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Strawberry Crumb Bars

Strawberry crumb bars with a golden, buttery oat crust and ruby-red strawberry filling tucked between crumbly layers. Press-and-bake bars that slice clean after a short cool-down for a bakery-style crumble texture.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling 15 minutes
Total Time 1 hour 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Crumb crust
  • 2 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup butter, softened
  • 0.25 tsp salt
Strawberry filling
  • 2 cup fresh strawberries, chopped
  • 0.25 cup cornstarch
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and make the crumb
  1. Preheat oven to 350°F, then grease a 9x13 inch baking pan. Visual cue: the pan is lightly coated so the bars release cleanly.
  2. Mix together all-purpose flour, old-fashioned oats, granulated sugar, brown sugar, and salt. Visual cue: the mixture looks evenly speckled.
  3. Cut in softened butter until the mixture resembles coarse crumbs. Visual cue: you can pinch it and it holds together in small clumps.
  4. Press half of the crumb mixture into the greased 9x13 inch baking pan. Visual cue: the crust forms an even, firm layer across the bottom.
Assemble with strawberry filling
  1. Toss chopped fresh strawberries with cornstarch, 2 tablespoons granulated sugar, and lemon juice in a bowl. Visual cue: berries look glossy and lightly thickened.
  2. Spread the strawberry mixture evenly over the crust. Visual cue: the filling reaches the edges in an even layer.
  3. Sprinkle the remaining crumb mixture over the strawberries, pressing down gently. Visual cue: there are crumbly gaps that still let some filling show through.
Bake and cool
  1. Bake for 33-35 minutes at 350°F until golden brown. Visual cue: the top looks set and browned at the edges.
  2. Cool for 15 minutes before cutting into bars. Visual cue: the bars firm up enough to slice without the filling running.

Notes

For clean slices, let the bars cool the full 15 minutes, then wipe the knife between cuts. Store covered in the refrigerator up to 4 days; freeze up to 2 months (thaw overnight in the fridge). For a dairy-free option, use a 1:1 plant butter substitute and expect a slightly softer crumb.