Description
Enjoy these Strawberry Crumble Bars with a buttery oat crust, a sweet strawberry filling, and a crunchy crumble topping. Ideal for dessert or a delightful snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, and salt. Stir until well mixed.
- Pour in the melted butter and mix with a fork or your fingers until the mixture resembles coarse crumbs.
- Reserve about 1 cup of this mixture for the crumble topping and set aside.
- Press the remaining mixture firmly into the bottom of a greased 8×8-inch baking dish.
- In a medium bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until well coated.
- Let the strawberry mixture sit for about 10 minutes to release juices.
- Pour the strawberry filling over the pressed crust in the baking dish, spreading it evenly.
- Sprinkle the reserved crumble mixture evenly over the strawberry filling.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Remove from the oven and let cool in the pan for 10-15 minutes.
- Transfer to the refrigerator and chill for at least 1 hour for easier slicing.
- Once cooled, cut into squares or rectangles using a sharp knife.
- Serve as is, or top with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For cleaner cuts, run the knife under hot water and dry it off before slicing.
- These bars can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes