Description
Delightful Strawberry Crumble Bars featuring a buttery almond and oat crust topped with a luscious, lightly sweetened fresh strawberry filling and a crunchy crumble topping. Perfect as a dessert or a snack, these bars combine a satisfying texture with fresh berry flavor.
Ingredients
For the crust:
- 1 ½ cups (168g) packed fine almond flour (do not use almond meal)
- 1 ½ cups (138g) oat flour
- ¾ cup (71g) oats
- ½ teaspoon salt
- ½ cup (113g) melted and cooled salted butter (or sub vegan butter or melted coconut oil)
- ⅓ cup (104g) pure maple syrup
- ½ teaspoon vanilla extract
For the filling:
- 1 pound (454g) 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper and spray it lightly with nonstick cooking spray to ensure the bars don’t stick.
- Make the Crust and Topping Mixture: In a large bowl, mix the almond flour, oat flour, oats, and salt using a fork. Add the melted butter, pure maple syrup, and vanilla extract. Stir until a crumbly dough forms and begins to clump together. Reserve 1 cup of this mixture separately for the topping.
- Press Crust into Pan and Bake: Press the remaining dough evenly into the bottom of the prepared pan using your hands to form the crust layer. Bake this crust for 10 minutes until slightly set, then remove it from the oven.
- Cook Strawberry Filling: While the crust bakes, combine the diced strawberries, maple syrup, cornstarch, lemon juice, and almond extract in a medium pot over medium heat. Bring the mixture to a simmer, then reduce the heat to low. Cook for 3 to 5 minutes, stirring frequently, until the mixture thickens slightly and the strawberries release their juices.
- Assemble the Bars: Pour the cooked strawberry filling evenly over the pre-baked crust. Spread it gently with a spoon to cover the base.
- Add Crumble Topping and Final Bake: Sprinkle the reserved crumble mixture evenly over the strawberry filling. Bake the assembled bars for 35 to 45 minutes, or until the filling bubbles around the edges and the topping is golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting to prevent them from falling apart. To speed cooling, you can place the bars in the refrigerator. Serve these bars with vanilla ice cream for dessert or enjoy them as a snack.
Notes
- Make sure to use fine almond flour rather than almond meal for the best texture.
- If you prefer, substitute vegan butter or melted coconut oil in place of butter for a dairy-free option.
- Arrowroot starch can be used instead of cornstarch for thickening the strawberry filling.
- Allow the bars to cool fully or chill before cutting to maintain their shape.
- These bars can be stored in the refrigerator in an airtight container for up to 4 days.
- Serving with vanilla ice cream or whipped cream makes for a delightful dessert addition.
