Strawberry Bars with Crumble Topping — These buttery bars are bursting with fresh strawberries! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!
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Easiest Strawberry Oatmeal Bars
This strawberry crumble bar recipe is an easy, one bowl, no mixer recipe that takes just minutes to make.
The crust and oatmeal crumble topping are one and the same. I love recipes like this so there’s one less step and one less bowl to wash!
These strawberry oatmeal bars aren’t overly sweet and the strawberry flavor shines beautifully, which is why they’re great for a grab-and-go breakfast, brunch, snacks, or a healthier dessert.
They’re soft and tender, yet slightly chewy from the oats, and I just adore anything with a crumble topping!
Ingredients in Strawberry Bars
This strawberry oat bars recipe uses ingredients that you probably already have in your fridge and panty! This is also an egg-free dessert.
For this recipe, you’ll need:
- Butter
- Flour
- Old-fashioned whole rolled oats
- Granulated sugar
- Light brown sugar
- Salt
- Fresh strawberries
- Lemon juice
- Cornstarch
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Strawberry Oatmeal Bars
Strawberry crumb bars are quick and easy to make! Here’s an overview of the recipe:
- Make the crumble topping: Melt the butter in a large bowl before adding in some flour, oats, two types of sugar, and salt. Stir all of that together. Note that the mixture should be dry and sandy at this stage.
- Set 1 cup of the mixture aside to be sprinkled on later as the oatmeal crumble topping, then transfer the rest to a greased 8×8-inch baking pan. Pack the mixture into the pan with your hands or a spatula to form a crust layer.
- Make the strawberry filling: In the same bowl you made the topping in, add strawberries, cornstarch, lemon juice, and sugar. Toss to combine, then spread the strawberry mixture over the crust.
- Sprinkle the reserved crumble topping over the strawberry layer before baking.
- Bake: Bake the bars until the edges are set and the oatmeal crumble topping is just turning golden.
Frequently Asked Questions
Absolutely! I adapted the recipe from my Blueberry Oatmeal Crumble Bars. I simply swapped out blueberries for strawberries.
I also have a Raspberry Oatmeal Crumble Bars recipe as well that uses raspberry preserves rather than actual fresh raspberries. My latest creation are these Mango Bars!
You’re fine to reduce the sugar in the strawberry filling, but I don’t recommend reducing the amount of sugar in the crust / crumble topping mixture.
I imagine so! You’d need to thaw them overnight in the fridge and drain any excess liquid, however. Otherwise the strawberry filling will be runny.
Yes you can. Simply double the ingredients list and bake the strawberry crumble bars in a 9×13-inch pan. The bake time should be roughly the same.
Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months. Note that the crumble topping will not stay crispy as time passes and will become softer and more soggy. There is no way around this in a fruity crumble desserts/
Tips for the Best Strawberry Bars
You can’t eat these bars straight out of the oven. These strawberry oat bars need time to cool and set, at least an hour.
I make them the night before I want them and let them cool uncovered all night. If you try to cut into the bars right away, they’ll fall apart in your hands and will likely scald the roof of your mouth.
They are a good make-ahead dessert and the bars freeze very well and will last up to six months if sealed tightly in a freezer bag or freezer-safe container.
Go ahead and make a batch or two of these bars when strawberries are in season and thaw them out when you need a little treat.
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Strawberry Oatmeal Crumble Bars
Ingredients
Crust and Crumble Topping
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- ¾ cup old-fashioned whole-rolled oats
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon salt, or to taste
Strawberry Layer
- 2 cups coarsely chopped fresh strawberries
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons corn starch
Instructions
- Crust and Crumble Topping:Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
Strawberry Layer:
- In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking.
- Evenly distribute strawberry mixture over the crust.
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 50 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden and the strawberry filling mixture will be bubbling along the edges. Bars may take longer than 50 to 55 minutes if the strawberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
- Place pan on a wire rack and allow bars to cool for at least 1 hour before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted July 3, 2020 and reposted June 16, 2023 with updated text.
My husband loved these! I stored them in an airtight Pyrex and they got a little soggy after about 24 hours any way to avoid that?
