Strawberry Oatmeal Crumble Bars (Printable Version)
# What You’ll Need:
→ Crust and Crumble Topping
01 -
½ cup unsalted butter, melted
02 -
1 cup all-purpose flour
03 -
¾ cup old-fashioned oats
04 -
½ cup granulated sugar
05 -
¼ cup light brown sugar, packed
06 -
½ teaspoon salt (optional, or to taste)
→ Strawberry Layer
07 -
2 cups coarsely chopped fresh strawberries
08 -
⅓ cup granulated sugar
09 -
2 tablespoons lemon juice
10 -
2 teaspoons cornstarch
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil and spray with cooking spray. Set aside.
02 -
In a large, microwave-safe bowl, melt the butter (about 1 minute on high). Add the flour, oats, granulated sugar, brown sugar, and salt (if using). Stir to combine until the mixture is dry and sandy with some larger crumble pieces.
03 -
Reserve 1 heaping cup of the mixture for the crumble topping.
04 -
Transfer the remaining mixture to the prepared pan. Use a spatula or your fingers to press the mixture firmly into an even crust. Set aside.
05 -
In the same mixing bowl, combine the strawberries, granulated sugar, lemon juice, and cornstarch. Toss the mixture to combine. Minor undissolved sugar is fine, as it will dissolve during baking.
06 -
Evenly distribute the strawberry mixture over the crust. Sprinkle the reserved crumble topping over the strawberry layer, squeezing the mixture in your palm to encourage larger crumble pieces.
07 -
Bake for approximately 50 minutes, or until the crumble topping is set and pale golden, and the strawberry filling is bubbling at the edges. If the strawberries are very juicy, baking time may increase (check for doneness).
08 -
Place the pan on a wire rack to cool for at least 1 hour before slicing. Bars sliced before complete cooling will be messy and may fall apart.
# Additional Notes:
01 -
Do not use quick-cooking or instant oats, as they are finer and will make the mixture too dry.
02 -
Bars can be stored 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.