Strawberry crumble bars are the perfect blend of buttery richness and juicy fruitiness, creating a treat that’s almost impossible to resist. With a crumbly almond flour crust and a sweet, thick strawberry filling, these bars strike the ideal balance between wholesome and decadent. Whether you enjoy them as an afternoon snack, a picnic dessert, or even a light breakfast, they promise to bring a taste of summer to your table year-round.

Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

I first whipped up these Strawberry Crumble Bars during a sun-soaked picnic with friends, where they quickly became the star of the spread. Each bite brought a delightful combination of textures and flavors, and to this day, they remind me of laughter and fun under the warm sun. Easy to prepare and simple to transport, these buttery bars cater to everyone’s taste buds, making them a go-to recipe for gatherings, celebrations, or just a cozy afternoon at home. I can’t wait for you to try them!

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)

Why You’ll Love This Recipe

Simple & Quick: Whip these up in about 45 minutes for a delicious dessert that’s ready to impress.
Irresistible Flavor: The combination of sweet strawberries and zesty lemon creates a vibrant, refreshing taste.
Eye-Catching Appeal: The layered look and crumbly topping make these bars as beautiful as they are tasty.
Flexible Serving: Perfect for an afternoon snack, summer parties, or even a light breakfast on the go.
Diet-Friendly Options: Made with almond flour, these bars are gluten-free and can be easily adapted for dairy-free diets.

Ingredients You’ll Need

2 1/4 cups blanched almond flour: This flour gives the bars a light and buttery texture, making them a fantastic gluten-free option.
1/3 cup arrowroot flour or tapioca: Used to help bind the mixture and create a crumbly crumble texture; tapioca can also be used as a substitute.
2/3 cup maple sugar: Adds a rich, caramel-like sweetness that pairs beautifully with strawberries; you can replace this with brown sugar if needed.
1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
1/2 teaspoon baking soda: Provides a slight lift to the crust, contributing to a light texture.
6 tablespoons refined coconut oil, melted, or ghee: Offers a buttery taste while keeping this recipe dairy-free; ghee will add even more richness.
2 teaspoons vanilla extract: Adds warmth and complements the flavors of the strawberries.
Zest of 1 lemon: Brightens the filling and enhances the overall flavor profile.
2 3/4 cups chopped strawberries: The star ingredient! Fresher berries yield better flavor, but you can use frozen berries too, just be sure to thaw and drain them first.
1/4 cup maple sugar: To sweeten the strawberry filling; it perfectly complements the earthy flavor of the strawberries.
1 tablespoon lemon juice: Balances sweetness and adds brightness to the filling.
1 1/2 tablespoons arrowroot flour or tapioca: Thickens the strawberry mixture; ensures that the filling holds together when sliced.

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

Preheat the Oven: Preheat your oven to 350°F and line an 8×8 pan with parchment paper, allowing some overhang for easy removal later.
Make the Crust Mixture: In a large bowl, combine 2 1/4 cups blanched almond flour, 1/3 cup arrowroot or tapioca 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, along with 2 teaspoons of vanilla extract and the zest of 1 lemon. Mix until you form a crumbly dough.
Prepare the Crust: Press two-thirds of this dough firmly into the bottom of the prepared pan to create the crust layer. Bake in the preheated oven for about 10–12 minutes or until it’s just lightly golden.
Cook the Strawberry Filling: In a medium saucepan over medium heat, add 2 3/4 cups of chopped strawberries, 1/4 cup maple sugar, 1 tablespoon lemon juice, and 1 1/2 tablespoons arrowroot flour or tapioca. Cook, stirring frequently for about 5-7 minutes, until the mixture thickens and becomes glossy, resembling a jam.
Assemble Bars: Spread the thick strawberry filling evenly over the pre-baked crust. Crumble the remaining dough on top, ensuring it covers the filling nicely.
Bake Again: Return the pan to the oven and bake for 25-28 minutes or until the top is golden and the filling is bubbling.
Cool and Slice: Allow the bars to cool completely in the pan before slicing. For the best texture, chill them in the refrigerator for 1-2 hours before serving.
Enjoy: Store the bars in the refrigerator, covered, for up to 5 days, and enjoy the delightful burst of flavor in every bite!

Storing & Reheating

To store your Strawberry Crumble Bars, keep them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage, up to 3 months, by wrapping individual bars tightly in plastic wrap and then placing them in a freezer-safe bag. When ready to enjoy, simply thaw them in the fridge overnight or at room temperature for a couple of hours. They may soften slightly in the freezer, but popping them into a warm oven for a few minutes can refresh their texture.

Chef’s Helpful Tips

Make the filling thicker by allowing it to cook longer over medium heat if it’s too runny.
Ensure the coconut oil or ghee is fully melted; if it’s too cold, the dough won’t come together properly.
Measure your almond flour properly – spoon it into your measuring cup and level it off to avoid using too much.
For a more developed flavor, let the bars sit overnight before slicing.
You can customize with other fruits! Try blueberries or raspberries for a different twist.

Strawberry crumble bars are not only a joy to make, but they also bring a bit of summer to any occasion. With their buttery crust, sweet strawberry filling, and a perfect balance of flavors, they will surely impress anyone you share them with. Don’t be afraid to experiment with different berries or toppings – there’s a world of delicious possibilities to explore. I hope these bars bring as much joy to your table as they have to mine. Enjoy every crumb!

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work well for this recipe; just be sure to thaw and drain them first to avoid excess moisture in the filling, which could make the bars soggy.

How do I ensure my bars cut cleanly?

To achieve clean cuts, allow the bars to cool completely in the pan before slicing. Chilling them in the refrigerator for a couple of hours helps the filling set and keeps the bars from falling apart when cut.

Can I make this recipe vegan?

Yes, you can make these bars vegan by replacing the ghee with a plant-based butter or additional coconut oil, and using a flax egg or applesauce as a substitute for any eggs if you choose to include one in the recipe.

How do I store leftover bars?

Keep the leftover bars in an airtight container in the refrigerator for up to 5 days. If you want to store them longer, you can freeze the bars wrapped tightly in plastic wrap for up to 3 months.

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Recipe Card

Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

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Author: Dorothy
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Strawberry Crumble Bars make a delightful treat with their buttery almond flour crust, sweet strawberry filling, and easy prep! Perfect for gatherings or a sweet snack anytime.

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 some overhang.
In a large bowl, mix almond flour, arrowroot or tapioca flour, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest to form a crumbly dough.
Press 2/3 of the dough into the bottom of the lined baking dish. Bake the crust for 10-12 minutes or until lightly golden.
In a medium saucepan, combine strawberries, maple sugar, lemon juice, and arrowroot or tapioca flour. Cook over medium heat for 5-7 minutes, stirring, until thick and jam-like.
Spread the strawberry filling over the pre-baked crust and crumble the remaining dough on top.
Return to the oven and bake for 25-28 minutes until golden and filling is bubbling. Cool in the pan until room temperature, then chill for 1-2 hours before slicing into bars.

Notes

For a richer flavor, use ghee instead of coconut oil.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ensure the strawberry filling reaches a jam-like consistency for the best results.