Strawberry Crumble Bars, a fantastic summer dessert made with fresh and juicy strawberries and oats, a super easy dessert that is chewy, rich and buttery, and it can be enjoyed as a nice treat anytime of the day. Unlike a traditional crumble, these crumble bars can be enjoyed on the go too, making it the ideal treat for a picnic or garden party too.
If you like crumbles of any kind, you will definitely love these crumble bars. They are as scrumptious and indulgent, but there is no need for a plate or cutlery to enjoy them, as they make some great bites on the go.
It's strawberry season and I couldn't be happier about it! I absolutely love berries of any kind, and as much as I love them on their own, they make delicious desserts too - and if you have lots of strawberries around, these crumb bars are a must-bake.
Unlike a traditional crumble dessert which is made of fruit topped with a crumbly topping of butter, flour and sometimes oats, crumble bars have 3 layers: the bottom layer is made with a crumble mixture pressed well into a firm base, fruit, then crumble mixture scattered on top.
Bake it in the oven until the top is golden and the bottom is nicely baked, and you are in for a treat! It works with absolutely any fruit that you would otherwise use in a crumble, like my Strawberry Rhubarb and Gooseberry Crumble or Apple Crumble with Oats.
- strawberries - I used fresh ones
- lemon juice - it adds a nice kick to the strawberries
- cornflour - corn starch in the US - prevents the strawberries from releasing too much liquid during baking
- flour - I used regular plain flour for the crumble
- oats - the fine oats you use for porridge, but not instant oats
- sugar - the light brown sugar makes the bars chewy and rich
- butter - either salted or unsalted
Step-by-step photos and instructions
- In a mixing bowl, add the sifted flour, oats and sugar and well mix
- Add the melted butter and mix well to get a lumpy mixture
- Next, wash and cut the strawberries into chunks, and add them to a mixing bowl
- Add the lemon juice and cornflour and mix well to combine (photo 7)
- In a square baking tray lined with non-stick paper, add half of the crumble mixture, and press down well to have a firm base
- Top with the fruit, and scatter the remaining crumble mixture on top
- Bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 50 minutes until the top is golden.
- Leave it to cool down completely before slicing it into bars.
Once the dessert comes out of the oven, it might still look like it's too soft to be cut into squares, but not to worry, it's absolutely fine - just leave it to cool down completely, and it will harden nicely to allow a good slicing.
There is no need to refrigerate the bars, they can be stored into an airtight container, they will stay nice and chewy for a few good days.
Other crumble desserts
- Apple and Blackberry Crumble Bars45 Minutes
- Lemon Blueberry Crumble Pie40 Minutes
- Cherry Crumb Pie1 Hours 5 Minutes
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Strawberry Crumble Bars
- 250 g fresh strawberries
- 200 g plain flour
- 150 g light brown sugar
- 200 g butter (melted)
- 75 g porridge oats
- 1 tablespoon cornflour (corn starch)
- 1 tablespoon lemon juice
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit, 170 fan oven).
- In a mixing bowl, add the sifted flour, oats and sugar, and mix well.
- Add the melted butter and use a spatula to mix to get a lumpy mixture.
- Transfer half of the mixture to a square tray lined with non-stick paper (my tray is 24 cm X 5 cm high (9 inches x 2 inches).
- Press down well to have a firm base.
- Wash the strawberries and pat them dry with kitchen paper.
- Hull and cut them into cubes, add the cornflour and lemon juice over, and mix.
- Add the mixture to the tray, and top with the remaining crumble, scattering it around.
- Bake for 50 minutes until golden.
- Remove it from the oven, and leave it to cool down completely before slicing.
- Once the dessert comes out of the oven, it might still look like it's too soft to be cut into squares, but not to worry, it's absolutely fine - just leave it to cool down completely, and it will harden nicely to allow a good slicing.
- There is no need to refrigerate the bars, they can be stored into an airtight container, they will stay nice and chewy for a few good days.
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