Description
These Strawberry Oatmeal Crumble Bars combine a buttery oat crust and crumble topping with a fresh, sweet strawberry filling. Perfect for a snack or dessert, they offer a delicious balance of tart and sweet flavors with a satisfying crunchy texture.
Ingredients
Scale
Crust and Topping
- 1/2 cup unsalted butter (melted)
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon salt (or to taste)
Strawberry Filling
- 2 cups coarsely chopped fresh strawberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil and lightly spray it with cooking spray to prevent sticking.
- Melt Butter: Melt the unsalted butter in a microwave-safe bowl for about 1 minute until fully melted and slightly warm.
- Mix Crust and Topping: In a medium bowl, combine the melted butter, all-purpose flour, old-fashioned oats, granulated sugar, light brown sugar, and salt. Stir until fully combined. Set aside about one heaping cup of this mixture for the crumb topping.
- Form Crust: Press the remaining oat mixture evenly into the bottom of the prepared pan to create a firm crust layer.
- Prepare Strawberry Filling: In a separate bowl, mix together the coarsely chopped strawberries, 1/3 cup granulated sugar, lemon juice, and cornstarch until the strawberries are well coated.
- Assemble Bars: Pour the strawberry filling evenly over the crust in the pan. Then crumble the reserved oat mixture evenly over the strawberry layer to form the crumble topping.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
- Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan before slicing into 16 squares. This helps the filling set and makes slicing easier.
Notes
- Use fresh, ripe strawberries for the best flavor.
- You can substitute frozen strawberries, but thaw and drain excess liquid before using.
- The bars are best served at room temperature or slightly chilled.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
