Strawberry Shortbread Bars

For the shortbread crust:
Preheat oven to 350ºF.

In a food processor, add in flour, brown sugar, salt, and butter. Pulse until crumbs form.

Press crumb mixture into the bottom of an 8×8 greased pyrex. Bake crust for about 15 minutes until it is a light golden brown. Remove crust from oven.

For the filling:
Combine berries, brown sugar, white sugar, cinnamon, lemon juice and corn starch. Stir together and pour over top the warm shortbread crust.

For the crumble:
In a large food processor, add all ingredients for the crisp. Pulse until combined and crumbly. Pour crumbs over top of strawberries.

Bake for 45 minutes.