- 3 cups fresh strawberries, leaves removed and cut into pieces
- 1 1/2 cups brown sugar, divided
- 1 tablespoon fresh lemon juice
- 3 cups + 1 tablespoon gluten-free all-purpose flour, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 cup coconut oil, chilled and solid
- 1 teaspoon vanilla extract
- Preheat and Line: Preheat oven to 350F and line a 10″ x 7″ baking pan with parchment paper.
- Prepare Strawberry Filling: In a medium bowl, combine the fresh chopped strawberries with 1/2 cup brown sugar, fresh lemon juice, and 1 tablespoon gluten-free all-purpose flour, then mix well and set aside.
- Mix Dry Ingredients for Crumble: In a large bowl, combine the remaining 3 cups of gluten-free all-purpose flour, the remaining 1 cup of brown sugar, baking powder, and salt together. Whisk until combined.
- Add Remaining Crumble Ingredients: Add the beaten egg, vanilla extract, and coconut oil to the flour mixture, and use either a pastry cutter (or two knives if you don’t own a pastry cutter) to cut at the coconut oil and the mixture until you get a sand-like crumbly texture.
- Press Crumble into Pan: Scoop 3/4 of the mixture onto the parchment-lined baking pan and press the mixture down evenly and as firmly as you can with the back of a spoon.
- Par-Bake Crust: Bake the crust for 10 minutes until lightly brown.
- Place Strawberry Filling Over Crust: Once the crust has been par-baked, pour the strawberry mixture over the crust and spread it out evenly to cover the whole surface. Sprinkle the rest of the crumb mixture evenly over.
- Bake Until Golden Brown: Bake for 30 to 35 minutes until the crumb topping is golden brown and crispy (if the crumb topping appears to be browning too quickly, cover with aluminium foil until the rest is cooked.)
- Cool Completely Before Slicing: Allow the bars to cool completely at room temperature before removing them from the pan and slicing them into squares.
Strawberries: If you don’t have fresh strawberries on hand, you can also use 4 cups of frozen strawberries (just make sure to defrost the strawberries and drain the excess water before using). You can also substitute the strawberries or equal amounts of other fresh berries or 4 cups of frozen berries.
Brown Sugar: I used brown sugar, but you may also use white sugar or coconut sugar if you prefer.
Lemon Juice: The lemon juice makes the strawberry filling a little more tart, and I recommend using fresh lemon juice instead of bottled lemon juice. If you prefer not to have a tart taste, you may leave out the lemon juice instead.
Baking Powder: If you have Celiac disease or gluten intolerance, make sure you use certified gluten-free baking powder.
Egg: The egg helps to bind the ingredients better together. If you are vegan or allergic to eggs, you can also use aquafaba or an egg-replacer.
Coconut oil: I like to use refined coconut oil (as it as a neutral taste) instead of extra virgin coconut oil (which tends to have a stronger coconut flavor and taste). You may also use vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, you can replace coconut oil for an equal amount of cold butter or ghee.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you’re not keen on it or don’t have it on hand, feel free to leave it out.
Storing/Freezing: To store, place the strawberry crumble bars in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the strawberry crumb bars in a single layer in a freezer-safe container and freeze for up to 2 months. Before eating, let the frozen bars thaw completely overnight in the refrigerator, or reheat them in the oven for 5 to 10 minutes at 350F.
Adapted from: Iowa Girl Eats
This recipe was originally posted in May 2020, but has since been republished to include clearer step-by-step instructions, recipe notes, as well as ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: strawberry crumble bars