Strawberry Oatmeal Crumble Bars
These easy-to-make strawberry oatmeal crumble bars feature a buttery crumble and sweet strawberry filling, perfect for any gathering or quiet moment at home.
Ingredients
For the crumble
- 1 cup all-purpose flour Structure
- 1 cup old-fashioned rolled oats Texture and chew
- ½ cup unsalted butter, cold and diced Richness and moisture
- ⅓ cup granulated sugar Sweetness
- ⅓ cup brown sugar, packed Depth of flavor
- 1 teaspoon baking powder Leavening
- ¼ teaspoon salt Enhances flavor
- ½ teaspoon cinnamon Warmth
For the strawberry filling
- 2 cups fresh strawberries, hulled and sliced Freshness and moisture (or thawed frozen strawberries, well-drained)
- 2 tablespoons granulated sugar Sweetness for filling
- 1 tablespoon brown sugar Additional flavor
- 2 teaspoons lemon juice Brightness
- 1 teaspoon lemon zest Aromatic edge
- ¼ cup strawberry jam Added moisture and sweetness
- 1 tablespoon cornstarch Thickens filling; add 1 extra teaspoon if using frozen strawberries
Instructions
Preparation
- Start by preheating your oven to 350°F. Prepare your baking pan by lining it with parchment paper, allowing some overhang to make lifting the bars easier.
- In a mixing bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, salt, and cinnamon. Stir these dry ingredients until well mixed.
- Add the cold, diced or grated unsalted butter to the dry ingredients. Work the butter into the mixture until it resembles coarse crumbs.
- Reserve about one cup of the crumble mixture to sprinkle on top later. Pour the remaining mixture into the lined baking pan, pressing it firmly into an even layer across the bottom.
- In a separate bowl, prepare the strawberry filling by combining the sliced strawberries with granulated sugar, brown sugar, lemon juice, lemon zest, strawberry jam, and cornstarch. Mix gently.
- Spread the strawberry mixture evenly over the crust in the baking pan.
- Sprinkle the reserved crumble mixture over the strawberry layer.
- Bake for about 30 to 35 minutes, or until the top is lightly golden and filling bubbles up around the edges.
Notes
These bars can be stored at room temperature in an airtight container for up to three days. They can also be refrigerated for about a week or frozen for up to three months.