Strawberry Crumble Bars might just be the delightful treat you didn’t know your summer was missing! These bars feature a buttery, crumbly almond flour crust filled with sweet, luscious strawberries that bubble and meld into a jammy wonder. Whether you’re hosting a garden party, need a quick snack, or want a rewarding dessert after a picnic, these bars are versatile and easy to whip up. Plus, they are gluten-free and refined sugar-free, making them a crowd-pleaser for everyone.

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 stumbled upon this recipe during a hot summer day craving something refreshing yet comforting. With strawberries in season, I couldn’t resist making these Strawberry Crumble Bars. The combination of sweet strawberries and the nutty flavor from almond flour creates a delightful experience that will have your friends and family asking for seconds. You’ll love how easy it is to prepare these bars, and they’re sure to become a staple in your dessert rotation. Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: These bars come together in about 40 minutes, perfect for those last-minute cravings.
Irresistible Flavor: The combination of sweet, sunny strawberries and buttery crumble is pure bliss.
Eye-Catching Appeal: These bars look gorgeous with their vibrant berry filling peeking through the crumbly top.
Flexible Serving: Ideal for breakfast, snacks, or dessert, they shine on any occasion.
Diet-Friendly Options: Gluten-free and refined sugar-free, making them a wholesome choice for everyone.

Ingredients You’ll Need

2 1/4 cups blanched almond flour: This is the base of our buttery crust; it gives a rich, nutty flavor and a tender crumb. If you don’t have almond flour, finely ground oat flour can be substituted, but it will change the flavor slightly.
1/3 cup arrowroot flour or tapioca flour: This adds a lovely chewiness to our bars. You can also use cornstarch here if needed.
2/3 cup maple sugar: A natural sweetener that brings a rich flavor and helps keep the bars moist. Coconut sugar can be a suitable substitute for a similar taste.
1/4 teaspoon salt: This balances the sweetness and enhances the overall flavor profile of the bars.
1/2 teaspoon baking soda: This ingredient helps the crust rise a bit, contributing to its desired texture.
6 tablespoons refined coconut oil, melted, or ghee: Provides a buttery flavor without dairy. If you prefer to make it vegan, stick with coconut oil.
2 teaspoons vanilla extract: Enhances the sweetness and rounds out the flavor of the crust beautifully.
Zest of 1 lemon: A hint of freshness that brightens up the filling. Feel free to use lime zest for a different twist.
2 3/4 cups chopped strawberries: Fresh strawberries burst with flavor, making this the star ingredient! If strawberries are out of season, frozen strawberries work well too; just thaw and drain excess liquid.
1/4 cup maple sugar: For the filling—this provides sweetness, just like in the crust. Adjust this to taste depending on your strawberries’ ripeness.
1 tablespoon lemon juice: Adds tartness, balancing out the sweetness from the strawberries and sugar.
1 1/2 tablespoons arrowroot flour or tapioca flour: Thickens the filling to keep it from being too runny. Cornstarch is a good alternative.

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

Preheat the oven: Set your oven to 350°F (175°C) and prepare an 8×8-inch baking dish by lining it with parchment paper. This will help with easy removal once they’re baked.
Make the crust: In a large bowl, mix together 2 1/4 cups of blanched almond flour, 1/3 cup of arrowroot flour, 2/3 cup of maple sugar, 1/4 teaspoon of salt, and 1/2 teaspoon of baking soda. Add in 6 tablespoons of melted coconut oil or ghee, 2 teaspoons of vanilla extract, and the zest of 1 lemon. Stir until everything combines into a crumbly dough.
Press the dough into the pan: Take about 2/3 of this mixture and firmly press it into the bottom of your prepared baking dish. Bake for 10–12 minutes or until it turns a light golden color and smells fantastic.
Prepare the strawberry filling: In a medium saucepan over medium heat, combine 2 3/4 cups of chopped strawberries, 1/4 cup of maple sugar, 1 tablespoon of lemon juice, and 1 1/2 tablespoons of arrowroot flour. Cook for about 5–7 minutes, stirring frequently, until the mixture becomes thick and shiny, somewhat like a jam.
Layer it up: Spread the luscious strawberry filling evenly over the pre-baked crust. Crumble the remaining dough on top, creating a beautiful, rustic layer.
Bake again: Return to the oven and bake for an additional 25–28 minutes, or until the top is golden and the filling is bubbling. You can smell the delightful scent wafting through your kitchen!
Cool and serve: Allow the bars to cool completely in the pan, letting them set for about an hour. For the best texture, chill in the fridge for 1–2 hours before slicing into bars. Store any leftovers covered in the refrigerator for up to 5 days.

Storing & Reheating

To keep your Strawberry Crumble Bars fresh, store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze these bars for up to 3 months—simply wrap them in plastic wrap followed by a layer of foil for optimal protection. When ready to eat, just pop them in the microwave for about 15–20 seconds for a quick refresh, noting that the texture could soften a bit after freezing.

Chef’s Helpful Tips

Avoid overmixing the crust ingredients; you want a crumbly texture, not a doughy one.
Ensure your strawberries are ripe for the best flavor—check that they’re packed with natural sweetness.
If your filling is too runny, cook it a bit longer, ensuring it reaches the desired jam-like consistency.
Feel free to adapt the filling with other fruits, like blueberries or raspberries, depending on your preference or availability.
Keep an eye on the baking time; every oven is different, so start checking at the lower end of the suggested time.

Nothing beats taking a bite of these Strawberry Crumble Bars—they bring together the joys of home baking with the pleasure of simple, fresh ingredients. The buttery crust complemented by the fruity filling is more than just a treat; it’s a celebration of summer! Don’t hesitate to experiment with different fruits or add a scoop of ice cream as a delightful complement. Your taste buds will thank you!

Recipe FAQs

Can I make these bars ahead of time?

Absolutely! These bars can be made a day in advance, which allows the flavors to meld beautifully. Just store them covered in the refrigerator for the best texture. They are great for entertaining or enjoying throughout the week.

What can I use instead of maple sugar?

If you don’t have maple sugar, you can substitute it with coconut sugar or brown sugar. Keep in mind that using regular granulated sugar will alter the flavor slightly.

Can I use frozen strawberries?

Yes, frozen strawberries work great in this recipe! Just make sure to thaw them and drain any excess liquid before cooking the filling for the proper consistency.

How should I cut the bars after baking?

For clean cuts, allow the bars to cool completely and chill in the refrigerator for at least an hour before slicing. A sharp knife or a pizza cutter can make the job easier and leave you with neat, even pieces.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

These Strawberry Crumble Bars feature a delightful almond flour crust and a jammy strawberry filling, making them a perfect treat for any occasion. Enjoy their simple preparation and irresistible flavor, ideal for dessert or snack time!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and line an 8×8 pan with parchment paper on the bottom and sides, leaving overhang for easy removal.
In a large bowl, mix almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, coconut oil or ghee, vanilla and the lemon zest. Mix until a crumbly dough forms. Press 2/3 of the dough into the bottom of the baking pan firmly to form the bottom crust. Bake for 10–12 minutes 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 frequently until it becomes thick and jam-like.
Spread the cooked 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 the top is golden and the filling is bubbling. Cool completely in the pan to room temperature, then chill for 1-2 hours before slicing into bars. Store covered in the refrigerator for up to 5 days.

Notes

Let the bars cool completely before slicing for a better texture.
These bars can be stored in the fridge for up to 5 days, perfect for meal prep!
For a twist, try using different fruits in the filling.