Indulge in the sweet, tangy delight of our Gluten Free Strawberry Crumble Bars—a dessert that’s not only delicious but also easy to whip up! Imagine sinking your teeth into a warm, buttery crust layered with juicy strawberries, all topped off with a crumbly oat topping that’s impossible to resist. Perfect for a summer picnic or a cozy night in, these bars are a guilt-free treat that everyone will love, gluten-free or not! Get ready to impress your friends and family with this simple yet irresistible recipe that will have them coming back for seconds!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 9 bars
Ingredients
- 1 1/2 cups gluten free oats
- 1 cup gluten free flour
- 1/2 cup brown sugar
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, diced
- 1/4 cup sugar (for strawberries)
- 1 tablespoon cornstarch (for strawberries)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later. This will help prevent sticking and make for easier cleanup.
- In a large mixing bowl, combine 1 1/2 cups of gluten free oats, 1 cup of gluten free flour, 1/2 cup of brown sugar, 1/4 teaspoon of salt, and melted 1/2 cup of coconut oil. Mix well until all ingredients are evenly combined and the mixture is crumbly.
- Add 1 teaspoon of vanilla extract to the mixture and stir until fully incorporated. The mixture should hold together when pressed but still remain crumbly.
- Take about 2/3 of the oat mixture and press it firmly into the bottom of the prepared baking dish to form a crust. Make sure it's evenly spread out and compacted.
- In another bowl, prepare the strawberry filling. Combine 2 cups of diced fresh strawberries, 1/4 cup of sugar, and 1 tablespoon of cornstarch. Gently toss the strawberries until they are well coated with the sugar and cornstarch mixture.
- Spread the strawberry filling evenly over the crust in the baking dish. Make sure the strawberries are distributed evenly for consistent flavor in each bar.
- Sprinkle the remaining oat mixture over the strawberry layer, covering it as evenly as possible. This will create a crumbly topping that adds texture and sweetness.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the strawberries are bubbling. Keep an eye on it to avoid over-browning.
- Once baked, remove the dish from the oven and let it cool in the pan for about 10 minutes. Then, using the parchment overhang, lift the bars out of the pan and place them on a wire rack to cool completely.
- Once cooled, cut into 9 bars. Serve immediately or store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Use Fresh Strawberries: For the best flavor, opt for ripe, fresh strawberries. If they're not in season, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture.
- Customize the Sweetness: Feel free to adjust the sugar in the strawberry filling based on your taste preference or the sweetness of your strawberries. You can also use a sugar substitute if you're looking for a healthier option.
- Don’t Skip the Cornstarch: Adding cornstarch to the strawberry filling helps thicken the juices and keeps the bars from becoming too soggy. It's a small step that makes a big difference!
- Press Firmly: When creating the crust, make sure to press the oat mixture firmly into the bottom of the baking dish. This will help it hold together and create a solid base for your bars.
- Cool Completely: Allow the bars to cool completely before cutting them into squares. This ensures they set properly and makes for cleaner cuts.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness. You can also freeze them for a delightful treat later on!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
