Strawberry Crumble Bars are a delightful treat that perfectly captures the essence of summer. With a buttery almond flour crust and a luscious strawberry filling, they’re the kind of dessert that beckons you to enjoy the sunshine while they cool in the fridge. The golden crumble on top adds a satisfying crunch, making each bite a delightful contrast of textures. These bars are simple yet impressive enough to wow friends at your next gathering or serve as a sweet snack for those quiet afternoons.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Crumble Bars (Almond Flour, Easy & Buttery)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

I first discovered these Strawberry Crumble Bars during a family picnic, where they quickly became the star of the dessert table. The sweetness of ripe strawberries combined with the buttery crumble brought everyone back for seconds and thirds. Not only are they incredibly easy to make, but they also utilize wholesome ingredients, making them a guilt-free indulgence. You’re just a few steps away from enjoying these easy, budget-friendly bars that you’ll want to make again and again!

Why You’ll Love This Recipe

Simple & Quick: Whip these up in about 30 minutes for a delicious treat without spending hours in the kitchen.
Irresistible Flavor: The combination of sweet strawberries and zesty lemon creates a flavor explosion that’s both refreshing and comforting.
Eye-Catching Appeal: The vibrant red strawberries peeking from under a golden crumb top make these bars a beautiful addition to any table.
Flexible Serving: Perfect for dessert, snack time, or even a sweet breakfast treat alongside your coffee.
Diet-Friendly Options: With almond flour, these bars can easily fit gluten-free diets, and they’re naturally sweetened with maple sugar!

Ingredients You’ll Need

2 1/4 cups blanched almond flour: This is the base of our buttery crust, giving these bars a nutty flavor and tender crumb.
1/3 cup arrowroot flour (or tapioca): This gluten-free option helps bind the ingredients together and adds a nice texture to the crust.
2/3 cup maple sugar: A natural sweetener that brings a delicious caramel flavor, but brown sugar can be substituted if needed.
1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
1/2 teaspoon baking soda: Provides lift to your crust and makes it wonderfully light.
6 tablespoons refined coconut oil (melted, or use ghee): This adds moisture and a hint of coconut without an overpowering flavor.
2 teaspoons vanilla extract: This aromatic addition enhances the overall flavor and enhances the sweetness.
Zest of 1 lemon: Freshly grated lemon zest gives a bright, zesty note that complements the strawberries beautifully.
2 3/4 cups chopped strawberries: Sweet, ripe strawberries are essential for that tangy, juicy filling.
1/4 cup maple sugar: For sweetening the strawberry filling—increase or decrease depending on your fruit’s tartness.
1 tablespoon lemon juice: Brightens the flavor of the filling and complements the strawberries.
1 1/2 tablespoons arrowroot flour (or tapioca): This thickens the filling and gives it that jam-like consistency.

How to Make Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

Preheat the oven: First, set your oven to 350°F (175°C). While it’s heating up, prepare an 8×8-inch baking dish by lining it with parchment paper, allowing excess to hang over the sides for easier removal later.
Make the crust: In a large bowl, combine 2 1/4 cups blanched almond flour, 1/3 cup arrowroot flour, 2/3 cup maple sugar, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Stir in 6 tablespoons of melted refined coconut oil (or ghee), 2 teaspoons vanilla extract, and the zest of 1 lemon. Mix until it forms a crumbly dough.
Press the crust: Take 2/3 of this dough and firmly press it into the bottom of the prepared baking dish to create a solid base. Bake this crust for 10–12 minutes or until it’s just lightly golden.
Prepare the filling: In a medium saucepan, add 2 3/4 cups chopped strawberries, 1/4 cup maple sugar, 1 tablespoon lemon juice, and 1 1/2 tablespoons arrowroot flour. Cook over medium heat for 5–7 minutes while stirring frequently. You want the mixture to be thick and jam-like, so cook until it’s glossy and slightly bubbling.
Assemble the bars: Once the crust has baked, remove it from the oven and spread the strawberry filling evenly over the base. Crumble the remaining dough on top, ensuring it’s evenly distributed.
Bake again: Return the dish to the oven and bake for an additional 25–28 minutes until the top is golden brown and the filling is bubbling around the edges.
Cool and slice: Allow the bars to cool completely in the pan until reaching room temperature; then chill in the refrigerator for 1-2 hours. This helps to set the filling for easier slicing. Once chilled, you can cut them into squares and store any leftovers in the refrigerator for up to 5 days. Enjoy your treats!

