Strawberry Crumb Bars with oats (Gluten-free)
These strawberry bars with oat crumble are the perfect mix of sweet, juicy fruit and a buttery oat crumble. They’re easy to make and taste like homemade strawberry pie. They pair very well with a scoop of ice cream and are a perfect summer dessert!
Jump to Recipe
Strawberry oat crumble bars
These strawberry crumb bars are amazing and a perfect summer fruit dessert! They have a buttery oat crumble and a fresh, deep strawberry flavor. They’re a great fruit dessert to take advantage of strawberry season.
They are easy to make, and you can make the crust, crumble, and filling separately in advance and assemble them when desired. Serve the fruit bars plain or with a scoop of vanilla ice cream or whipped cream. For more strawberry desserts, here is the link to this incredible strawberry tart with vanilla pastry cream.
Ingredients
- Strawberries: Fresh strawberries are the best option for this recipe; they give the best texture and flavor. Choose ripe but firm strawberries with a bright red color. Avoid overripe strawberries, as they’ll release more liquid during baking. If using frozen strawberries, thaw and drain them well before cooking to prevent excess moisture.
- Orange juice: fresh orange juice.
- Oats: gluten-free all-fashioned rolled oats.
- Butter: unsalted butter.
How to make GF strawberry crumb bars
Crust:
Preheat oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper.
Place gluten-free all-purpose flour, baking powder, brown sugar, and salt in a food processor. Add the diced cold butter and pulse. You can also make it by hand in a medium bowl.
Place the mixture into the prepared pan and press down into an even layer with your fingers.
Bake for 20 minutes until the edges are slightly golden brown. Set aside.
Strawberry filling:
While baking the crust, place strawberries, orange juice, sugar, and cornstarch in a medium saucepan and cook over medium-low heat, stirring frequently, until slightly softened and bubbly (about 5 minutes). Remove from heat and set aside.
Oat crumble:
Whisk together gluten-free oats, gluten-free all-purpose flour, sugar, and cinnamon. Add the cold diced butter and mix with a fork or rub it with your fingertips until crumbs form. Set aside.
Assemble:
Spread the strawberry filling over the pre-baked crust and top with the oat crumble.
Bake in the preheated oven (350°F/180°C) for another 20 minutes or until the strawberry topping is warm and bubbly and the crumble is golden brown.
Let cool before removing. Lift bars from the pan and slice them.
Serve with a scoop of ice cream or whipped cream.
Leftovers should be stored in the refrigerator for about five days. They can also be frozen in an airtight container or freezer bag.
Baking tips
- Use fresh, ripe strawberries: Choose strawberries that are firm, flavorful, and bright red. If they are overripe or very juicy, the filling may become too watery.
- Dried fruits: Add chopped toasted almonds or walnuts to the oat crumble.
- Blueberries: Add blueberries to the strawberry filling for color and flavor.
- Cooling time: Let the bars cool completely before slicing; the strawberry filling needs time to set. If you slice them while warm, the filling can fall apart.
Serving options:
- Plain: leave the bars plain, as they are.
- Whipped cream: serve the bars with a dollop of fresh whipped cream.
- Ice cream: serve the bars warm with a scoop of ice cream.
For more related recipes
- Strawberry Oatmeal Muffins
- Strawberry Crisp
- Strawberry tart with vanilla pastry cream and jelly sauce
- Strawberry Whoppie Pies
Strawberry Bars with oat topping (gluten-free)
Ingredients
Crust:
- 2 ¼ cups gluten-free all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter
Strawberry filling:
- 3 cups fresh strawberries, roughly chopped
- 1/4 cup orange juice
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Oat crumble:
- 1 cup gluten-free old-fashioned rolled oats
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and diced
Instructions
Crust:
- Preheat oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper.
- Place gluten-free all-purpose flour, baking powder, brown sugar, and salt in a food processor. Add the diced cold butter and pulse. You can also make it by hand in a medium bowl.
- Place the mixture into the prepared pan and press down into an even layer with your fingers.
- Bake for 20 minutes until the edges are slightly golden brown. Set aside.
For the strawberry filling:
- While baking the crust, place strawberries, orange juice, sugar, and cornstarch in a medium saucepan and cook over medium-low heat, stirring frequently, until slightly softened and bubbly (about 5 minutes). Remove from heat and set aside.
For the oat crumble:
- Whisk together gluten-free oats, gluten-free all-purpose flour, sugar, and cinnamon. Add the cold diced butter and mix with a fork or rub it with your fingertips until crumbs form. Set aside.
Assemble:
- Spread the strawberry filling over the pre-baked crust and top with the oat crumble.
- Bake in the preheated oven (350°F/180°C) for another 20 minutes or until the strawberry topping is warm and bubbly and the crumble is golden brown.
- Let cool before removing.
- Lift bars from the pan and slice them. Serve with a scoop of ice cream or whipped cream.