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Strawberry Crumble Bar | Gluten-Free/Vegan



For the crust:

• 1 1/2 cups packed fine almond flour (do not use almond meal)
• 1 1/2 cups oat flour
• ¾ cup oats
• 1/2 teaspoon salt
• 1/2 cup melted and cooled salted butter (or sub melted coconut oil)
• 1/3 cup pure maple syrup
• ½ teaspoon vanilla extract

For the filling:

• 1 pound 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)





1. Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper.

2. Base + Topping Preparation: In a large bowl, mix together the almond flour, oat flour, oats, and salt. Add melted butter, pure maple syrup, and vanilla extract. Stir until a crumbly mixture forms and the dough begins to clump together. Reserve 1.5 cups of this mixture for the topping and set it aside. Use your hands to evenly press the remaining dough into the bottom of the prepared 8x8 inch pan.

3. Bake the crust for 10 minutes, then remove from the oven.

4. Strawberry Filling: While the crust is baking, prepare the strawberry filling. In a medium pot over medium heat, combine the diced strawberries, maple syrup, cornstarch (or arrowroot), lemon juice, and almond extract. Bring to a simmer, then reduce the heat to low and cook for an additional 3-5 minutes, stirring frequently, until the mixture slightly thickens and the strawberries release their juices.

5. Pour the strawberry filling over the baked crust and use a spoon to spread it evenly.

6. Sprinkle the reserved topping mixture over the strawberry filling.

7. Bake the bars for 35-45 minutes or the top is golden brown.

8. Allow the bars to cool completely in the pan before cutting into squares. For faster cooling, you can transfer them to the refrigerator.

9. Serve the strawberry oat bars with vanilla ice cream for dessert or enjoy a slice as a snack.

Enjoy your delicious strawberry oat bars!


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