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 cup 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 in 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 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 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
Leftovers should be stored in the refrigerator for about five days. They can also be frozen in an airtight container or freezer bag.