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Strawberry Oatmeal Crumble Bars

Strawberry oatmeal crumble bars with a golden oat topping and a bright red strawberry filling. Pressed layers bake until the top turns golden brown for chewy, crumbly dessert bars.
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Prep Time 15 minutes
Cook Time 35 minutes
rest time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

oats
  • 2 cup old-fashioned oats
flour
  • 1.5 cup all-purpose flour
granulated sugar
  • 0.5 cup granulated sugar
  • 0.25 cup granulated sugar
brown sugar
  • 0.5 cup brown sugar
baking powder
  • 1 tsp baking powder
salt
  • 0.5 tsp salt
butter
  • 0.75 cup unsalted butter, softened
strawberries
  • 1.5 cup fresh strawberries, sliced
lemon juice
  • 1 tbsp lemon juice
cornstarch
  • 1 tbsp cornstarch
powdered sugar
  • 0.25 cup powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Prep and base layer
  1. Preheat the oven to 350°F and line a 9x13 baking dish with parchment paper.
  2. Combine old-fashioned oats, all-purpose flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl.
  3. Cut in softened unsalted butter until the mixture resembles coarse crumbs.
  4. Press half of the oatmeal mixture firmly into the prepared baking dish.
Strawberry filling and top layer
  1. Combine fresh strawberries, sliced, granulated sugar, lemon juice, and cornstarch in a bowl.
  2. Spread the strawberry filling evenly over the base layer.
  3. Spread the remaining oatmeal mixture over the strawberries and press gently.
Bake and finish
  1. Bake for 30-35 minutes at 350°F until the top is golden brown.
  2. Allow to cool for 15 minutes before cutting into bars.
  3. Dust with powdered sugar before serving.

Notes

For neat bar slices, cool until just warm, then chill the pan for 30 minutes before cutting if your filling looks loose. Store covered in the refrigerator up to 5 days. Freeze baked bars (without dusting) up to 2 months; thaw overnight in the fridge. For a lighter option, use half whole-wheat flour in place of some all-purpose flour while keeping the oat/crumb ratio the same.