Make the most of strawberry season with these Strawberry Crumble Bars. A three layer cookie with a shortbread base, sweet strawberry filling and a light crumble topping.
It’s berry season! Lately, I’ve been picking up strawberries, blueberries and raspberries with my groceries each week. And just because it’s the season, doesn’t mean they are cheap…lol. But they are a little more affordable than in the winter season. Are you making anything with berries this summer? So, if you do love the freshness of berries and the comfort of Apple Crumble, this recipe is for you. Keep reading to see how these crumble bars come together.
What Are These Crumble Bars Like
- Difficulty – These bars require three separate layers, but they are not difficult. They do take quite a bit of time to make, but they are well worth the effort!
- Taste – If you love pie, crumbles and strawberries, you will love these bars. They are decadent, not dry at all and absolutely delicious!
- Serving – This recipe makes 16 good sized bars. You can easily adjust the serving size in the recipe card at the end of the post.
Ingredients
- Cookie base – The base uses butter, granulated white sugar, all purpose flour, cinnamon and salt.
- Peach filling – For the strawberry filling I used fresh strawberries. They were cooked in brown sugar, butter and cinnamon.
- Crumble topping – The crumble topping consist of oats, all purpose flour, brown sugar, cinnamon, baking soda and salt.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
Cookie Base
- Preheat oven to 350 degrees F/180 degrees C. Grease and line with parchment paper an 8 x 8 inch baking pan.
- Mix together the butter, sugar, flour, cinnamon and salt. Mix until it comes together like pastry. Press it into your prepared pan and bake for about 12 minutes. It should be just slightly brown at the edges. Remove from oven and leave to cool.
Strawberry Filling
- While the base is baking, make the strawberry filling. In a medium sized skillet set over medium heat, add the butter and sugar until it becomes foamy, about 2 – 3 minutes. Add the sliced strawberries with the cinnamon and cook down for about 10 minutes or until they are soft and fully cooked. Remove from heat.
- Evenly spread the strawberry filling over the shortbread base and set aside.
Crumble Topping
- In a medium sized mixing bowl, combine the oats, flour, brown sugar, cinnamon, baking soda, salt and butter. Mix with your fingers until it becomes crumbly.
- Evenly sprinkle the crumb mixture over the strawberries. Gently press down the crumble mixture with your fingers. This is to ensure it holds together after baking.
- Bake in your preheated 350 degree F oven for about 25 minutes. The crumble should be lightly golden brown. Remove from oven and leave to cool completely before cutting into squares.
- When cooled, cut into 16 equal squares and serve or store in an airtight container in the fridge.
Recipe Tips
- Make ahead filling – You can make the filling up to about 3 days in advance and store it in an airtight container and store it in the fridge. Just make sure the filling cools completely before storing in the fridge.
- Press crumble topping down – When you top the crumble bars before baking, make sure to gently press the crumble mixture down with your hands. This will ensure that the crumble topping will hold together after they are baked.
- Allow to cool completely before cutting – This is very important for them to hold their shape. If you cut them before they have cooled, they will most likely fall apart.
Substitutions
The only substitutions I recommend for this recipe would be the filling. The base and crumble topping are perfect and have been tested many times. So, here are a few alternative fillings you may enjoy.
- Peach Crumble Bars
- Apple Pie Crumble Bars
- Raspberry filling
- Blueberry filling
- Lemon filling
Storage
- In the fridge – Store these in an airtight container between sheets of parchment paper. They will keep for up to 5 days.
- In the freezer – Store them in a freezer proof container between sheets of parchment paper. They will keep for about 2 months.
Peach Crumble Bars
Make these decadent Peach Crumble Bars this summer season. These bars are a three layer cookie with a shortbread base, sweet peach filling and a light crumble topping. They are great on their own or even served with cold vanilla ice cream for a seasonal dessert!
Check out this recipe
Raspberry Cobbler
Make this easy Raspberry Cobbler for a fantastic summer dessert. Using seasonal raspberries topped with a quick biscuit mixture, this comes together in about 10 minutes. A delicious dessert served with cold vanilla ice cream!
Check out this recipe
Strawberry Puff Pastry Danish
This Strawberry Puff Pastry Danish is the Brunch you need to be making soon! Store bought puff pastry filled with a sweetened cream cheese mixture and seasonal strawberries. Then you can choose to top if off with a sweet glaze or keep it plain.
Check out this recipe
Strawberry Crumble Bars
Make the most of strawberry season with these Strawberry Crumble Bars. A three layer cookie with a shortbread base, sweet strawberry filling and a light crumble topping.
Servings: 16 cookie bars
Calories: 213kcal
Ingredients
For the base
- 1/2 cup butter
- 1/4 cup sugar
- 1 cup flour
- 1/2 teaspoon cinnamon
- Pinch salt
For the strawberry filling
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1 lb strawberries cleaned and cut into slices
- 1 teaspoon cinnamon
For the crumb topping
- 3/4 cup oats old fashioned oats or instant oats
- 1/2 Cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 Cup butter
Instructions
Make the cookie base
- Preheat oven to 350 degrees F/180 degrees C. Grease and line with parchment paper an 8 x 8 inch baking pan.
- Mix together the butter, sugar, flour, cinnamon and salt. Mix until it comes together like pastry. Press it into your prepared pan and bake for about 12 minutes. It should be just slightly brown at the edges. Remove from oven and leave to cool.
Make the strawberry filling
- While the base is baking, make the strawberry filling. In a medium sized skillet set over medium heat, add the butter and sugar until it becomes foamy, about 2 – 3 minutes. Add the sliced strawberries with the cinnamon and cook down for about 10 minutes or until they are soft and fully cooked. Remove from heat.
- Evenly spread the strawberry filling over the shortbread base and set aside.
Make crumble topping and assemble
- In a medium sized mixing bowl, combine the oats, flour, brown sugar, cinnamon, baking soda, salt and butter. Mix with your fingers until it becomes crumbly.
- Evenly sprinkle the crumb mixture over the strawberries. Gently press down the crumble mixture with your fingers. This is to ensure it holds together after baking.
- Bake in your preheated 350 degree F oven for about 25 minutes. The crumble should be lightly golden brown. Remove from oven and leave to cool completely before cutting into squares.
- When cooled, cut into 16 equal squares and serve or store in an airtight container in the fridge.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Strawberry Crumble Bars
Amount Per Serving
Calories 213
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 166mg7%
Potassium 85mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 365IU7%
Vitamin C 17mg21%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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