Hello, strawberry season! We’ve been waiting for you all year long. If you’re like me and you run around grabbing alllll of the fresh cartons of strawberries this time of year, today’s recipe has your name on it.
One of my fav desserts to make with summer fruit is crumble bars or pie bars (like my famous blueberry pie bars!) because they’re super low maintenance and you can truly use any fruit you like. Not to mention, they’re absolutely delicious and a guaranteed crowd-pleaser. These strawberry crumble bars have the perfect amount of sweetness in the filling and the crust, plus a wonderful crumble topping that is melt-in-your-mouth good.
Bake them up, share them with your neighbor or bring them to your next BBQ and enjoy!
Everything you’ll need to make these gluten free strawberry crumble bars
These healthier strawberry oatmeal bars are made with simple ingredients that keep them gluten free and easily vegan. Plus they pack whole grains and fresh fruit AKA good enough for breakfast! Here’s what you’ll need to make them:
- Flour: you’ll use a mix of almond flour and oat flour to make these strawberry crumble bars.
- Oats: the delicious base and crumble topping also uses rolled oats.
- Butter: keep the bars perfectly moist with some melted butter.
- Strawberries: the star of these gorgeous strawberry pie bars!
- Sweetener: you’ll also need some pure maple syrup to sweeten the crust, filling and crumble topping.
- Cornstarch: a little cornstarch helps to thicken the strawberry filling and hold it together.
- Lemon juice: a tiny squeeze of lemon juice to the filling for a fresh, bright flavor.
- Baking staples: you’ll also need some salt, vanilla and almond extract to pull the flavors together.
Simple ingredient swaps
Out of a few ingredients? Here’s what I can suggest for substitutions in these healthy strawberry crumble bars:
- Go nut free. Out of almond flour or allergic to nuts? Use the base & topping in these blueberry pie bars.
- Keep them vegan. Feel free to use vegan butter or coconut oil instead of regular butter.
- Swap the cornstarch. Instead of cornstarch you can also use arrowroot starch.
- Choose your sweetener. If you don’t have any maple syrup you can also use 1/2 cup brown sugar or coconut sugar.
Can I use frozen strawberries?
Yes, frozen strawberries will also work well in this recipe! Feel free to add them directly to your pot when you make the filling.
Add a little indulgence
Looking for more of an indulgent treat? These strawberry crumble bars would also be delicious with a white chocolate drizzle or even this yummy lemon glaze on top after baking!
Make your own oat flour
Easily make your own gluten free oat flour by simply placing rolled oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. Get all of our tips & tricks for making your own oat flour here (plus recipes!)
Wonderful strawberry crumble bars in 5 easy steps
- Prep your pan. Line a 9×9 inch pan with parchment paper and spray it with nonstick cooking spray to ensure that the bars don’t stick.
- Make the crumble. The crust and crumble come from the same “dough.” Simply mix together the flours, oats and salt, then stir in the butter, maple syrup and vanilla until a lovely dough starts to clump together. Reserve 1 cup for the crumble topping.
- Bake the crust. Press the rest of the dough into your prepared pan and bake it up.
- Make the filling. Next, you’ll simmer the fresh strawberries, maple syrup, cornstarch, lemon juice & almond extract in a medium pot. Stir frequently until the filling thickens and the strawberries start to release their juices.
- Top & bake again. Pour the strawberry filling over the baked crust, top with the rest of the crumble and bake it again. Let them cool completely at room temp or the fridge and serve!
Storing & freezing tips
- In the fridge: I recommend storing these strawberry oatmeal bars in an airtight container or bag in the refrigerator for up to 1 week.
- In the freezer: these strawberry crumble bars are freezer-friendly! Once they’re completely cooled, place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.
Tools you’ll need
Get all of our fav kitchen essentials here.
More bars & brownies you’ll love
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Check out all of our delicious bars & brownies!
I hope you love these delicious strawberry crumble bars! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Strawberry Crumble Bars
Beautiful strawberry crumble bars made with almond flour and oat flour to keep them gluten free. These strawberry oatmeal bars are easily made vegan and are naturally sweetened with fresh strawberries and a bit of pure maple syrup. The perfect summer treat with the sweet taste of strawberry pie in every bite!