With fruit based desserts that have a lot of natural moisture (anything with berries, pumpkin, zucchini, etc.) things can almost become a bit too moist over time if stored airtight. It depends on the climate though, the fruit, and the container. I would say leave the lid off next time, or slightly loose.
Although realize anything with a crumble topping too is prone to getting soggy as time passes. It’s just the nature of the dessert. I am not a fan of refrigeration for this type of recipe but you can try that too perhaps.
I am glad that your husband loved them though!
I made this recipe yesterday, and it turned out delicious!
I added some pecan nuts to the crumble and cut the sugar in both the strawberries and crumble.
My husband and son insisted on eating it with a some cream and both loved it.
Thanks for the recipe! I will definitely make it again.
I made this recipe yesterday, and it turned out delicious!
I added some pecan nuts to the crumble and cut the sugar in both the strawberries and crumble.
My husband and son insisted on eating it with a some cream and both loved it.
Thanks for the recipe! I will definitely make it again.
I am glad your family loves this and that you were able to work in some pecans to your liking and will definitely make it again!
Can you please give the ingredients in kgs or pounds & ounces as I don’t have the measuring cups thanks.
You can use an online conversion tool because I don’t know the weights in either kilos or pounds. I use cups and teaspoons in my kitchen.
I love strawberries 🍓 Good recipe but way too much sugar.. next time I’ll cut the sugar in half. (Summer strawberries are plenty sweet I think ) I added the caviar of a vanilla bean to the butter / coconut oil mixture that I used. I just love vanilla w/berries (or any dessert honestly!)
Thank you! :)
I love strawberries 🍓 Good recipe but way too much sugar.. next time I’ll cut the sugar in half. (Summer strawberries are plenty sweet I think ) I added the caviar of a vanilla bean to the butter / coconut oil mixture that I used. I just love vanilla w/berries (or any dessert honestly!)
Thank you! :)
Thank you for the 5 star review and glad that you will make it again and can get away with less sugar. Sometimes strawberries are almost downright sour to me and other times candylike! Sounds like you had a great sweet batch!
great
YUM! We have an overabundance of garden strawberries right now, so I made these bars and was VERY pleased! They remind me of elevated shortbread cookies and I am hooked. The only difference is that I used dark brown sugar (what I had in my cabinet). Next time I might reduce the sugar a bit since I think they would still be delicious with cutting a little out. OH I almost forgot, rookie mistake I’m sure: I lined my dish with tin foil & spray and didn’t think anything of a couple holes in the bottom of the foil from tearing it, but ugh did that make for a difficult, sticky clean up! So head’s up, if you use tin foil, make sure there are no holes in it.
YUM! We have an overabundance of garden strawberries right now, so I made these bars and was VERY pleased! They remind me of elevated shortbread cookies and I am hooked. The only difference is that I used dark brown sugar (what I had in my cabinet). Next time I might reduce the sugar a bit since I think they would still be delicious with cutting a little out. OH I almost forgot, rookie mistake I’m sure: I lined my dish with tin foil & spray and didn’t think anything of a couple holes in the bottom of the foil from tearing it, but ugh did that make for a difficult, sticky clean up! So head’s up, if you use tin foil, make sure there are no holes in it.
Thanks for the 5 star review and glad they were great with your garden strawberries!
And yes, a little foil tear can really cause havoc (imagine if you didn’t line the pan at all…people always ask me if this is mandatory, no but, if lots of extra time and energy will be spent)!
I absolutely love this—simple to make and so yummy! I did substitute plant based for the butter and sugar. Used plant based butter and coconut sugar for the granulated sugar and then used a light brown sugar.
I absolutely love this—simple to make and so yummy! I did substitute plant based for the butter and sugar. Used plant based butter and coconut sugar for the granulated sugar and then used a light brown sugar.
Thanks for the 5 star review and glad this came out great with your modifications!
This was delicious! I decreased all sugar to 1/4 cup and used flour in lieu of cornstarch and it came out perfectly sweet with a lovely texture.
Glad to hear it was delicious with your modifications!
I made the strawberry crumble bars tonight but also added blueberries to them. Yum
I made the strawberry crumble bars tonight but also added blueberries to them. Yum
Thanks for the 5 star review and glad this came out great with a strawberry/blueberry combo!