When summer hits its stride and strawberries are at their peak, there’s nothing more satisfying than turning a ripe, juicy haul into something warm and comforting. Strawberry crumb bars are the perfect bridge between dessert and snack, rich with fruit flavor and layered with buttery, golden crumble. These bars are an effortless way to feed a crowd or satisfy your sweet tooth without the fuss of a full pie. With each bite, you get a balance of tart berry brightness, sweet vanilla-scented filling, and crunchy oat topping. It’s the kind of dessert that vanishes fast from the tray.
What makes this recipe stand out is its versatility. Whether you’re baking for a picnic, prepping school lunches, or just making something sweet to enjoy with a cup of coffee, these bars fit the bill. You don’t need fancy equipment, and you likely have most of the ingredients in your pantry already. The combination of oats and flour in the crust gives a satisfying chew, while the fresh strawberries add that burst of juicy flavor you can’t get from a jar. And if fresh strawberries aren’t in season, frozen berries work just as well.
Kids love them. Adults sneak them. And everyone wants the recipe.
The texture is what really makes them crave-worthy. The base is firm and slightly dense, able to hold the juicy filling without getting soggy. The middle is like strawberry jam, only fresher and more vibrant. And the crumb topping? Buttery, slightly crisp, and the perfect contrast to the soft fruit.
One of the great things about these bars is how easy they are to make ahead. You can store them in the fridge for several days or freeze them individually for a quick grab-and-go treat. They even taste great straight from the freezer.
These strawberry crumb bars also adapt well to dietary needs. You can swap the all-purpose flour for a gluten-free blend, or use coconut oil instead of butter if you need a dairy-free option. They still bake up beautifully.
When baked right, the top should be golden and just crisp, with a little bubbling from the strawberry layer peeking through. Let them cool completely before cutting so they hold their shape.
Take them to potlucks, barbecues, or leave them out for brunch. Just don’t expect leftovers.
Servings: 12 bars
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups diced fresh strawberries (or thawed from frozen)
- 2 teaspoons cornstarch
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
- Add melted butter and vanilla extract. Stir until mixture resembles coarse crumbs.
- Press two-thirds of the mixture into the bottom of the prepared pan to form a crust.
- In another bowl, toss diced strawberries with cornstarch, granulated sugar, and lemon juice until well coated.
- Spoon the strawberry mixture evenly over the crust.
- Sprinkle remaining crumb mixture over the top.
- Bake for 35-40 minutes or until the top is golden and the fruit is bubbling.
- Let the bars cool completely in the pan before lifting out and slicing.
Tips:
- Let the bars cool fully to keep them from falling apart when cutting.
- If your strawberries are very sweet, you can reduce the sugar slightly.
- Swap strawberries for blueberries, raspberries, or a mix.
- Use a pastry cutter for even crumb texture.
Why You’ll Love This Recipe:
These bars bring the best of two worlds: the nostalgia of a fruit pie and the convenience of a handheld dessert. They’re simple to make, endlessly flexible, and full of bright, fresh flavor. Whether warm from the oven or chilled from the fridge, they’re always a hit.
Strawberry crumb bars are the ultimate no-fuss dessert for summer and beyond. With a crisp oat crust, juicy strawberry center, and buttery crumble topping, they’re easy to bake and hard to resist.
