Hello, strawberry season! We’ve been waiting for you all year long. If you’re like me and you run around grabbing alllll of the fresh cartons of strawberries this time of year, today’s recipe has your name on it.
One of my fav desserts to make with summer fruit is crumble bars or pie bars (like my famous blueberry pie bars!) because they’re super low maintenance and you can truly use any fruit you like. Not to mention, they’re absolutely delicious and a guaranteed crowd-pleaser. These strawberry crumble bars have the perfect amount of sweetness in the filling and the crust, plus a wonderful crumble topping that is melt-in-your-mouth good.
Bake them up, share them with your neighbor or bring them to your next BBQ and enjoy!
Everything you’ll need to make these gluten free strawberry crumble bars
These healthier strawberry oatmeal bars are made with simple ingredients that keep them gluten free and easily vegan. Plus they pack whole grains and fresh fruit AKA good enough for breakfast! Here’s what you’ll need to make them:
- Flour: you’ll use a mix of almond flour and oat flour to make these strawberry crumble bars.
- Oats: the delicious base and crumble topping also uses rolled oats.
- Butter: keep the bars perfectly moist with some melted butter.
- Strawberries: the star of these gorgeous strawberry pie bars!
- Sweetener: you’ll also need some pure maple syrup to sweeten the crust, filling and crumble topping.
- Cornstarch: a little cornstarch helps to thicken the strawberry filling and hold it together.
- Lemon juice: a tiny squeeze of lemon juice to the filling for a fresh, bright flavor.
- Baking staples: you’ll also need some salt, vanilla and almond extract to pull the flavors together.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can suggest for substitutions in these healthy strawberry crumble bars:
- Go nut free. Out of almond flour or allergic to nuts? Use the base & topping in these blueberry pie bars.
- Keep them vegan. Feel free to use vegan butter or coconut oil instead of regular butter.
- Swap the cornstarch. Instead of cornstarch you can also use arrowroot starch.
- Choose your sweetener. If you don’t have any maple syrup you can also use 1/2 cup brown sugar or coconut sugar.
Can I use frozen strawberries?
Yes, frozen strawberries will also work well in this recipe! Feel free to add them directly to your pot when you make the filling.
Add a little indulgence
Looking for more of an indulgent treat? These strawberry crumble bars would also be delicious with a white chocolate drizzle or even this yummy lemon glaze on top after baking!
Make your own oat flour
Easily make your own gluten free oat flour by simply placing rolled oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. Make sure to measure out the oat flour after blending.
Wonderful strawberry crumble bars in 5 easy steps
- Prep your pan. Line a 9×9 inch pan with parchment paper and spray it with nonstick cooking spray to ensure that the bars don’t stick.
- Make the crumble. The crust and crumble come from the same “dough.” Simply mix together the flours, oats and salt, then stir in the butter, maple syrup and vanilla until a lovely dough starts to clump together. Reserve 1 cup for the crumble topping.
- Bake the crust. Press the rest of the dough into your prepared pan and bake it up.
- Make the filling. Next, you’ll simmer the fresh strawberries, maple syrup, cornstarch, lemon juice & almond extract in a medium pot. Stir frequently until the filling thickens and the strawberries start to release their juices.
- Top & bake again. Pour the strawberry filling over the baked crust, top with the rest of the crumble and bake it again. Let them cool completely at room temp or the fridge and serve!
Storing & freezing tips
- In the fridge: I recommend storing these strawberry oatmeal bars in an airtight container or bag in the refrigerator for up to 1 week.
- In the freezer: these strawberry crumble bars are freezer-friendly! Once they’re completely cooled, place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.
Tools you’ll need
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I hope you love these delicious strawberry crumble bars! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Beautiful strawberry crumble bars made with almond flour and oat flour to keep them gluten free. These strawberry oatmeal bars are easily made vegan and are naturally sweetened with fresh strawberries and a bit of pure maple syrup. The perfect summer treat with the sweet taste of strawberry pie in every bite!
- For the crust:
- 1 1/2 cups packed fine almond flour (do not use almond meal)
- 1 1/2 cups oat flour
- ¾ cup oats
- 1/2 teaspoon salt
- 1/2 cup melted and cooled salted butter (or sub vegan butter or melted coconut oil)
- 1/3 cup pure maple syrup
- ½ teaspoon vanilla extract
- For the filling:
- 1 pound fresh strawberries, diced
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch (or arrowroot starch)
- 1 teaspoon lemon juice
- ¼ teaspoon almond extract (or sub vanilla)
Preheat the oven to 350 degrees F. Line a 9×9 inch pan with parchment paper and spray the pan with nonstick cooking spray to prevent sticking.
To make the base + topping: In a large bowl, use a fork to mix together the almond flour, oat flour, oats and salt. Add in melted butter, pure maple syrup and vanilla extract and stir until a nice crumble forms and dough begins to clump together. Reserve 1 cup of the mixture for the topping and set aside. Use your hands to evenly press the remaining dough into the bottom of the pan.
Bake the crust for 10 minutes, then remove from heat.
While your crust is baking, make your strawberry filling: place a medium pot over medium heat. Add in strawberries, maple syrup, cornstarch (or arrowroot), lemon juice and almond extract. Bring to a simmer, then reduce heat to low and cook for 3-5 more minutes, stirring frequently until the mixture is slightly thickened and strawberries release some of their juices.
Pour strawberry filling over the crust and use a spoon to spread over the top. Top with the reserved topping. Bake for 35-45 minutes or until filling bubbles along the edges and top is golden brown. Allow bars to cool completely before cutting into, otherwise they will fall apart. To speed up this process you can transfer to the fridge. Serve with vanilla ice cream for dessert, or enjoy a slice as a snack!
If you want to make this recipe nut free, feel free to use the crust and crumble from my blueberry pie bar recipe.
To freeze: these strawberry crumble bars are freezer-friendly! Once they’re completely cooled, place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.
Servings: 16 bars
Serving size: 1 bar
Saturated fat: 4g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Link to the original: Original Source Link