Strawberry Oatmeal Crumble Bars (Print Version)
# Ingredients:
→ Crust and Crumble Topping
01 -
½ cup unsalted butter, melted
02 -
1 cup all-purpose flour
03 -
¾ cup old-fashioned oats
04 -
½ cup granulated sugar
05 -
¼ cup light brown sugar, packed
06 -
½ teaspoon salt
→ Strawberry Layer
07 -
2 cups coarsely chopped fresh strawberries
08 -
⅓ cup granulated sugar
09 -
2 tablespoons lemon juice
10 -
2 teaspoons cornstarch
# Instructions:
01 -
Preheat oven to 350°F. Line an 8-inch square pan with aluminum foil and spray with cooking spray. Set aside.
02 -
In a large, microwave-safe bowl melt the butter. Add the flour, oats, sugars, and salt. Stir until mixture is dry, sandy, and forms larger crumble pieces.
03 -
Set 1 heaping cup of the crumble mixture aside for topping. Transfer the remaining mixture to the prepared pan and press firmly to create an even crust.
04 -
In a large mixing bowl, combine chopped strawberries, granulated sugar, lemon juice, and cornstarch. Toss until combined. It’s fine if the sugar hasn’t fully dissolved.
05 -
Spread the strawberry mixture evenly over the crust. Sprinkle the reserved crumble mixture on top, squeezing to form larger crumble pieces. Bake for 50–55 minutes or until the edges are set and the center is bubbling. Cool for at least 1 hour before slicing.
# Notes:
01 -
Do not use quick-cook oats, as they behave like flour and make the crumble mixture too dry.
02 -
Bars will keep airtight at room temperature for 1 week, in the refrigerator for 10 days, or in the freezer for up to 6 months.