Strawberry Crumble Bars

Summertime desserts are all about fresh fruit and easy-to-make recipes. These homemade Strawberry Crumble Bars are a simple and sweet treat that everyone will enjoy.

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a plate of strawberry crumble bars.

Summer desserts are always a fave. If you like a good crumble recipe check out this yummy Healthy Peach Crisp and this delectable Rhubarb Crumble.

Why we love this recipe

  • These yummy bars have both taste and texture. From the sweet strawberry filling to the crispy, crumbly topping, this treat has it all.
  • They are versatile and can be enjoyed in different settings from a backyard BBQ or cookout to more formal occasions.
  • It is summer! These bars have massive seasonal appeal with fresh strawberries bursting out all over the markets. You can also try this Strawberry Smoothie with the bounty of berries. We love drinking it all summer long.
  • We also love that this recipe is naturally vegan. Another perk!
a plate of strawberry crumble bars withfresh strawberries.

Ingredients

Strawberry Filling:

  • strawberries – fresh summer berries are preferred when in season. You can also use frozen strawberries, no need to thaw them first.
  • water
  • vanilla – adds a sweet and creamy element to the recipe.
  • maple syrup – you can also use honey.

Oat Crust/Crumble:

  • spelt flour – while it does contain gluten as it is wheat, spelt flour is digested easier than regular wheat flour. It also has more protein – bonus! Substitute a gluten-free all purpose flour for any allergies or intolerances.
  • oats – old-fashioned rolled oats are ideal for crumble bars as the flakes will hold their shape and give the crumble topping a really nice texture.
  • coconut sugar – a favorite natural sweetener and a great substitute for brown sugar or white sugar but with a lower glycemic index.
  • baking soda
  • salt – use a pinch of fine sea salt to bring out all the flavors of your ingredients.
  • coconut oil – we use this in many recipes and drawing from our experience we find it works amazingly in baked goods. It is great for a dairy-free option. You can also use butter for non vegan.
ingredients on a counter.

Equipment

Instructions

Step 1

Start by heating the oven to 350 and lining the baking pan with parchment paper. Set the pan aside.

Step 2

Next, in a small saucepan add the filling ingredients and bring them to a boil over medium heat.

a pan with sliced strawberries in it.

Step 3

Reduce the heat to medium-low and simmer the strawberry mixture for about 10 minutes, stirring and breaking up the berries with the back of the spoon.

Once the filling has thickened to the texture of a thin strawberry jam, remove it from the heat and set aside.

filling mixture in a saucepan.

Step 4

Then, in a large bowl, whisk together the dry ingredients.

dry ingredients in a bowl being whisked.

Once they are combined, pour in the coconut oil and stir well.

oat mixture with coconut oil stirred in.

Step 5

Next, in the parchment-lined dish, press in just over half of the oat and flour mixture to make a nice even crust in the bottom.

Press it in really well.

oat crust pressed into a baking dish.

Step 6

Then, grab the pan with the strawberry mixture and pour it over the base.

We find using a small spatula the best tool for this job. Nothing gets left behind!

Spread the berry mixture evenly over the bottom crust layer.

cooked strawberries mixture being spread on top of the crust.

Step 7

Finally, sprinkle the remaining oat crumble mixture over top of the strawberry layer.

crumble topping sprinkled on the strawberry layer.

Step 8

Bake for 30 minutes, or until the top is golden brown.

Cool completely before slicing.

Expert tips

The key to a sturdy crust is to press the mixture really well into the bottom of the baking dish. You can use either a flat spatula or the bottom of a mixing cup to firmly press it in.

Allowing them to cool completely is very important. When first out of the oven they are still delicate. Letting them cool helps them firm and set properly, making it easier to cut and serve the bars without them falling apart.

a plateful of strawberry crumb bars.

Recipe variations

  • Add a zesty touch to your strawberry crumble bars by incorporating lemon zest or lemon juice into the strawberry filling. The citrusy flavor pairs well with the sweet strawberries and adds a refreshing element.
  • Add warmth and depth to your bars by incorporating spices like cinnamon, nutmeg, or cardamom into the crumble topping or strawberry filling. The spices complement the sweetness of the strawberries and add an extra layer of flavor.
  • For a tropical twist, sprinkle shredded coconut on top of the crumble mixture before baking. The coconut adds a subtle nuttiness and extra texture to the bars.
  • If you’re a chocolate lover, add chocolate chips or chunks to the crumble topping. Chocolate and strawberries create a delicious flavor profile.

Serving suggestions

  • Take your strawberry crumble bars to the next level by serving them with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of custard.
  • Serve them alongside other pastries, scones, or finger sandwiches for brunch or high tea.
  • Drizzle a sweet sauce over the strawberry crumble bars for added flavor and visual appeal. Caramel sauce, chocolate sauce, or strawberry sauce are all excellent choices.

FAQS

Can I use a different fruit instead of strawberries?

You can definitely experiment with other fruits. Raspberries, blueberries, blackberries, or a combination of berries are all delicious ideas.

Can I adjust the sweetness of the bars?

Yes, you can modify the sweetness by tweaking the amount of coconut sugar and/or maple syrup used in the filling and crumb topping. You can decrease or increase the sweeteners according to your taste preferences.

Storage and freezing

After they have cooled completely, you can store strawberry crumble bars in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate them for up to 5-7 days. For the best texture, let them come to room temperature before enjoying them.

To freeze any leftovers, wrap them tightly in plastic wrap and place them in a freezer-safe container or a freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature before serving.

a small plate with a stack of strawberry crumble bars.

More healthy strawberry recipes

a glass of strawberry banana smoothie.

Strawberry Banana Oatmeal Smoothie

a plate of gluten free strawberry shortcake.

Gluten Free Strawberry Shortcake

A jar of strawberry chia jam.

