Strawberry Oatmeal Crumble Bars

These strawberry oatmeal crumble bars transform fresh summer berries into a delightful treat with buttery, crisp layers that perfectly balance sweet and tart flavors. The simplicity of using the same mixture for both crust and crumble topping makes this recipe brilliantly efficient while delivering impressive results.

I first made these bars for a backyard gathering when my strawberry plants produced more berries than we could eat fresh. Now they've become our go-to summer dessert, requested at every family picnic and potluck.

Ingredients

• Fresh strawberries: the star of the show, providing natural sweetness and beautiful color
• Unsalted butter: creates that irresistible rich, buttery flavor in both crust and crumble
• Old-fashioned oats: adds wonderful texture and a rustic wholesomeness
• All-purpose flour: provides structure to hold everything together
• Granulated sugar: balances the natural tartness of strawberries
• Brown sugar: adds depth and a hint of caramel flavor
• Cornstarch: thickens the strawberry filling to perfect consistency
• Lemon juice: brightens and enhances the berry flavor

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350°F and line an 8-inch square pan with aluminum foil. Spray with cooking spray to ensure easy removal later. The foil lining is crucial for clean removal and serving.

Make the Crust and Crumble:

Melt butter in a large microwave-safe bowl until completely liquid. This takes about one minute on high power. Add flour, oats, both sugars, and salt, stirring until thoroughly combined. The mixture will appear somewhat dry and sandy with some larger crumble pieces naturally forming. Reserve a heaping cup of this mixture for the topping.

Form the Crust:

Press the remaining mixture firmly into your prepared pan. Use either a spatula or your fingers to create an even, flat surface. Press firmly to ensure a solid base that will hold up to the juicy filling.

Prepare the Strawberry Filling:

In the same bowl you used for the crust mixture, combine chopped strawberries, sugar, lemon juice, and cornstarch. Toss gently until the strawberries are evenly coated. The sugar may not fully dissolve at this point, which is perfectly fine as it will liquefy during baking.

Assemble and Bake:

Spread the strawberry mixture evenly over the pressed crust. Squeeze the reserved crumble mixture in your palm before sprinkling to create larger, more substantial crumble pieces on top. Bake for approximately 50 minutes, or until the edges are set and the center appears just firm. The crumble should be pale golden, and you should see the strawberry filling bubbling around the edges.

Cool Completely:

Place the pan on a wire rack and allow the bars to cool for at least one hour before attempting to slice. This cooling period is essential as it allows the filling to set properly.

Pin it

The old-fashioned oats are truly the secret hero in this recipe. I discovered their importance when I once tried to substitute quick oats in a pinch. The result was a much drier, less textured bar. The larger old-fashioned oats create those perfect pockets of buttery crunch that make these bars so irresistible.

Storage Success

These bars maintain their delicious texture and flavor remarkably well during storage. At room temperature, keep them in an airtight container for up to one week. For longer storage, refrigerate for up to 10 days or freeze for up to 6 months. When freezing, I recommend separating layers with parchment paper to prevent sticking. Allow frozen bars to thaw overnight in the refrigerator for best results.

Seasonal Adaptations

While strawberries create a perfect summer treat, this versatile recipe works beautifully with other berries or fruits throughout the year. Try blueberries in midsummer, blackberries in late summer, or even diced apples with extra cinnamon in fall. The basic formula remains the same, though you may need to adjust sugar levels for particularly tart fruits like raspberries.

Serving Suggestions

These bars shine in multiple settings. Serve them slightly warm with a scoop of vanilla ice cream for an elevated dessert. Pack them in lunch boxes for a special treat. Cut them into smaller portions for an eye-catching addition to dessert platters. For brunch, pair with yogurt and additional fresh berries for a breakfast-appropriate option that still feels indulgent.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain them well before using to prevent excessive moisture in the bars.

→ Can I substitute quick oats for old-fashioned oats?

No, quick oats are finer and may make the mixture too dry. Stick with old-fashioned oats for the best texture.

→ How do I store the bars?

Store the bars in an airtight container at room temperature for up to 1 week, or refrigerate for up to 10 days.

→ Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend certified for baking for gluten-free bars.

→ What can I use instead of cornstarch?

You can use an equal amount of arrowroot powder or tapioca starch as a substitute for cornstarch.