Strawberry Oatmeal Crumble Bars (Print Version)
# Ingredients:
→ Crust and Crumble Topping
01 -
1/2 cup unsalted butter, melted
02 -
1 cup all-purpose flour
03 -
3/4 cup old-fashioned oats
04 -
1/2 cup granulated sugar
05 -
1/4 cup light brown sugar, packed
06 -
1/2 teaspoon salt
→ Strawberry Layer
07 -
2 cups coarsely chopped fresh strawberries
08 -
1/3 cup granulated sugar
09 -
2 tablespoons lemon juice
10 -
2 teaspoons cornstarch
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
02 -
In a large microwave-safe bowl, melt the butter (about 1 minute on high power). Add flour, oats, sugars, and salt. Stir to combine until mixture is dry, sandy, and forms larger crumble pieces. Reserve 1 heaping cup for topping later.
03 -
Transfer the remaining mixture to the prepared pan. Use a spatula or your fingers to pack it down firmly, forming an even crust. Set aside.
04 -
In the same mixing bowl, add strawberries, sugar, lemon juice, and cornstarch. Toss to combine. Even if the sugar hasn’t dissolved fully, it will liquefy while baking.
05 -
Evenly spread the strawberry mixture over the crust. Sprinkle the reserved crumble topping over strawberries, pressing gently to form larger crumble pieces if desired.
06 -
Bake for about 50 minutes, or until the edges are set, the center is just set, and the crumble topping is lightly golden. If strawberries are very juicy, baking may take slightly longer.
07 -
Place the pan on a wire rack and allow to cool for at least 1 hour before slicing. Cutting before fully cooled may cause the bars to fall apart.
# Notes:
01 -
Do not use quick-cooking or instant oats; they behave like flour and make the crust and crumble too dry.
02 -
Bars can be stored airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.