Print

Strawberry Crumble Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

These delightful Strawberry Crumble Bars feature a buttery oat crumble base topped with macerated fresh strawberries and a crunchy crumble topping. Perfect as a sweet snack or dessert, these bars combine the juicy tartness of strawberries with a satisfying crumbly texture that’s baked to golden perfection.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Ingredients

For the Crumble

  • 220 g plain flour
  • 100 g oats
  • 200 g unsalted butter
  • 150 g caster or granulated sugar (plus 1 extra tablespoon)
  • 1 tsp salt

For the Filling

  • 400 g strawberries, chopped
  • 1 tsp vanilla bean paste (optional)
  • 4 tbsp strawberry jam

Instructions

  1. Melt the butter: Place the butter in a small saucepan over medium heat and allow it to melt completely. Once melted, set aside to cool slightly. Meanwhile, preheat the oven to 160°C (320°F). Lightly grease and line the baking tin with baking paper, leaving plenty of overhang for easy removal.
  2. Make the crumble: In a large bowl, combine the plain flour, oats, sugar, and salt. Pour in the cooled melted butter and use a fork to mix everything together until the mixture resembles wet sand, with a combination of fine crumbs and chunky bits.
  3. Bake the base: Transfer two-thirds of the crumble mixture into the prepared baking tin. Press firmly with the back of a measuring cup or spoon to form an even base. Place the remaining crumble mixture into the freezer until needed. Bake the base in the oven for 15-20 minutes or until golden brown. Remove from the oven.
  4. Macerate the strawberries: Place the chopped strawberries in a medium bowl and sprinkle with 1 tablespoon of sugar. Set aside for 5 minutes to macerate. After 5 minutes, discard any juices that have collected in the bottom of the bowl. Add the vanilla bean paste and strawberry jam, then mix well to combine.
  5. Add strawberries and crumble topping: Spread the macerated strawberry mixture evenly over the baked crumble base. Remove the frozen crumble topping mixture from the freezer and scatter it evenly over the strawberries. Return the tin to the oven and bake for another 30-35 minutes, or until the top is golden brown and bubbly.
  6. Slice and enjoy: Remove the crumble bars from the oven and allow them to cool in the tin for about 10 minutes. Using the baking paper overhang, lift the bars out of the tin and transfer to a chopping board. Cut into nine slices and serve.

Notes

  • For best results, use fresh, ripe strawberries to enhance the flavor.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • Make sure the melted butter is cooled slightly before mixing to achieve the proper crumble texture.
  • This recipe can be stored in an airtight container for up to 3 days.
  • If desired, add chopped nuts like almonds or walnuts to the crumble for added texture.

Find it online: https://allcookedup.com/strawberry-crumble-bars-recipe/