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Strawberry Crumb Bars

Strawberry crumb bars with a golden, coarse-crumb crust and ruby-red strawberry filling visible between layers. You’ll press crumbly dough into a pan, bake until golden brown, then rest briefly for clean, sliceable bars.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest 15 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Crumb crust
  • 2 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup butter, softened
  • 0.25 tsp salt
Strawberry filling
  • 2 cup fresh strawberries, chopped
  • 0.25 cup cornstarch
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Make the crumb base
  1. Preheat the oven to 350°F and lightly grease a 9x13 inch baking pan so the crust presses cleanly.
  2. Mix the all-purpose flour, old-fashioned oats, granulated sugar, brown sugar, and salt, then stir until the dry ingredients are evenly combined.
  3. Cut in the butter until the mixture resembles coarse crumbs, with no large dry pockets and visible butter clumps.
  4. Press half of the crumb mixture into the greased 9x13 inch baking pan to form an even crust layer.
Assemble and bake
  1. In a bowl, toss the chopped fresh strawberries with the cornstarch, 2 tablespoons granulated sugar, and lemon juice until glossy and thickened-looking.
  2. Spread the strawberry mixture evenly over the crust, aiming for an even layer with ruby-red filling visible as you spread.
  3. Sprinkle the remaining crumb mixture over the strawberries and press down gently so the top layer adheres.
  4. Bake for 33-35 minutes at 350°F until the crumb topping turns golden brown and looks set.
Rest and slice
  1. Cool the pan for 15 minutes before cutting, so the filling firms up and the bars slice with clean edges.

Notes

Pro tip: press the crust firmly but don’t over-pack the topping—gentle pressure helps the crumb stay crisp while the strawberries thicken. Store covered in the refrigerator up to 4 days. Freezing: yes, freeze bars in an airtight container up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (ensure oats are certified gluten-free).