These strawberry crumble bars are soft, buttery and layered with a jammy strawberry filling. Made with almond flour, they’re gluten-free, easy and perfect for spring and summer!
These strawberry crumble bars are soft, buttery and layered with a thick, jammy strawberry filling and golden crumble topping.
Made with almond flour, they’re naturally gluten-free and perfect for spring and summer baking.
They’re easy to make and slice cleanly into perfect bars, with a bright strawberry flavor and just the right balance of sweet and tart.
Whether you’re baking for a gathering or just want a simple fruit dessert, these bars are always a hit!
Why You’ll Love These Strawberry Crumble Bars
These bars have the perfect combination of textures – a buttery crust, a thick jammy strawberry filling and a golden crumble topping. They’re soft but sturdy enough to slice cleanly, making them ideal for serving and sharing!
They’re also made with simple ingredients and one dough that doubles as both the crust and crumble topping.
What Makes These Bars Different From Strawberry Crisp
Unlike a strawberry crisp, these crumble bars are designed to be sliceable with clean, defined layers.
Cooking the filling before baking removes excess moisture and creates a thicker, jam-like consistency.
This ensures the bars hold their shape and don’t become soggy.
Ingredients You Need to Make Strawberry Crumble Bars
The crust and crumble are the same dough, which simplifies the recipe 🙂
Here’s everything you’ll need to make these bars:
Crust + Crumble (same base)
- blanched almond flour
- tapioca flour or arrowroot
- maple sugar
- salt
- baking soda
- coconut oil (or ghee)
- vanilla extract
- lemon zest
Strawberry Filling
- chopped strawberries
- maple sugar
- lemon juice
- tapioca or arrowroot flour
How to Prevent a Watery Strawberry Filling
Strawberries release more liquid than most fruits, so it’s important to:
- Cook the filling until thick and glossy
- Use enough starch to bind the juices
- Avoid skipping the pre-bake step
Taking the time to thicken the filling ensures clean layers and a better texture.
How to Make the Strawberry Filling (No Slurry Method)
To make the filling, combine the strawberries, sugar, lemon juice and arrowroot starch in a saucepan.
Cook over medium heat for 5–7 minutes, stirring frequently, until the mixture becomes thick, glossy and jam-like. The strawberries will break down and release their juices as the filling thickens.
Remove from heat once thickened to avoid overcooking.
Can I Use Frozen Strawberries?
Yes, frozen strawberries work well, but they release more liquid. Cook the filling slightly longer and ensure it thickens fully before using.
You may also chop the strawberries after thawing for a more even texture.
How to Store and Freeze
Store the bars covered in the refrigerator for up to 5 days. They slice best once chilled.
To freeze, store sliced bars in an airtight container for up to 2 months and thaw before serving.
Variations and Substitutions
- Add raspberries for a mixed berry version
- Use ghee instead of coconut oil for a richer flavor
- Add lemon zest for brightness
This base recipe works well with a variety of fruits, making it easy to adapt!
FAQ
Why are my strawberry crumble bars too soft?
This usually means the filling wasn’t thick enough before baking or the bars weren’t fully cooled before slicing.
Do I have to cook the filling first?
Yes, this step is important to reduce excess liquid and create a thick, jam-like consistency.
Can I make these paleo?
Yes, using maple sugar or coconut sugar keeps them paleo-friendly.
Can I make these dairy-free?
Yes, use coconut oil instead of ghee.
How do I know when they’re done baking?
The crumble topping should be lightly golden and the filling bubbling slightly at the edges. The bars will firm up as they cool.
Can I use other fruits?
Yes, this recipe works well with blueberries, raspberries and other berries.
💡 PRO TIPS
Tips for the Best Strawberry Crumble Bars
- Cook the filling until thick and jam-like before baking
- Press the crust firmly into the pan
- Don’t skip pre-baking the crust
- Chill before slicing for clean edges
If you’re looking for an easy, reliable fruit dessert with a buttery crumble topping, these strawberry crumble bars are a must-make.
They’re simple, perfectly textured and ideal for everything from everyday snacking to summer gatherings.
Once you try them, you can use this same base to create endless variations with your favorite fruits!
Want More Summer Fruit Baking Recipes? Try One of These!
Strawberry Crumble Bars (Almond Flour, Easy & Buttery)
Ingredients
Crust + Crumble (same base):
- 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 tablespoon refined coconut oil melted, or ghee
- 2 teaspoon vanilla extract
- Zest of 1 lemon grated
Strawberry Filling:
- 2 3/4 cups chopped strawberries
- 1/4 cup maple sugar
- 1 tablespoon lemon juice
- 1 1/2 tablespoon arrowroot flour or tapioca
Instructions
-
Preheat oven to 350°F and line an 8x8 pan with parchment paper on the bottom and sides, leaving overhang for easy removal.
-
In a large bowl, combine the almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, coconut oil or ghee, vanilla and lemon zest. Stir to form a crumbly dough. Press 2/3 of this dough into the bottom of the baking dish firmly to form the bottom crust. Bake crust for 10–12 minutes or until just lightly golden.
-
In a medium saucepan, combine the strawberries, maple sugar, lemon juice and arrowroot or tapioca flour and cook over medium heat for 5–7 minutes, stirring frequently, until the mixture is thick, glossy and jam-like. Strawberries release more liquid than other berries, so be sure to cook the filling until thick and jammy before baking - it might look very thick but this is what you want!
-
Spread the filling over the pre-baked crust and crumble the remaining dough on top.
-
Return to the oven and bake 25-28 minutes until the top is golden and filling is bubbling. Cool completely in the pan to room temperature, then chill for 1-2 hours before slicing into bars for the best texture. Store the bars covered in the refrigerator for up to 5 days. Enjoy!
Leave a Comment