Strawberry Streusel Bars
oat crumble dessert squares
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Fresh strawberry dessert idea
Are you looking for a delicious and simple dessert that everyone can enjoy? Look no further - these strawberry streusel bars are just the thing! Not only are they dairy-free, but they are made with fresh strawberries and topped with an oat crumble that will have your family and friends coming back for more. It is full-on strawberry season here in North Carolina and there are lots of ways to use fresh strawberries in recipes, but these streusel bars have GOT to be one of the easiest and delicious ways to use them (especially when they are just on the brink of over-ripening.)
With this recipe, you'll learn how to make a streusel bar that's both delicious and easy to make. I’ll guide you through the process of making the easy crumble topping and fresh strawberry filling. Plus, you can even make it ahead of time, freeze or refrigerate them, so you can be sure that you're always ready when you need that extra special dessert (or just satisfy your sweet tooth craving!)
Let’s begin!
Streusel bar ingredients
Ingredients:
1 3/4 cups all-purpose flour (divided)
1 cup old-fashioned oats
1 cup light brown sugar, firmly packed (divided)
1 1/4 tsp salt, (divided)
1 1/2 tsp ground cardamon, (divided)
3/4 cup cold plant butter, cubed
3 cups fresh strawberries, hulled and chopped
1 tbsp lemon zest (or zest from 1 large lemon)
1/4 cup sliced almonds
Note: Read recipe thoroughly before starting, because you will be reserving part of the crust mixture to use for crumble topping. Do not miss this important step!
How to make strawberry streusel bars
Instructions:
Preheat oven to 350 ℉ / 176℃ and grease a 9x9 or 12x7 pan and also line with parchment paper, letting overhang to allow for easy lift-out.
Add 1 1/2 cups flour, oats, 3/4 cup brown sugar, 1 tsp salt and 1 tsp cardamon to a food processor or blender. Pulse about 5-6 times to mix dry ingredients together.
Next, add the cold cubed butter to food processor and pulse on and off until mixture is combined, and a crumbly consistency is reached.
IMPORTANT: Scoop out 1 cup crumb mixture and reserve in fridge for later use.
Press the remaining crust mixture evenly into bottom of the prepared pan. Bake for 10-12 minutes, or until set and then let cool on rack while starting the filling.
In a medium bowl, combine strawberries, remaining 1/4 cup flour, 1/4 cup brown sugar, 1/2 tsp cardamon, 1/4 tsp salt and lemon zest.
Spread strawberry filling mixture evenly over cooled crust and remove reserved crust mixture from refrigerator and sprinkle in small clumps all over top of filling. (It will not be completely covering filling.) Next, evenly sprinkle almond slices over top.
Bake in center of oven, uncovered, for 30-35 minutes or until mixture is bubbly around the edges and crumble is golden brown. Let cool completely in pan on a rack, then lift out by parchment paper and cut into squares of desired size. Tip: For even easier slicing, chill in fridge before cutting into squares.
NOTE: If you do not have parchment paper, grease and flour pan to prep and cut into bars after they have cooled completely, but while warm run a butter knife around edges to loosen before it completely cools for easier release. (usually after 10 minutes of cooling.)
What do strawberry streusel bars taste like?
Delicious! They have a salty/sweet crust bottom reminiscent of a chewy cookie with a juicy jam-like filling that is sweet and slightly tart for balance and the crumble topping is slightly crunchy with cozy flavors.
These strawberry streusel bars are truly a flavor and texture party in your mouth that come together in a simple recipe using fresh strawberries and common pantry items.
Enjoy!
🍓Julie
Strawberry Streusel Bars (dairy-free)
Ingredients
Instructions
- Preheat oven to 350 ℉ / 176℃ and grease a 9x9 or 12x7 pan and also line with parchment paper, letting overhang to allow for easy lift-out.
- Add 1 1/2 cups flour, oats, 3/4 cup brown sugar, 1 tsp salt and 1 tsp cardamon to a food processor or blender. Pulse about 5-6 times to mix dry ingredients together.
- Next, add the cold cubed butter to food processor and pulse on and off until mixture is combined, and a crumbly consistency is reached. IMPORTANT: Scoop out 1 cup crumb mixture and reserve in fridge for later use.
- Press the remaining crust mixture evenly into bottom of the prepared pan. Bake for 10-12 minutes, or until set and then let cool on rack while starting the filling.
- In a medium bowl, combine strawberries, remaining 1/4 cup flour, 1/4 cup brown sugar, 1/2 tsp cardamon, 1/4 tsp salt and lemon zest.
- Spread strawberry filling mixture evenly over cooled crust and remove reserved crust mixture from refrigerator and sprinkle in small clumps all over top of filling. (It will not be completely covering filling.) Next, evenly sprinkle almond slices over top.
- Bake in center of oven, uncovered, for 30-35 minutes or until mixture is bubbly around the edges and crumble is golden brown. Let cool completely in pan on a rack, then lift out by parchment paper and cut into squares of desired size. Tip: For even easier slicing, chill in fridge before cutting into squares.
Notes
Storage: Store in the refrigerator in an airtight container for up to 5 days or you can freeze for up to 3 months if double wrapped. Thaw frozen bars overnight in fridge (or at least 6 hours.)
NOTE: If you do not have parchment paper, grease and flour pan to prep and cut into bars after they have cooled completely, but while warm run a butter knife around edges to loosen before it completely cools for easier release. (Usually after 10 minutes of cooling.)
Nutrition Facts
Calories
215Fat (grams)
10 gSat. Fat (grams)
5 gCarbs (grams)
30 gFiber (grams)
2 gNet carbs
30 gSugar (grams)
15 gProtein (grams)
3 gSodium (milligrams)
240 mgCholesterol (grams)
23 mgNutrition Disclaimer: Nutritional Information is for one bar and is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
