Strawberry Bars with oat topping (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!
Ingredients
Crust:
- 2 ¼ cups gluten-free all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter
Strawberry filling:
- 3 cups fresh strawberries, roughly chopped
- ¼ cup orange juice
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Oat crumble:
- 1 cup gluten-free old-fashioned rolled oats
- ½ cup gluten-free all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar
- ¼ 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.
Notes
Storing: Leftovers should be stored in the refrigerator for about five days. They can also be frozen in an airtight container or freezer bag.
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.