Description
These Strawberry Oatmeal Crumble Bars offer a perfect balance of a buttery oat crust, a fresh strawberry filling, and a golden crumble topping. Baked to perfection, they are an ideal dessert or snack for berry lovers looking for a delicious homemade treat with a satisfying crunchy texture and fruity burst.
Ingredients
Crust and Crumble Topping
- 1/2 cup unsalted butter (melted)
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon salt (or to taste)
Strawberry Filling
- 2 cups coarsely chopped fresh strawberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Prepare Crust and Crumble Topping: Preheat the oven to 350°F (175°C). Line an 8-inch square pan with aluminum foil and spray it with cooking spray to prevent sticking and facilitate cleanup.
- Melt Butter: In a large, microwave-safe bowl, melt the butter by heating it on high power for about 1 minute until fully melted.
- Mix Dry Ingredients: Add the flour, oats, granulated sugar, brown sugar, and salt into the melted butter. Stir until the mixture is dry and sandy with some larger crumble pieces forming.
- Reserve Topping: Set aside 1 heaping cup of this mixture for the crumble topping to be sprinkled later.
- Form the Crust: Transfer the remaining mixture to the prepared pan. Using a spatula or your fingers, firmly pack the mixture into an even, smooth, flat crust layer. Set aside.
- Prepare Strawberry Filling: In the same mixing bowl, combine the chopped strawberries, granulated sugar, lemon juice, and cornstarch. Toss the ingredients together until evenly mixed. Some sugar granules may remain undissolved, which is fine.
- Assemble Bars: Spread the strawberry filling evenly over the oat crust in the pan.
- Add Crumble Topping: Sprinkle the reserved crumble mixture evenly over the strawberries. For larger crumble pieces, gently squeeze the topping mixture in your palm before sprinkling.
- Bake: Place the pan in the oven and bake for about 50 minutes, or until the edges are set and the center is just set. The topping should be pale golden, and the strawberry filling will bubble around the edges. Depending on the juiciness of the strawberries, baking may take up to 55 minutes or slightly longer. Monitor the bars closely to avoid overbaking.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool for at least 1 hour. Cooling fully before slicing helps the bars to set and hold together better. Once cooled, slice into 9 bars and serve.
Notes
- Using fresh, ripe strawberries enhances the flavor and juiciness of the filling.
- Lining the pan with foil ensures easy removal and quick cleanup.
- Resist slicing the bars before they are completely cooled to prevent crumbling and messiness.
- You can adjust the sugar in the filling depending on the sweetness of your berries.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
