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Strawberry Oatmeal Crumble Bars

Strawberry oatmeal crumble bars with a golden oat crumble topping over a bright strawberry filling. Baked until the top is crisp and the bars hold their shape, then cooled and dusted with powdered sugar.
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Prep Time 15 minutes
Cook Time 35 minutes
rest 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep oven and make crumble base
  1. Preheat oven to 350°F and line a 9x13 baking dish with parchment paper, leaving overhang for easy lifting.
  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.
Build the layers
  1. Press half of the oatmeal mixture firmly into the prepared baking dish to form a tight base layer.
  2. Combine fresh strawberries, sliced, granulated sugar, lemon juice, and cornstarch in a bowl until the cornstarch is evenly distributed.
  3. Spread the strawberry filling evenly over the base layer, reaching the edges.
  4. Spread remaining oatmeal mixture over the strawberries and press gently to help it adhere.
Bake, cool, and serve
  1. Bake for 30-35 minutes at 350°F until the top is golden brown with set edges.
  2. Cool for 15 minutes before cutting into bars so the filling thickens and slices cleanly.
  3. Dust with powdered sugar for serving just before plating.

Notes

For clean bars, cool completely or refrigerate an extra 30 minutes before slicing if your kitchen is warm. Store covered in the refrigerator up to 4 days; freeze up to 2 months (wrap individually, thaw overnight in the fridge). For a lighter option, use half whole-wheat flour in place of some all-purpose flour for a heartier oat crumble without changing the method.