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+ servings

Strawberry Crumble Bars



  • 1 ¼ cup rolled oats
  • 1 cup oat flour (or all-purpose or gluten-free flour)
  • 1 stick cold butter (or ½ cup coconut oil, as a solid)
  • cup natural sugar (such as turbinado)
  • 1 tsp vanilla
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • fine grain sea salt

Fruit Filling

  • 1 lb. strawberries, hulled and chopped small
  • ¼ cup natural sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 2 Tbsp cornstarch (or arrowroot powder)
  • splash port wine (optional)
  • ½ cup peanut butter, optional (or any nut butter would be great)


  • ½ cup slivered almonds, toasted (or pine nuts)



  • Preheat oven to 350. Line a 8” baking pan with parchment, and grease with cooking spray or butter. 
  • In a food processor, pulse together oats, flour, coconut oil, almonds, sugar, vanilla, baking powder, cinnamon, and salt. (Pulse carefully, you'll want to see flecks of oats, and it should look crumbly. Add water if needed, and pulse until the dough will stick together when pressed between your fingers)
  • Transfer ½ of the crust mix to the prepared pan and press it into an even layer. Bake for 12-15 minutes, or until the top has just begun to get toasty


  • Meanwhile, combine the strawberries, sugar, cinnamon, ginger, and lemon zest.
  • In a small bowl, add the arrowroot/cornstarch and lemon juice. Whisk until smooth
  • Add to the strawberries, along with a splash or port, if using. (Note: The amount of sugar will vary, depending on how ripe your berries are. If they taste a bit tart, add another sprinkle of sugar)


  • Remove the crust from the oven, and let it cool a few minutes.
  • If using, spread a thin layer of peanut butter evenly over the top before spreading the filling. (When I added the filling, I was careful not to include all of the juice because I worried it would make the crust soggy. Just use your best judgement)
  • Stir the slivered almonds into the remaining crumble/crust mix and sprinkle it over the fruit. Return to the oven and cook for an additional 30 minutes, or until golden brown and bubbly.
  • Let them cool. (They’re easier to cut if refrigerated for a little bit)
  • Using the edges of the parchment, remove the bars carefully. Transfer to a cutting board and cut into 12 large squares. (You can cut them smaller, but they are crumbly and may fall apart more easily. They will stay together a bit better if refrigerated as well)