Storing & Reheating

To keep your Strawberry Crumble Bars fresh, store them at room temperature for a couple of hours if serving right away. For longer storage, place them in an airtight container in the refrigerator, where they’ll last up to 5 days. You can also freeze them for up to 3 months—be sure to wrap each bar in foil or plastic wrap before placing them in a freezer-safe bag. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes; just note that the texture may change slightly after freezing, but they will still taste delicious!

Chef’s Helpful Tips

Avoid overmixing your crust to keep it light and crumbly.
Make your strawberry mixture in advance and let it cool to save time!
If your strawberries are too sweet, add a bit more lemon juice for balance.
To ensure even baking, rotate the pan halfway through the baking time.
For an extra flavor boost, consider adding a teaspoon of cinnamon to the crumble topping.

Strawberry Crumble Bars are a fantastic way to highlight ripe summer produce, and their crunchy top and soft filling make for a perfect texture combination. You can experiment by swapping in other seasonal fruits or adding a handful of nuts for an extra nutritious twist. Grab your ingredients and enjoy creating these delightful bars that are sure to make your palate sing!

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries! Just thaw, drain excess liquid, and chop them before using. Keep in mind that the filling might be a bit runnier, so you may want to increase the thickening agent slightly.

How do I know when the bars are baked perfectly?

Look for a golden brown top, and a bubbly filling around the edges. The bars should be firm to the touch but will harden as they cool.

Can I substitute the almond flour with something else?

Absolutely! You can use oat flour or a gluten-free all-purpose blend, but note that the texture might differ slightly.

How do I cut the bars neatly?

For clean cuts, use a sharp knife and ensure the bars are completely cooled and chilled. Wipe the knife with a paper towel between cuts for the best results.

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Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

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Author: Anna
Prep Time: N/A
Cook Time: N/A
Total Time: 0 hours
Yield: 16 bars 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Strawberry Crumble Bars are a perfect blend of buttery goodness and sweet strawberries, using simple ingredients like almond flour and maple sugar. Ideal for a quick dessert or a snack, they’re sure to please anyone looking for homemade comfort food.

Ingredients

Scale

2 1/4 cups blanched almond flour
1/3 cup arrowroot flour or tapioca
2/3 cup maple sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons refined coconut oil melted or ghee
2 teaspoons vanilla extract
Zest of 1 lemon grated
2 3/4 cups chopped strawberries
1/4 cup maple sugar
1 tablespoon lemon juice
1 1/2 tablespoons arrowroot flour or tapioca

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Instructions

Preheat the oven to 350°F and line an 8×8 pan with parchment paper, leaving overhang for easy removal.
In a large bowl, mix almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla, and lemon zest until dough is crumbly.
Press 2/3 of the dough into the bottom of the baking dish to form the crust. Bake for 10-12 minutes until lightly golden.
Combine strawberries, maple sugar, lemon juice, and arrowroot or tapioca flour in a medium saucepan. Cook over medium heat for 5-7 minutes, stirring frequently, until thick and glossy.
Spread the strawberry filling over the pre-baked crust and crumble the remaining dough on top.
Bake for an additional 25-28 minutes until the top is golden and the filling is bubbling. Cool in the pan to room temperature, then chill for 1-2 hours before slicing.

Notes

For best texture, chill the bars before slicing.
Store covered in the refrigerator for up to 5 days.
Feel free to substitute other fruits based on your preference.