Ingredients
- For the crust:
- 1 1/2 cups packed fine almond flour (do not use almond meal)
- 1 1/2 cups oat flour
- ¾ cup oats
- 1/2 teaspoon salt
- 1/2 cup melted and cooled salted butter (or sub vegan butter or melted coconut oil)
- 1/3 cup pure maple syrup
- ½ teaspoon vanilla extract
- For the filling:
- 1 pound fresh strawberries, diced
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch (or arrowroot starch)
- 1 teaspoon lemon juice
- ¼ teaspoon almond extract (or sub vanilla)
Instructions
-
Preheat the oven to 350 degrees F. Line a 9x9 inch pan with parchment paper and spray the pan with nonstick cooking spray to prevent sticking.
-
To make the base + topping: In a large bowl, use a fork to mix together the almond flour, oat flour, oats and salt. Add in melted butter, pure maple syrup and vanilla extract and stir until a nice crumble forms and dough begins to clump together. Reserve 1 cup of the mixture for the topping and set aside. Use your hands to evenly press the remaining dough into the bottom of the pan.
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Bake the crust for 10 minutes, then remove from heat.
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While your crust is baking, make your strawberry filling: place a medium pot over medium heat. Add in strawberries, maple syrup, cornstarch (or arrowroot), lemon juice and almond extract. Bring to a simmer, then reduce heat to low and cook for 3-5 more minutes, stirring frequently until the mixture is slightly thickened and strawberries release some of their juices.
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Pour strawberry filling over the crust and use a spoon to spread over the top. Top with the reserved topping. Bake for 35-45 minutes or until filling bubbles along the edges and top is golden brown. Allow bars to cool completely before cutting into, otherwise they will fall apart. To speed up this process you can transfer to the fridge. Serve with vanilla ice cream for dessert, or enjoy a slice as a snack!
Recipe Notes
If you want to make this recipe nut free, feel free to use the crust and crumble from my blueberry pie bar recipe.
To store: I recommend storing these strawberry oatmeal bars in an airtight container or bag in the refrigerator for up to 1 week.
To freeze: these strawberry crumble bars are freezer-friendly! Once they’re completely cooled, place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit in the fridge before eating.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
109 comments
Hi Monique,
This recipe sounds delicious! What can I use instead of almond flour, don’t have any. I have some walnuts and pistachios and strawberries 🍓, but no almonds. Thanks for the yummy recipe.
Take care, Sandi
Hi, Sandi! Great question. I’d recommend using the crust and crumble from my Blueberry Pie Bars recipe!
How many cups will be 1 pound strawberries please?
I think it’ll be about 3 3/4 cups whole strawberries, or closer to 3 cups chopped!
These look so good! Could I replace the almond flour with anything? How much?
Hi, Alana! I’d recommend using the crust/crumble recipe from my Blueberry Pie Bars, which doesn’t contain almond flour 🙂
These are delicious! Perfect timing… I bought a bunch of strawberries, yesterday. This recipe was super easy. Will definitely be making this again!
Oh yes, PERFECT timing! So happy you loved them!
If I wanted to use frozen peaches, would the same process work? Any subs for the corn starch?
Ooh, that would be so delicious! I think that should work just fine. Up to you if you want to leave the skins on. And you can use arrowroot starch instead of cornstarch 🙂
I made these this morning. So yummy and satisfying.
So happy you loved them!!
Delish!!! Made it this evening and already planning to make it a regular. I only had frozen strawberries and it worked out perfectly. Thank you for this!
So happy you made these so quickly and loved them, Natalie! 🙂
I love this recipe! They have the perfect amount of sweetness without feeling like a heavy dessert. And it’s very easy to make.
I made these last night and added some rhubarb from the garden – delicious! Excited to bring these along to a dinner party, I’m sure they’ll be a hit 😊
So cool that you’re growing rhubarb–bet that was delicious! Hope everyone loved them 🙂
And once again, this is a recipe from Monique that we will be making over and over again!!! It smells and tastes like strawberry pie! Simply delicious!
So happy you’re loving them!
Just made this and oh my goodness!!!!!! SO delicious! Not too sweet, crumbly, and super easy to make. Thank you for this recipe! 😋
Oh YAY! I’m so happy you tried and loved them!
These were lovely! I didn’t have fresh strawberries so I used frozen berry blend from target and it was delicious! I will be making this again for sure. This could be a very versatile recipe. Thanks!
Great to know the mixed berries worked well here. Glad you enjoyed them!
Yum! I just made these and they are fantastic! I love that it is low in sugar. I didn’t have corn or arrowroot starch so I used 1.5 tbsp of chia seed and it was perfect! Highly recommend for a nice summer treat 🙂
So happy that the chia seeds worked and that you loved this one, Lindsey! 🙂
Soooo tasty!! I made it just as the recipe was written and it was delicious!!
