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You won’t be able to get enough of these fresh and easy to make strawberry crumb bars. This summery dessert has a sweet and tart strawberry jam, sandwiched in between the perfect oat crust and crumble topping, that’s made with fresh strawberries, lemon juice, and a touch of maple syrup.
An easy combination of oat flour and almond flour make this dessert naturally gluten-free, and if you swap coconut oil for butter, these bars can easily be made vegan and dairy-free. These strawberry crumb bars are sure to be a crowd pleasing treat that everyone will enjoy year after year!
Fresh strawberry desserts are one of the highlights of the summer for me. What about you? There are so many delicious ways to use all of the fresh strawberry abundance that happens every single year. Strawberry ice cream, strawberry cheesecake, strawberries and whipped cream, key lime pie loaded with tons of fresh strawberries…I mean the list can go on and on and on, and it never gets old.
There are so many great recipes with ways to use strawberries, but this recipe for gluten-free strawberry crumb bars takes the cake for me. I can promise you that I’ll be making this recipe for every summer to come and probably trying to find any excuse I can to make them all year long.
These strawberry crumb bars are the perfect combination of sweet, tart, crumbly, and just a little chewy. A delicious strawberry jam is sandwiched in between an oat and almond flour crust that also doubles as the crumb topping.
These bars are great cooled, yet still warm, with a big scoop of vanilla ice cream and eaten like a traditional crisp. But, if you’re going for the more traditional bar vibe, let these bars set up in the fridge over night for the best results!
The star of the show in these bars is the sweet, yet tart strawberry jam filling. To make the jam, you’ll need to boil fresh chopped strawberries, maple syrup, lemon juice, and fresh lemon zest.
Strawberries naturally have a lot of water in them, so it’s important to boil out that water and create a jam before baking with them, otherwise, your bars will become a soggy mess and you do not want that. Trust me, I sadly know this from first hand experience and it’s not pretty.
The trick here is to boil the strawberries until they’ve released a lot of their water and turn a darker color. Once that happens, you can use a little corn starch to thicken the strawberries into a sticky sweet jam.
The strawberry jam may take center stage in this recipe, but one of my favorite things about this dessert is that you can use the same ingredients for the delicious crust and the crumb topping, which keeps things simple and easy.
The gluten-free crust and the crumb topping are a combination of four simple ingredients – rolled oats, almond flour, brown sugar, and butter. If you need to make a dairy-free and vegan version of this dessert you can easily sub coconut oil for butter. Just note, that the coconut oil will give the crust and crumb topping a slightly coconut flavor. If you do use coconut oil, make sure that the oil is slightly solid and similar to the texture of butter and not melted.
I know it’s hard but after the bars are finished baking, you’ll want to let them cool completely before slicing and trying to pick them up.
The jam needs to fully set in order for you to eat them like an actual bar. I found that letting them cool in the refrigerator makes the bars easier to slice and eat.
Also, these bars are delicious straight out of the fridge. If you just can’t wait, you can always let the bars cool for 30-40 minutes on the counter until they are warm instead of piping hot. Just know that you’ll probably have to eat them with a fork, which isn’t the worst thing.
I hope you love this recipe for strawberry oatmeal crumb bars as much as I do. If you make this recipe, be sure to tag @allthehealthythings on Instagram so I can see!
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1 1/2 cups gluten-free rolled oats
1 cup almond flour
2/3 cup dark brown sugar
1/2 cup butter, diced
3 cups chopped strawberries
1/4 cup maple syrup
juice and zest of one lemon
1 tbsp corn starch
Preheat oven to 350 degrees.
Combine the almond flour, oats, and sugar in a mixing bowl. Use your hands to work the butter into the flour, sugar, and oats until it is well combined and forms a dough like consistency.
Press 2/3 of the crumb-crust mixture into a 8×8 pan lined with parchment paper. You’ll definitely want to use parchment paper to line the pan here. It makes it much easier to get the bars out of the pan once they’ve finished baking. Bake the crust for 12 minutes and then remove from the oven and set aside.
Next make the jam. In a skillet or small sauce pan, combine the strawberries, maple syrup and lemon zest. Bring the strawberry mixture to a boil and then lower the heat to medium and let simmer for 15-20 minutes while constantly stirring.
When the strawberries have begun to turn a darker color, combine the lemon juice and corn starch in a small bowl to make a slurry. Lower the heat to low, and then pour the slurry mixture into the strawberries and stir until the jam has thickened.
Pour the strawberry jam on top of the crust and use a spatula to spread it out evenly over the crust. Next, sprinkle the remaining crumb topping evenly over the jam.
Let the bars bake at 350 degrees for 25-30 minutes until the jam is bubbly and the top is golden brown then remove from the oven.
Let the bars come to a complete cool (in the fridge overnight is best) to the let the filling set before slicing. Enjoy!
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