Description
Strawberry Oatmeal Crumble Bars are a simple baked dessert made with a buttery oat crumble crust and a fresh strawberry filling. This recipe is ideal for last-minute desserts, busy days, or when you need an easy homemade treat that slices well and stores nicely.
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
-
Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper or grease well with butter.
-
In a small mixing bowl, stir together the chopped strawberries, sugar, cornstarch, and lemon zest until the strawberries are evenly coated. Set aside.
-
In a medium mixing bowl, whisk together the flour, oats, sugar, brown sugar, baking soda, and salt.
-
Stir the melted butter into the dry ingredients until fully combined and crumbly.
-
Measure out 1 1/4 cups of the crumble mixture and set it aside for the topping.
-
Press the remaining crumble mixture firmly into the prepared pan to form an even base layer.
-
Spread the strawberry mixture, including all juices, evenly over the crust.
-
Sprinkle the reserved crumble mixture evenly over the strawberry layer.
-
Bake for 35–40 minutes, until the topping is golden brown and the strawberry layer is bubbling slightly.
-
Remove from the oven and allow the bars to cool completely in the pan. For faster cooling, refrigerate once slightly cooled.
Notes
-
Let the bars cool completely before slicing to prevent them from falling apart.
-
Press the crust firmly to create a stable base.
-
Store bars in the refrigerator for up to 4 days.
-
Best served chilled or at room temperature; reheating is not recommended.