That’s wonderful to hear! Glad you enjoyed it 🙂
Hello! I have not tried this recipe yet, but I would like to! I just have one question: can I use another kind of flour, like all-purpose, instead of almond flour? Thanks!
Hi, Asa! I haven’t tried all purpose in these bars, so not sure! I’d recommend using the crust/crumble recipe from my Blueberry Pie Bars, which doesn’t contain almond flour 🙂
Delicious and so easy to make with little hands assisting.
Aw yes such a great project for kiddos! Glad you loved them!
This was so yummy. Not to sweet. It was just perfect. So Delicious and easy to make. I tried to give it 5 stars but it didn’t let me!
So glad you enjoyed these so much! Yay! 🙂
I made this today and it turned out perfectly! Thank you for the great recipe.
I’m so happy to hear that! Glad you enjoyed it 🙂
I made this fabulous recipe today! It was so easy to make and I really appreciated all the call outs for “hacks”- frozen strawberries, making oat flour at home, etc. These bars will definitely be a go to!!
Oh yay! So glad those tips were helpful and that you loved these!!
I just made this today and it turned out delicious. My only sub was 2 tbsp all purpose flour in place of 1 tbsp cornstarch. Turned out perfectly fine! Love that this isn’t too sweet. It was perfect with a scoop of ice cream!
So glad to hear that the flour worked well and that you loved these!
Hi,
I can’t leave a rating because I haven’t made them…yet. I have a question first. I only have Bob’s Red Mill almond meal. Why do you say it has to be almond flour, and not meal? Thanks!
Hi, Caroline! Almond flour has a much finer and lighter texture than almond meal, so it acts much more like regular flour. Hope you can try these soon!
Just made these yesterday…delicious! Thanks for the recipe.
Yay! Happy you enjoyed it 🙂
Loved the mix of flours — I had to use up my almond flour! I had to sun for tapioca since I didn’t have arrowroot or cornstarch, and it was totally fine. Also loved that it wasn’t too sweet. I think I like strawberry crumble more than a bar, but these were super simple and yummy.
So glad you enjoyed them! And great to hear that tapioca worked well in here 🙂
I prepared these bars two days ago and they turned out beautifull and delicious, even cold directly from the fridge! Plus they are not too sweet which is good. Thanks for another great recipe😀
I’m so thrilled you’re loving them, Karla! 🙂
GREAT WAY TO USE UP YOUR RHUBARB!
Yummy, I used Rhubarb instead of strawberries and it worked out perfectly. I also made 1.5 x the crust as always love a little extra crumble for any crumble bar or crisp I make.
Thanks for another delicious recipe!
LOVE rhubarb! So happy you enjoyed it!
This is a keeper! It’s easy and your instructions are clear. It highlights the strawberries. It’s the right amount of sweetness as not to take away from the strawberries. Thank you!
Hi, Gina! So happy that the instructions were clear and that you loved these 🙂
Very light and refreshing!! Would definitely recommend 👌🏼 made recipe exactly as written
So glad to hear you loved these, Leslie! 🙂
I don’t know why it won’t let me leave 5 stars, this is a 5 star dessert! So delicious and flavorful and best yet, a not overly sweet dessert. Friends were impressed! Definitely will make and share this again
I’m SO happy to hear you loved them, Mary! Thanks for the review 🙂
Also, would you mind letting me know what device (phone, computer, tablet) and browser (i.e., Safari, Chrome) that you’re using? We’re trying to figure out why you weren’t able to leave five stars!
These look incredible! Would this work with coconut flour?
I haven’t tried it in here, so not sure, sorry!
These are amazing! They aren’t too sweet, just perfection
Yay! I’m so glad you enjoyed them!
These bars are seriously so delicious! The contrast between the tart strawberries and sweetness of the maple syrup is the perfect combo! A nice new way to use strawberries in the summer!
Yes, I love that combo, too! So happy you loved it, Paula 🙂
Really good! I didn’t have quite enough almond flour so subbed with a little bit of extra oat flour to make up the difference. Worked great. Had some disappointingly not sweet local strawberries and this was the perfect way to turn them into something delicious.
Such a great way to use up those berries, glad you enjoyed the bars! 🙂
I made this last night using the blueberry pie bar crust recipe as suggested since I don’t have almond flour and they were DELICIOUS and easy!
Awesome, I’m so happy that you enjoyed them!!
