Strawberry Crumble Bars have a way of evoking summertime nostalgia with every bite. Imagine sinking your teeth into a buttery, crumbly bar layered with sweet and tangy strawberries, where fresher flavors mingle seamlessly with a hint of lemon zest. This treat is not only a delightful escape into berry bliss, but also remarkably easy to whip up – perfect for when those sweet cravings hit or you have friends over for a sunny afternoon picnicking. There’s no need for complex ingredients or excessive fuss; simply grab your almond flour and you’re on your way to creating something everyone will love.

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)

Having discovered this gem on a warm weekend spent exploring seasonal fruits at the farmer’s market, I instantly fell in love with Strawberry Crumble Bars. As I watched the vibrant strawberries glisten under the sun, the thought of transforming them into a dessert seemed irresistible. They offer great versatility and are as welcome at a casual family gathering as they are for a cozy night tucked up on the couch with a good book. Share these bars with friends and prepare to collect compliments on your delicious and effortless baking!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just a little over an hour, making it a perfect last-minute treat.
Irresistible Flavor: The combination of strawberries and a buttery, crumbly topping creates a delightful mix of sweet and tangy goodness.
Eye-Catching Appeal: The bright red strawberry filling atop a golden crust looks impressive, making it great for gatherings or special occasions.
Flexible Serving: Perfect for breakfast, snacks, or dessert – these bars can be enjoyed at any time of day!
Diet-Friendly Options: Made with almond flour, these bars are gluten-free and can easily cater to various dietary needs.

Ingredients You’ll Need

2 1/4 cups blanched almond flour: A gluten-free alternative to traditional flour that adds a nutty flavor and moist texture.
1/3 cup arrowroot flour or tapioca: Used to bind the ingredients together; tapioca can be a good alternative if you don’t have arrowroot.
2/3 cup maple sugar: Adds natural sweetness; can be replaced with coconut sugar for a slightly darker flavor.
1/4 teaspoon salt: Enhances the sweetness of the strawberries and balances the flavors.
1/2 teaspoon baking soda: Provides a slight lift and helps achieve a light texture.
6 tablespoons refined coconut oil, melted, or ghee: Creates a rich, buttery flavor. If you prefer a non-dairy alternative, coconut oil is a fantastic choice.
2 teaspoons vanilla extract: Adds warmth and depth to the bars.
Zest of 1 lemon: Brightens the strawberry filling, giving an invigorating aroma and flavor.
2 3/4 cups chopped strawberries: The star of the show! Fresh strawberries are best, but frozen can work if thawed properly.
1/4 cup maple sugar: To sweeten the strawberry filling; feel free to adjust according to your taste.
1 tablespoon lemon juice: Balances the sweetness of the strawberries with a splash of acidity.
1 1/2 tablespoons arrowroot flour or tapioca: Thickens the strawberry filling, ensuring it’s jammy and not watery.

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

Preheat the Oven: Start by preheating your oven to 350°F (175°C). While it heats up, line an 8×8 inch baking pan with parchment paper, making sure it overhangs for easier removal later.
Make the Crust: In a large mixing 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. Pour in 6 tablespoons melted coconut oil or ghee, 2 teaspoons vanilla extract, and the zest of 1 lemon. Stir until you have a crumbly dough.
Form the Bottom Crust: Press about 2/3 of the dough evenly into the bottom of the lined baking dish. Bake this crust for 10 to 12 minutes, or until it’s just lightly golden.
Prepare the Strawberry Filling: In a medium saucepan, mix 2 3/4 cups chopped strawberries, 1/4 cup maple sugar, 1 tablespoon lemon juice, and 1 1/2 tablespoons arrowroot or tapioca flour. Cook over medium heat for 5 to 7 minutes, stirring frequently. As it bubbles, the mixture will become thick and jam-like, which is just what you want.
Assemble the Bars: Spread the thick strawberry filling over the pre-baked crust, and then crumble the remaining dough on top, covering the filling completely.
Bake Again: Return the pan to the oven and bake for an additional 25 to 28 minutes, until the top is golden brown and the filling is bubbling.
Cool and Slice: Allow the bars to cool completely in the pan until they reach room temperature. For the best texture, chill in the refrigerator for 1 to 2 hours before slicing into bars.

Storing & Reheating

Store your Strawberry Crumble Bars in an airtight container in the refrigerator for up to 5 days. They will maintain their delightful flavors while being kept cool. If you’d like to extend their shelf life, they can be frozen for up to three months; simply wrap them tightly in plastic wrap and seal in a freezer-safe bag. To reheat, pop them in a warm oven at 350°F for about 10 minutes. Keep in mind that the texture may change slightly after freezing, but a little gentle warming will refresh them beautifully!

Chef’s Helpful Tips

Make sure your coconut oil is not too hot when mixing it with the other ingredients, as this can cook the almond flour and affect the texture.
If your strawberry filling seems too runny, let it cook a little longer until it thickens, as this will prevent soggy bars.
Use room temperature ingredients, especially if you decide to incorporate ghee, for a smoother batter.
Experimenting with different fruits is a great way to change up the flavor profile – blueberries or raspberries could also work wonders!
Allowing the bars to chill after cooling helps them set and makes cutting them easier.

There’s something truly satisfying about sinking your teeth into a Strawberry Crumble Bar, with its perfect balance of sweetness and a delectably buttery crust. They’re a great way to showcase summer’s luscious strawberries while providing a dessert that’s wonderfully simple. Embrace your inner baker, adjust the flavors to your liking, and don’t hesitate to make this recipe your own! I can’t wait for you to savor these sunny bars; they’re bound to become a family favorite.

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw and drain excess moisture from frozen strawberries. You may also want to increase the cooking time slightly as they will release more liquid.

How do I know when the bars are done baking?

The bars are done when the top is golden brown and the filling is bubbling at the edges. It might be tempting to pull them out early, but patience pays off for that perfect texture!

Can I make these Strawberry Crumble Bars vegan?

Definitely! Simply replace the ghee with coconut oil, and use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) instead of any egg if you choose to add one.

What other fruit can I use in this recipe?

The base recipe is versatile. Feel free to experiment with fruits like blueberries, peaches, or even apples for the filling, adjusting the sugar according to the sweetness of the fruit you choose.

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Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

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Author: Peter
Prep Time: N/A
Cook Time: N/A
Total Time: 0 hours
Yield: 16 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Strawberry Crumble Bars feature a buttery almond flour crust filled with sweet, jammy strawberries. Simple to make and bursting with flavor, they are perfect for any occasion!

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, allowing for overhang.
In a large bowl, mix the almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest until crumbly.
Press 2/3 of the dough into the prepared pan to create the bottom crust. Bake for 10-12 minutes until lightly golden.
In a medium saucepan, combine chopped 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 over the top.
Bake for 25-28 minutes until the top is golden and the filling is bubbling. Cool completely in the pan, then chill for 1-2 hours before slicing into bars.

Notes

For added sweetness, adjust the amount of maple sugar based on personal preference.
Chill the bars for a firmer texture and easier slicing.
Store the bars in the refrigerator for up to 5 days.