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Strawberry Oat Crumble Bars

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Sweet, jammy strawberry filling nestled between a buttery oat crumble, topped with a delightful strawberry glaze.

Ingredients

Scale
  • 1 and 1/2 cups salted butter, melted
  • 3 cups all-purpose flour, spooned & leveled or weighed out
  • 3 cups old-fashioned whole rolled oats
  • 1 and 1/2 cups light brown sugar, packed
  • 1 and 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 4 cups fresh strawberries
  • 1/4 cup granulated sugar
  • 1/3 cup corn starch
  • 1 tsp lemon juice
  • 2 tsp vanilla extract
  • 3/4 cup strawberry jam or preserves
  • 1 cup powdered sugar
  • 3 tbsp freeze dried strawberries, pulsed to a powder
  • 2 tbsp strawberry jam or preserves
  • water, as needed to thin
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9×13 inch pan with nonstick spray.
  3. Line the pan with parchment paper, leaving an overhang on the sides.
  4. Melt the salted butter in a medium mixing bowl.
  5. Add the all-purpose flour to the melted butter.
  6. Add the old-fashioned whole rolled oats to the bowl.
  7. Add the light brown sugar, baking soda, salt, and cinnamon to the bowl.
  8. Stir all ingredients together until well combined and crumbly.
  9. Measure out 2 cups (324 grams) of this mixture and set it aside for the topping.
  10. Press the remaining mixture firmly into the bottom of your prepared 9×13 inch pan.
  11. Rinse the fresh strawberries and pat them dry.
  12. Slice the tops off the strawberries.
  13. Dice the strawberries into bite-sized pieces.
  14. Add the diced strawberries to a medium bowl.
  15. Toss the strawberries with the granulated sugar.
  16. Set the strawberries aside to rest for 20 minutes.
  17. After 10 minutes of the strawberries resting, place the pan with the pressed crust into the preheated oven.
  18. Bake the crust for 10 minutes.
  19. Once the oven timer goes off, carefully remove the pan from the oven and set it aside.
  20. Once the full 20 minutes of resting time for the strawberries has passed, drain about half of the liquid from the strawberry bowl.
  21. Add the corn starch to the strawberries.
  22. Add the lemon juice to the strawberries.
  23. Add 2 tsp vanilla extract to the strawberries.
  24. Stir the strawberry mixture until all ingredients are well combined.
  25. Spread the 3/4 cup of strawberry jam evenly over the partially baked crust in the pan.
  26. Evenly layer the strawberry mixture over the jam, trying to leave any excess liquid behind in the bowl.
  27. Sprinkle the reserved crumble mixture evenly over the top of the strawberries.
  28. Place the pan back into the 350°F (175°C) oven.
  29. Bake for 30 to 35 minutes, or until the crumble is deep golden brown and no liquid is visible on top.
  30. Remove the pan from the oven and place it on a cooling rack.
  31. Let the bars cool for at least 30 minutes while you prepare the glaze.
  32. In a small bowl, whisk together the powdered sugar.
  33. Add the freeze-dried strawberries (pulsed to a powder) to the powdered sugar.
  34. Add 2 tbsp strawberry jam or preserves to the glaze ingredients.
  35. Add 1 tsp vanilla extract to the glaze ingredients.
  36. Whisk all glaze ingredients together until smooth.
  37. Add water, a tiny bit at a time, if needed, to thin the glaze to a drizzle-able consistency.
  38. Drizzle the prepared glaze over the cooled bars after they have cooled for 30-60 minutes.
  39. Allow the bars to rest and cool completely for 1-2 hours total before slicing and serving.
  40. Store any leftover bars in an airtight container.

Notes

Always spoon and level your flour or weigh it for accuracy.
Don’t skip the parchment paper; it makes removing the bars easy.
Ensure bars are fully cooled before slicing to prevent crumbling.
For a thicker glaze, use less water; for a thinner glaze, add more in small increments.
If using frozen strawberries, thaw and drain them well before use.

Find it online: https://timelesscrumb.com/strawberry-oat-crumble-bars/