Strawberry Crumble Bars

An overhead close up of a number of strawberry oat bars with an oatmeal crumble topping.

5 from 1 vote

Strawberry bars made with a sweet strawberry filling between layers of oat crust and crumble topping, perfect for an easy dessert.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: bars

Author: Deryn Macey

Ingredients

Crust and Crumb Layers

1 1/2 cups rolled oats 150 g
1 cup gluten-free flour 120 g
1/3 cup packed brown sugar 65 g
2 teaspoons vanilla extract
1/2 cup melted or very soft coconut oil 100 g

Strawberry Filling

1 lb. fresh strawberries leaves removed and diced (454 g)
2 teaspoons tapioca starch
3 tablespoon lemon juice
1 tsp lemon zest optional
1 tablespoon cane sugar 15 g

Instructions

Preheat the oven to 375 degrees Fahrenheit. Line an 8-inch baking pan with parchment paper.
In a large mixing bowl, combine the rolled oats, brown sugar, and flour. Add vanilla extract and coconut oil. Mix until all ingredients are well combined and clumps begin to form.
1 1/2 cups rolled oats, 1 cup gluten-free flour, 1/3 cup packed brown sugar, 2 teaspoons vanilla extract, 1/2 cup melted or very soft coconut oil
Press the mixture into the bottom of the prepared pan evenly, reserving about 3/4 cup for the crumble topping.
Add the diced strawberries, tapioca starch (tapioca flour), lemon juice and sugar to a bowl and gently mix to coat the strawberries.
1 lb. fresh strawberries, 2 teaspoons tapioca starch, 3 tablespoon lemon juice, 1 tsp lemon zest, 1 tablespoon cane sugar
Pour strawberry mixture over bottom crust in pan and spread into an even layer.
Take the remaining oat mixture and sprinkle it over the strawberry filling.
Bake for 45-50 minutes, or until the strawberries have cooked and are bubbly. The crumble should be a light golden color.
Let the bars cool for a minimum of one hour before removing them from the pan. Once cooled, slice into 16 squares and enjoy.

Notes

You can substitute melted butter for the coconut oil. Gluten-free flour can be substituted with all-purpose flour or white whole wheat flour.

Be sure the bars are completely cooled before storing then store in an airtight container for up to 3 days at room temperature or in the fridge for 1 week. You could also just wrap them tightly with plastic wrap or foil directly in the pan to store.

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