a fork, cut butter into flour mixture until crumbly.
• In a small bowl, whisk egg and vanilla together and add to flour mixture once butter has been added and mixture is crumbly. Continue using pastry blender until combined.
• Remove half of crumb mixture (approximately 3 cups) and press into prepared baking dish.
• Stir strawberries and then add to the top of the crumb mixture.
• Using clean hands and with the remaining crumb mixture, squeeze with hands to combine and add crumbles over strawberries.
• Place in the oven uncovered and bake for approximately 50-55 minutes or until crumb topping is slightly browned.
• Let cool completely before cutting into squares.
• *If using fresh strawberries, use 4 teaspoons of corn starch.