Strawberry Oatmeal Crumble Bars (Printable)
Sweet strawberry filling with a buttery oat crumble, baked into portable bars - serve warm with vanilla ice cream.
# What You Need:
→ Crust and Crumble
01 - 1 1/2 cups rolled oats
02 - 1 1/4 cups all-purpose flour
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 3/4 cup unsalted butter, melted
→ Strawberry Filling
08 - 2 cups diced fresh strawberries
09 - 1 tablespoon lemon juice
10 - 2 teaspoons cornstarch
11 - 1/3 cup granulated sugar
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease.
02 - In a large bowl, combine rolled oats, all-purpose flour, packed brown sugar, granulated sugar, baking powder, and salt. Add the melted butter and mix until the mixture is crumbly.
03 - Reserve 1 cup of the oat mixture for the topping. Firmly and evenly press the remaining mixture into the prepared pan to create the base crust.
04 - In a separate bowl, gently mix together diced strawberries, lemon juice, cornstarch, and granulated sugar until the fruit is evenly coated.
05 - Spread the strawberry mixture evenly over the crust layer in the pan.
06 - Scatter the reserved oat mixture evenly over the strawberry layer.
07 - Bake in the preheated oven for 35 to 38 minutes, or until the crumble is golden brown and the filling is bubbling.
08 - Allow bars to cool completely in the pan. Lift out using parchment paper and cut into individual bars.
# Expert Tips:
01 -
- You can use nearly any berry you have on hand, making it feel wonderfully resourceful.
- The warm, jammy middle paired with the crisp oat top means you never have to choose between a cookie and pie again.
02 -
- Taking the bars out of the pan too soon will lead to a gooey mess—patience is seriously rewarded here.
- Swapping in frozen berries once meant a slightly runnier filling, but a little extra cornstarch made all the difference.
03 -
- Let the bars cool completely before slicing for neat edges that won't fall apart.
- A little sprinkle of raw sugar on top before baking makes for a perfect, crackly crust.