These strawberry crumble bars are great as a treat, snack or a casual dessert. Easy and quick recipe, perfect with any seasonal berries and your favourite jam! They are chewy, gooey and delightfully crunchy!
This post is a part of a paid collaboration with Tate & Lyle Sugars. All thoughts and opinions are mine. Thank you for supporting the brands that make Anna Banana possible!
Take a handful of simple and basic ingredients plus some fresh, juicy berries and turn them into these delicious strawberry crumble bars!
Making the base layer and the crumble
Whenever making the crumble, I like to use a mix of flour and old-fashioned, rolled oats. They add lovely texture to the crumble and make the whole recipe just a little bit healthier. It is made of these basic ingredients:
- plain flour
- old-fashioned, rolled oats
Make sure your butter is chilled, if it is too warm, you may end up with a greasy base and topping. Also, make sure to use the right amount of butter. Not enough butter will turn your base and topping into dry, floury mess. Add too much butter, and you will turn your crumble into greasy blob.
Assembling the crumble bars
Once you’ve mixed all the dry ingredients together, press about 2/3 of this mixture into your baking tin lined up with baking paper.
I like to use the back of one of my measuring cups to create super smooth top. You can also use the back of the spoon or a glass.
Top it up with fresh, chopped strawberries and spread them in the even layer on top. Next, spread the strawberry jam on top, again in the even layer. My easy homemade strawberry jam works great in this recipe!
Finish it off by sprinkling the remaining crumble on top. Leave some of the fruit showing through, or cover it all completely, whichever way you like most.
Allow these crumble to cool completely before you slice it. The strawberry and jam layer will need a bit of time to set, so give it about an hour in the fridge, then dig in!
How to store strawberry crumble bars?
These bars are best when served fresh, but any leftovers can be stored in the airtight container in the fridge. They may loose some of their crumbly, crispy texture after a day, but will still taste amazing!
Can I make this recipe gluten-free?
Absolutely! It’s really easy to turn this recipe into a gluten-free version. Simply use your favourite GF flour and GF oats. The rest of the ingredients are naturally gluten-free, so these will be the only substitutes you will need.
Can I use frozen strawberries?
I would strongly recommend sticking to fresh strawberries. Fresh strawberries will produce that nice, thick and jammy filling. If you use frozen berries, the filling will be a bit too thin and too runny, and the whole thing may turn into a messy mush.
As always, thanks so much for tuning in to today’s post! Make sure to leave me a comment and / or a rating if you tried this or any other of my recipes! Remember that you can follow me on my social channels: Instagram, Pinterest and Facebook.
Strawberry crumble bars
- 9 x 9 baking tin
- baking paper
- mixing bowl
- Preheat the oven to 170 C. Lightly grease and line the baking tin with baking paper.
- In a large bowl, mix together the flour, rolled oats, caster sugar, brown sugar and salt.
- Add chilled and cubed butter and rub it into the flour mixture using your hands, until the texture resembles breadcrumbs.
- Transfer 2/3 of the crumble mixture into the baking tin, and press it firmly into the tin to form the base of the crumble. Use flat object to smooth out the surface, a measuring cup or a back of the spoon will work well.
- Spread fresh strawberries on top of the crumble base, followed by strawberry jam.
- Top it up with the remaining crumble. Sprinkle it all over the strawberries, leaving few pieces of strawberries to show through if you would like.
- Bake for 35- 40 minutes until golden brown and bubbly. Leave in the baking tin to cool for about 30 minutes, then transfer to a fridge for about an hour. Remove from the fridge and from the baking tin and slice into 9 equal squares. Enjoy!
- you can use your favourite jam in this recipe
- make sure that the base of the crumble is packed and compressed into the tin
- allow the crumble to cool completely before slicing it
If you would like to receive any of my future recipes straight to your inbox, make sure to sign up to my mailing list!