Description
Easy Strawberry Oatmeal Crumble Bars with buttery oat crust and fresh fruit filling. Simple ingredients, perfect for dessert or snacking. Ready in under an hour!
Ingredients
Crust & Crumble
- 2 cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
Strawberry Filling
- 4 cups fresh strawberries, hulled and diced
- ½–¾ cup granulated sugar (adjust based on berry sweetness)
- 1 tablespoon lemon juice
- 1–2 tablespoons cornstarch (for thickening)
Optional Toppings
- ½ cup chopped nuts (pecans or almonds)
- ½ teaspoon vanilla extract
- A pinch of nutmeg
Instructions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
In a large bowl, combine the oats, flour, brown sugar, baking powder, cinnamon, and salt. Pour in the melted butter and stir with a wooden spoon or spatula until the mixture becomes crumbly and holds together when you press it between your fingers.
Take about two-thirds of the crumble mixture and press it firmly into the bottom of your prepared pan. Use your hands or the bottom of a measuring cup to really pack it down — this creates a sturdy crust that won’t fall apart when you cut the bars.
In another bowl, combine the diced strawberries, granulated sugar, lemon juice, and cornstarch. Stir gently until the fruit is evenly coated and the cornstarch is completely dissolved.
Evenly spread the strawberry mixture over the pressed crust layer, spreading it all the way to the edges. Then sprinkle the reserved crumble mixture over the top of the strawberries.
Bake for 40–45 minutes, or until the top is golden brown and you can see the strawberry filling bubbling around the edges.
This is the hardest part! Allow the bars to cool completely in the pan for about 1–2 hours. I know it’s tempting to cut into them right away, but cooling helps the filling set properly so your bars slice cleanly without falling apart.
Once cooled, lift the entire slab out of the pan using the parchment paper overhang. Place it on a cutting board and cut into 12–16 squares or rectangles.
Notes
- Don’t overmix the crumble — you want it to look crumbly, not like dough. Stop mixing as soon as the butter is incorporated.
- Leave some larger crumble chunks on top — they’ll get extra crispy and golden in the oven.
- Line with parchment paper — this makes lifting the bars out effortless and cleanup a breeze.
- If the edges brown too quickly, tent the pan loosely with foil during the last 10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American