Easy Small-Batch Strawberry Crumble Bars
A quick and easy small-batch recipe for strawberry crumble bars featuring a buttery crumble topping and a fresh, jammy strawberry filling. Perfect for a homemade treat that satisfies without leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup fresh strawberries, hulled and chopped
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ cup old-fashioned rolled oats
- ⅓ cup packed brown sugar
- 6 tablespoons unsalted butter, cold and cubed
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a small saucepan over medium heat, combine chopped strawberries, granulated sugar, lemon juice, and vanilla extract. Cook gently, stirring occasionally, until the mixture thickens slightly, about 8 to 10 minutes. Remove from heat and let cool.
- In a medium bowl, whisk together flour, oats, brown sugar, and salt. Add cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
- Press half of the crumble mixture firmly into the bottom of the prepared pan to form the base crust.
- Spread the cooled strawberry filling evenly over the crust.
- Sprinkle the remaining crumble mixture evenly over the strawberry layer.
- Bake for 30 to 35 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Cool completely in the pan on a wire rack, about 1 hour.
- Use the parchment paper overhang to lift the bars out. Cut into 9 squares and enjoy.
Notes
Keep the butter cold when making the crumble to avoid a gummy texture. Cook the strawberry filling on medium-low heat to prevent burning and ensure it thickens properly. Let bars cool completely before cutting to prevent them from falling apart. For gluten-free, substitute almond flour; for dairy-free, use coconut oil instead of butter. Adding chopped nuts or oats on top before baking adds extra crunch.
Nutrition
- Serving Size: 1 bar (1/9 of the ba
- Calories: 180
- Sugar: 14
- Fat: 8
- Carbohydrates: 25
- Protein: 2
Keywords: strawberry crumble bars, small-batch dessert, easy strawberry bars, homemade crumble bars, quick dessert, berry bars