These gluten-free strawberry crumb bars make the perfect anytime snack. Deliciously sweet with the season’s freshest strawberries, these are the best way to celebrate spring and summer. They’re also dairy-free!
- 3 cups chopped fresh strawberries
- 1 1/2 cup brown sugar, divided
- 1 tablespoon fresh lemon juice
- 3 cups +1 tablespoons gluten-free all-purpose flour, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 cup solid coconut oil
- 1 teaspoon vanilla extract
- Preheat oven to 350F and line a 10″ x 7″ baking pan with parchment paper.
- 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.
- 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 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.
- 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.
- Bake the crust for 10 minutes until lightly brown.
- 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 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.)
- Allow the bars to cool completely before removing them from the pan and slicing them into squares.
Coconut oil: You can replace coconut oil for an equal amount of cold butter (if you’re not lactose-intolerant) or non-dairy butter.
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.
Adapted from: Iowa Girl Eats
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: gluten-free strawberry crumb bars