Description
Delicious and wholesome Strawberry Crumble Bars featuring a buttery almond and oat flour crust with a sweet, tangy strawberry filling, perfect for dessert or a snack.
Ingredients
Scale
For the crust:
- 1 ½ cups (168g) packed fine almond flour (do not use almond meal)
- 1 ½ cups (138g) oat flour
- ¾ cup (71g) oats
- ½ teaspoon salt
- ½ cup (113g) melted and cooled salted butter (or sub vegan butter or melted coconut oil)
- ⅓ cup (104g) pure maple syrup
- ½ teaspoon vanilla extract
For the filling:
- 1 pound (454g) fresh strawberries, diced
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch (or arrowroot starch)
- 1 teaspoon lemon juice
- ¼ teaspoon almond extract (or sub vanilla)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Line a 9×9 inch pan with parchment paper and spray the pan with nonstick cooking spray to prevent sticking.
- Prepare Crust Base and Topping: In a large bowl, mix almond flour, oat flour, oats, and salt using a fork. Add melted butter, pure maple syrup, and vanilla extract; stir until a crumble forms and dough starts to clump. Reserve 1 cup of mixture for topping. Press the remaining dough evenly into the bottom of the pan using your hands.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove from heat.
- Make Strawberry Filling: In a medium pot over medium heat, combine diced strawberries, maple syrup, cornstarch, lemon juice, and almond extract. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring frequently, until thickened and strawberries release juices.
- Assemble and Bake: Pour the strawberry filling evenly over the baked crust. Spread reserved crumble topping on top. Bake for 45 minutes or until the filling bubbles along edges and topping is golden brown.
- Cool and Serve: Allow bars to cool completely before cutting to prevent crumbling. To speed cooling, refrigerate. Serve as a dessert with vanilla ice cream or enjoy as a snack.
Notes
- To make nut-free bars, substitute the crust and crumble with the blueberry pie bar crust recipe mentioned in the full post.
- Ensure crust presses evenly for uniform baking and texture.
- Use fine almond flour to avoid gritty texture; almond meal is not recommended.
- Chilling the bars before cutting helps them hold shape better.
- Customize sweetness by adjusting maple syrup in crust and filling.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
