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A stack of two freshly baked strawberry crumble bars on parchment paper with fresh strawberries in the background.

Strawberry Oatmeal Crumble Bars

These delightful Strawberry Oatmeal Crumble Bars feature a sweet, buttery oat crust, a vibrant fresh strawberry filling, and a generous crumble topping. Perfect for a dessert or a special snack, they're easy to make and utterly delicious.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Oatmeal Crumble
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter cold and cut into cubes
For the Strawberry Filling
  • 4 cups fresh strawberries hulled and sliced (about 1.5 lbs)
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract (optional)

Equipment

  • 9x13 inch Baking Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Pastry blender or fork
  • Parchment Paper

Method
 

Prepare the Crumble Base
  1. Preheat your oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
  2. In a large mixing bowl, whisk together the flour, old-fashioned rolled oats, brown sugar, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan. Set the remaining one-third of the crumble aside.
Prepare the Strawberry Filling
  1. In a medium mixing bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract (if using). Stir gently until the strawberries are well coated.
Assemble and Bake
  1. Pour the strawberry filling evenly over the pressed crumble base in the baking pan.
  2. Sprinkle the remaining one-third of the crumble mixture evenly over the strawberry filling.
  3. Bake for 35-40 minutes, or until the crumble topping is golden brown and the strawberry filling is bubbly and slightly thickened. The edges should be set.
  4. Remove the pan from the oven and place it on a wire rack to cool completely before slicing. This is crucial for the bars to set properly. Cooling will take at least 2-3 hours, or you can refrigerate them for faster setting.
  5. Once completely cool, use the parchment paper overhang to lift the entire slab of bars out of the pan. Cut into 16 squares or bars.

Notes

For best results, make sure the butter for the crumble is very cold. These bars store well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual bars for up to 3 months; thaw at room temperature.