These Strawberry Crumble Bars are what you want to make as soon say you find Spring’s gorgeous strawberries at the market. They are made with an oat base and crumble and are better when chilled. But I guarantee they’ll be gone before it’s totally chilled.
Originally published on March 25, 2019 and updated on May 19, 2020. I just love these bars! I bought a couple of containers of oats for my pantry for staying home these last couple of months. In case you happen to have extra oats around these days in your pantry, you have to try these delightful bars.
So it goes that when you live in Florida, you will find in season strawberries in January. It’s no wonder that we are baking with strawberries all winter long. When March arrives, and the strawberry recipes start to appear, I feel as if I’m already onto summer recipes.
Could there be a way to share another strawberry recipe here?
When it seemed as if we were entering days of 80F temps we were hit with a big cold front and it seems like winter just decided to pay us another short visit. If that is the case no matter where you live, make it feel like a warm spring day and brighten it up with these Strawberry Crumble Bars.
How do you make Strawberry Crumble Bars?
Let’s move on to this super easy recipe that makes the most sweet and juicy strawberry bars. They really are very simple to put together. It all begins with your crust and topping.
Crumb Topping for Strawberry Crumble Bars
As it is with so many crumb bar recipes, the base is also used as a lovely crumb topping. First step is to mix the crumb toppings together. Next, you press half into the bottom of your lined baking pan (I used parchment paper).
Fresh Strawberry Filling
Here is how you make the strawberry filling. You just have to combine the berries in the cornstarch, sugar and lemon zest. The cornstarch is essential in the filling as it is used to thicken them up. Once the oat based crust is ready and pressed into your baking pan, spoon the juicy berries on top of the crust.
Once the berries are spooned into the crust, add on remaining portion of the crumble on top.
The final step is to let them chill (makes them easier to slice)and you could drizzle on the glaze. They are great even without the glaze.
This is a recipe that was found on Smitten Kitchen and it’s recommended to chill the bars. From reading through her post and comments I think there were some that wanted the bars to be more firm bar texture.
Fresh Strawberry Dessert
I’m going to be completely honest and say that the first time these were made that not one of my beast family members awaited for them to chill. As soon as I took the last photos there were plates being passed around and juicy crumble slices being devoured by one and all (and it was not totally chilled, as I didn’t wait for that to take the photos).
They are so good!! If you could resist eating them before they’re totally chilled they will be more firm and you could even serve them with a scoop of ice-cream. Or you could enjoy them the next day for breakfast (they have oats!) with your favorite yogurt. No matter how you decide to do it, it will be a good thing!!
Other strawberry recipes
- Strawberry Yogurt Cake (one of my favorites!)
- Fresh Strawberry Bundt Cake
- Strawberry Monkey Bread
- Strawberry Crostata
- Vegan Strawberry Banana Bread
Happy Baking! xx
One last thing…I promise!
Just a quick request: if you enjoyed these strawberry crumble bars as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
Strawberry Crumble Bars
For the crust and crumble:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- ½ teaspoon salt
- 8 tablespoons unsalted butter melted (I used Earth Balance Vegan sticks)
- ½ teaspoon vanilla extract
For the filling:
- 2 cups finely chopped strawberries
- 2 tablespoons sugar
- Zest of one lemon around 1 tablespoon, and juice will be for the glaze
- 2 teaspoons cornstarch
For the glaze:
- ½ cup powdered sugar
- 1 tablespoon lemon juice from the lemon zested
For the crust:
- Preheat the oven to 375°F and line an 8"x8" baking pan with parchment paper.
- In a medium sized bowl, stir together the oats, flour, brown sugar, and salt. Add in the melted butter (I used Earth Balance Vegan sticks)and vanilla; stir until combined.
- Reserve about 1/3 of the oat mixture for the topping. Spoon in the remaining 2/3 of the crumble mix into your prepared baking pan and press to form a crust.
- Bake for 10-13 minutes, or until the edges of the crust begin to lightly brown. While it’s baking, prep the filling.
For the filling:
- In a small bowl, stir together the strawberries with the sugar, lemon zest and cornstarch. Spoon the strawberry filling over the warm crust and spread evenly with a spatula.
- For the crumble:
- Sprinkle the rest of the crumble mixture over the strawberry filling and try to cover as much of the strawberries as you can. There will be spots that aren’t completely covered.
- Bake for 30-35 minutes until the the crust and the crumble are golden and strawberries bubble just a little (mine was ready at just about 32 minutes. Every oven is different).
- Cool completely before trying to remove from the pan. Let chill for a few hours in the refrigerator before slicing or you could dive right in as we did. If you choose to not wait, it will be very tricky to slice them and they will not stay intact.
For the glaze:
- In a small bowl whisk together the confectioner’s sugar and lemon juice. Add more juice if it is too thick and add a little bit more confectioner’s sugar if you need it to be a little thicker. Adjust to how you like your glaze to be. Drizzle the glaze over the chilled bars, slice and enjoy!