Strawberry Oatmeal Crumble Bars (Printable)
Sweet strawberry filling beneath a buttery oat crumble, portable crowd-pleasing bars for gatherings or snacks.
# What You'll 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
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease.
02 - In a large mixing bowl, combine oats, all-purpose flour, light brown sugar, granulated sugar, baking powder, and salt. Pour in melted butter and mix until the mixture forms coarse crumbs.
03 - Reserve 1 cup of the oat mixture for the topping. Press the remaining mixture firmly and evenly into the prepared pan to form a crust layer.
04 - In a separate bowl, combine diced strawberries, lemon juice, cornstarch, and granulated sugar. Toss gently until the fruit is evenly coated.
05 - Spread the strawberry filling evenly over the crust in the pan.
06 - Evenly sprinkle the reserved oat mixture over the strawberry layer.
07 - Bake for 35 to 38 minutes, or until the crumble is golden brown and the strawberry filling is bubbling.
08 - Allow to cool completely in the pan. Lift out using parchment paper, place on a cutting board, and slice into individual bars.
# Expert Tips:
01 -
- When you need a crowd-pleaser that smells as good as it tastes, this never lets you down.
- The oat crumble is so satisfyingly crisp you’ll want to save some just to nibble straight from the bowl.
02 -
- If you rush the cooling step, you’ll end up with deliciously messy piles instead of neat bars—better to wait, trust me.
- Swapping in frozen berries seemed easy, but extra liquid made my first batch a bit soggy, so now I pat them dry or stick to fresh when I can.
03 -
- Parchment paper is your best friend for lifting out neat squares—don’t skip lining the pan.
- Resist packing the topping down so it bakes up charmingly crisp and crumbly.