Strawberry Chia Jam

a glass with a healthy strawberry smoothie in it.

Strawberry Hemp Seed Smoothie

**This recipe was originally posted on March 19, 2014, updated on August 29, 2019, and updated again on June 2, 2023.**

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Strawberry Crumble Bars

Sharon Rhodes
Summertime desserts are all about fresh fruit and easy-to-make recipes. These homemade Strawberry Crumble Bars are a simple and sweet treat that everyone will enjoy.
5 from 29 votes
Prep Time 30 minutes
Cook Time 30 minutes
Cool 1 hour
Total Time 2 hours
Course Dessert, Snack
Cuisine American
Servings 32 squares
Calories 88 kcal

Ingredients
  

Strawberry Filling

Crust/Crumble

Instructions
 

  • Heat oven to 350 and line a 9×13 inch baking pan with parchment paper.
  • Next, in a small saucepan add the filling ingredients and bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes, stirring and breaking up the berries with the back of the spoon. Once the filling has thickened, remove it from the heat and set aside.
  • Then, in a large mixing bowl, whisk together the dry ingredients – flour, oats, coconut sugar, baking soda, and salt. Once they are combined, stir in the coconut oil and stir again to incorporate it.
  • Next, press in just over half of the crust mixture into the lined baking dish. Pressit in well to make a nice even base for your bars.
  • Then, pour in the strawberry filling over the base and spread it out evenly.
  • Finish by sprinkling the remaining crumble mixture over top of the strawberry layer.
  • Bake for 30 minutes, until the top is golden brown.
  • Cool completely in the pan before removing and slicing. About 1 hour.

Video

Notes

Expert tips

The key to a sturdy crust is to press the mixture really well into the bottom of the baking dish. You can use either a flat spatula or the bottom of a mixing cup to firmly press it in.
Allowing them to cool completely is very important. When first out of the oven they are still delicate. Letting them cool helps them firm and set properly, making it easier to cut and serve the bars without them falling apart.

Storage and freezing

After they have cooled completely, you can store strawberry crumble bars in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate them for up to 5-7 days. For the best texture, let them come to room temperature before enjoying them.
To freeze any leftovers, wrap them tightly in plastic wrap and place them in a freezer-safe container or a freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature before serving.

Nutrition

Calories: 88kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 58mgPotassium: 29mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 5mgCalcium: 4mgIron: 0.5mg
Keyword strawberry crumble bars
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20 Comments

  1. I just put these in the oven and am wondering if the pan size is listed wrong? I started out with the 9×13 but there was not going to be nearly enough strawberry filling. I put them in an 8″ square pan and that looked right. Either way, hoping they’ll be a hit with my 5 and 3 year olds!

    1. Hey Molly! I hope they worked out and the kiddos loved ’em. I do usually use a 9×13. Maybe it’s just a matter of how thick the strawberry layer is?

  2. Thank you for getting back to me, I am going to give it a try with the oat flour! I think my 4 year old son will love these, he loves strawberries and he is also a fan of bars!

    1. My (40 year old) fella loves these and he’s usually a good gauge as to what the kids will like. 😉 I hope you both love them!

    1. Hey Ashley! I would try the GF oat flour since there is already an ‘oaty’ theme going on. I can relate with the overwhelming feeling of a pantry full of flours! It does get expensive. I typically roll with the spelt or almond flour (for a gluten free option). I think your strategy with making your own oat flour is a great one. Perfect for baking. I hope you love the bars! 🙂

  3. These look great! Is there another gluten-free flour I could use here? I am recently gluten-free and am a bit overwhelmed with stocking my pantry with so many different flours! Not to mention, it’s expensive. I have been making my own gf oat flour, but I also have brown rice and quinoa flour. Do you think either would work or do I need to track down some spelt flour?

  4. These look amazing, but what can I use besides coconut oil? I’ve tried and tried to love it but I’m not a fan of coconut at all and it’s all I can taste when I prepare food with it. I ended up giving my coconut oil to a friend who adores it. Thanks!

    1. You could sub the coconut oil with either melted butter or, if you’re vegan, Earth Balance. Both of these should work well. I hope you love them! 🙂

  5. This looks so good! I can only imagine how sweet they’ll be using in-season strawberries this summer! Yum!!!

  6. Oh, Sharon! You are on a serious hot streak, my friend! Another killer-good recipe! These are just gorgeous! Pinning super-fast! And yes, I totally, totally relate to the blogging joy of finding other people who share my passion for healthy eating in a balanced lifestyle … and who think snapping multiple (multiple!!!) pictures of food is endlessly entertaining! 😀

    1. Thanks Shelley! You know what else I love about the blogging community? The love and positivity, from YOU especially, that swirls around us. I truly appreciate your uplifting spirit, not to mention your amazing recipes and tips as well. xxoo

  7. This makes me so happy! Soooo glad you loved the recipe and I love that you used spelt flour. Definitely going to try that next time, as I’m trying to lay low on regular wheat flour for easier digestion and such. Beautiful pictures 🙂

    1. Thank YOU Melissa! I loved these bars. 🙂 As for the spelt flour, it’s such a great sub. Bakes up beautifully!

  8. Yummy! What a delicious recipe. I’ve had success with every recipe of yours so far, so I’m excited to try these. I bet my girls will love them too! 🙂

  9. Sharon this has to be the absolute best bar recipe I’ve seen. I love how you mixed the strawberries with the maple syrup first…mmmm…my mouth is watering just thinking about these. Thanks for your tip about the spelt flour – I usually reach for all purpose but I’m going to get spelt next time! 😉

    1. I adore the spelt flour! It’s great wherever you would use all purpose. These bars are almost too good! I had to share. 😉

5 from 29 votes (29 ratings without comment)

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