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Strawberry Crumb Bars

Strawberry crumb bars with a buttery oat crumble and a ruby-red strawberry filling peeking between layers. You’ll press half the crumbs into a pan, bake until golden brown, then cool briefly for clean, easy cuts.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling 15 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Crumb crust & topping
  • 2 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 3 4 cup granulated sugar
  • 1 2 cup brown sugar
  • 1 cup butter, softened
  • 0.25 tsp salt
Strawberry filling
  • 2 cup fresh strawberries, chopped
  • 0.25 cup cornstarch
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Preheat & make crumb
  1. Preheat the oven to 350°F. In a large bowl, mix all-purpose flour, old-fashioned oats, granulated sugar, brown sugar, and salt until evenly combined, with no visible sugar pockets.
  2. Add softened butter and cut it into the dry mixture until the crumbs look coarse and clumpy. Continue until the texture holds together when pinched, like damp sand.
Assemble bars
  1. Press half of the crumb mixture into a greased 9x13 inch baking pan. Spread it into an even layer and press firmly so it bakes into a cohesive crust.
  2. In a bowl, toss chopped fresh strawberries with cornstarch, 2 tablespoons granulated sugar, and lemon juice until the fruit is glossy and lightly thickened. Let it sit briefly while you finish assembling the pan.
  3. Spread the strawberry mixture evenly over the crust. Spread to the edges in a thin, even layer so the filling bakes uniformly.
  4. Sprinkle the remaining crumb mixture over the strawberries and press down gently. Make sure most berries are covered, but the crumb layer is not packed tightly.
Bake & cool
  1. Bake at 350°F for 33-35 minutes, until the top is golden brown and the filling looks set around the edges. You should see strawberry filling between crumb layers as it bubbles.
  2. Cool for 15 minutes before cutting into bars. The bars will firm up during cooling for cleaner slices.

Notes

For the cleanest cuts, cool until warm (not hot) and use a sharp knife dipped in warm water between slices. Store in an airtight container in the refrigerator up to 4 days; freeze bars for up to 2 months. For a lighter option, use light butter or a 1:1 plant-butter substitute for the crumb layer.