You will want to add these simple Strawberry Crumble Bars to your summer dessert rotation!
Simple to make, these bars are delicious on their own or take them to the next level with a scoop of ice cream.
Perfect for a summer barbecue, potluck or just because!During the summer months, all I really want are desserts made with fresh fruit. Grilled peaches with ice cream and strawberry-rhubarb sundaes are two of my favourites.
But, these strawberry crumble bars might just be my NEW favourite summer treat!
They are SO easy to make because the top and bottom dough or ‘crust’ is made in just one bowl. And once they’re baked, you can keep them in the fridge for up to 4 days so they’re right there when you need a sweet treat.
What’s in a Strawberry Crumble Bar
Strawberries: Use the freshest strawberries you can find! Frozen strawberries will not work in this recipe.
Lemon zest: Brightens up the strawberry flavour!
Oats: Rolled oats are used as a part of the bottom and top layer of these bars for a lovely, chewy bite.
Flour: Keeps the base and top layer together.
Sugar: Both brown sugar and white sugar give the best balance of sweetness in this recipe.
Unsalted Butter: Butter holds it all together!
Baking Soda: For a little extra lift to the bottom and top layers of these bars when baked.
Salt: A pinch of salt is needed since the recipe used unsalted butter.
Strawberry Crumble Bars
Make these easy strawberry crumble bars for a perfect summer dessert! Enjoy as-is or take them next level with a scoop of vanilla ice cream.
Ingredients
For the strawberry filling
- 2 cups chopped fresh strawberries about half-inch pieces
- 2 tbsp sugar
- 2 1/2 tsp cornstarch
- zest of one lemon
For the crumble crust
- 1 cup all purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1/4 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 tbsp unsalted butter, melted 1 stick butter
Instructions
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Preheat the oven to 350F and line a square 9x9 inch baking pan with parchment paper or grease the pan well with butter.
For the strawberry filling
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In a small mixing bowl stir together the diced strawberries, sugar, cornstarch and lemon zest until strawberries are well-coated. Set aside.
For the crumble crust
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In a medium mixing bowl whisk together flour, oats, sugar, brown sugar, baking soda and salt. Stir in melted butter and mix until fully combined, creating a crumbly mixture.
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Save 1 1/4 cups of the crumble crust mixture and set aside. Pour the rest of the mixture into the baking pan and press into an even, flat base layer with your hands.
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Pour the strawberries mixture including all the juices onto the crumble crust base layer in the pan. Spread the strawberry mixture into an even layer.
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Finally, sprinkle the 1 1/4 cups crumble crust mixture you saved over the strawberries layer, evenly coating them.
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Bake for 35-40 minutes until crumble crust topping is golden brown and strawberries are set (they may be bubbling).
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Remove from oven and let completely cool in the pan or they will fall apart if not completely cooled before cutting. You can also place them in the fridge to help cool faster.
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These will keep in the fridge for up to 4 days!
For a more decadent dessert
- Add a scoop of vanilla ice cream to top each bar.
- Whip up fresh whipped cream as a topping.
- Top with some of my whipped mascarpone cheese topping from my berries & cream recipe.
More summer dessert recipes to love from the blog:
Grilled Peaches with Oat Crumble & Vanilla Ice Cream
Strawberry Rhubarb Toasted Oat Sundaes
Chocolate Chip Cookie Ice Cream Sandwiches
Until the next cooking adventure,
Jess
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