Fabulous! So delicious! Hit the spot and they were a hit with friends! Used coconut oil and arrowroot starch. I am totally making these again this week, but as breakfast treats vs dessert!!
Awesome!! So happy you loved them, and can’t wait for you to make them again!
Delicious! Loved them and will make again for sure.
I’m so happy you loved these, Tess!
These are incredible! I love anything with an oat topping. My strawberries were so ripe I think I could’ve used less syrup. Freezing the leftovers tomorrow before I eat them all!
Amazing, so happy you enjoyed them!! And yes, totally fine to use a little less syrup 🙂
These were easy to make and the best gluten free crumble. They set nicely as well. We’ll be repeating this recipe
I’m SO happy you loved them, Kelly! Can’t wait for you to make them again 🙂
Absolutely 5 stars! Delicious! Went strawberry picking and then baked these and they were very, very well received!
I baked for a bit less than directed, only 28 mins and they were golden and bubbly. Love them!
Yay!! So fun to use freshly picked strawberries in here, too 🙂
OMG these are to die for!! Def one of the best things I’ve made
Oh YAY!! So happy you loved them, Johanna!
This is such a great recipe! I used a 9in round pan and it was perfect.
So happy you loved these, Stephanie!
These were amazing, so delicious! Everyone loved them. I made them completely vegan by using coconut oil instead of butter and I didn’t have cornstarch but subbed for 2tbsp of chia seeds. Yum!
I’ll definitely be making these again, thinking I might make another batch with different fruits like peaches or apricots too. Thanks for this recipe!
So happy you loved them, Chantal! Glad that those subs worked well 🙂 And those fruits would be SO DELISH in here!!
Made these for a 4th of July BBQ and they were a hit! After reading some of the comments I used the Blueberry Pie Bars recipe for the crust. I look forward to making these again!
So happy you loved these, Katie!!
Hi! I’m so excited to make these bars! Quick question, I only have a 8×8 and it calls for a 9×9 – What should I change cooking time to?
I used 8×8 and didn’t change any cooking times and they turned out just fine!
Delicious! These are the perfect summer dessert. I love that they’re not too sweet.
These are amazing! I have made them 6 times already this Summer!
So good! A tad bit crumbly, but it was so so yummy and our guests enjoyed it!
So glad to hear that! Feel free to add a little extra melted butter to the crumble mixture next time if it’s looking dry.
Monique: This was delicious. Served it to guests and nobody realized it was vegan, gluten-free, and refined sugar free.
Question: Could I substitute plums for the strawberries? Strawberries are no longer in season here.
Thank you, Julie! So happy that everyone loved these 🙂 And yes I think plums would be delicious! If the mixture is feeling dry at all when you heat it on the stove, feel free to add a splash of water.
This recipe is AMAZING!!! I have made these strawberry crumb bars 3 times in the last two months. My whole family loves them so I just have to keep sharing my crumb bars and make more!!! They have such great flavor without being overly sweet.
I’m so glad to hear that!! Thanks so much for the sweet review 🙂
These are absolutely delicious! I love strawberry anything and these really hit the spot. I eat these for breakfast, dessert, a snack – really for any occasion 🙂 I’ve made a lot of AK desserts and this is our new household favorite!
These were sooo good and very easy to make. The instructions about keeping them in the fridge for the week is perfect — I snacked on them all week and they stayed delicious!
Perfectly sweet and crumbly! I did notice that my filling didn’t set as well as I think it should have, even after cooling all the way, but I think I cut my strawberries too big so the mixture wasn’t as cohesive as it should have been. Shared some with friends and even froze a couple bars for an occasional little treat!
Happy you enjoyed them, Melissa! And hmm I haven’t had that issue with the filling but that’s a good guess about the strawberries being a little too chunky. A little extra corn starch could help, too.
Can you use fresh peaches instead of strawberries?
Sure, I think that should work well! Enjoy 🙂
Soooooo good! Such a yummy but light butter flavor in the crumble! Perfect for the start of summer! Thank you!!!
Wonderful summer treat!, very easy and tasty, great with vanilla ice cream.
another amazing recipe !
Thanks, Rose! So glad you loved these 🙂
These are delicious and recipe was easy to follow. The bars are not overly sweet and the strawberry smell is amazing! Perfect summer dessert. I will be making these again!!
So delicious and easy to make!!!
These are AMAZING and I want to make them all the time!
Ahh thank you!! I’m so happy you’re loving them ❤️
You must be joking about these keeping for a week. Do you seriously have followers who would not scoff them in a couple of days?
😂 Haha I know, they’re hard to resist!!