These Gluten Free Strawberry Crumble Bars are an easy treat inspired by a classic dessert. Layered with a buttery gluten free crust, fresh strawberries, and an oat crumble, they’re easy to make and perfect for summer!
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Strawberry season is one of my favorite times of the year. As soon as the juicy red berries are ready to harvest, I know it’s time to put them to use in refreshing homemade popsicles, healthy smoothies, and, of course, pie!
Strawberry crumble also happens to be a classic summer dessert I can’t get enough of. And to capture the magic of this sweet treat on the go, I turn to these Gluten Free Strawberry Crumble Bars!
Strawberry crumble bars are traditionally made with a rich and buttery shortbread crust and a streusel topping. While delicious, I wanted to make a gluten free version that’s lighter, healthier, and suitable for a wide range of dietary needs. One try and you’ll be making batch after batch of strawberry bars for all of your summer events!
These healthy strawberry crumble bars begin with a buttery gluten free crust made from a handful of baking staples. A layer of fresh strawberries is added before the bars are finished with an oat crumble on top. Bake until golden and enjoy!
The ingredients in this healthy oat bar recipe are very simple. Gluten free flour and oats bring the crust together while a natural sweetener works its magic to enhance the sweet strawberry flavors.
If you’re used to making gluten free baked goods or low-sugar treats, you may have most of these in your pantry already:
- Gluten free oats – Rolled or old fashioned oats are best but quick oats work in a pinch! Remember to buy certified gluten free oats, as not all oats are gluten free.
- Gluten free all purpose flour – A 1:1 gluten free flour is the best option here. Almond flour or oat flour might work instead, but I haven’t tested them.
- Brown sugar – To sweeten the cookie crust and add a rich, molasses-like flavor to every bite. Coconut sugar should work well as a substitute.
- Baking powder
- Sea salt
- Natural sweetener – A granulated refined sugar free sweetener, like xylitol, is sprinkled over the strawberries before the bars bake in the oven. If you don’t have xylitol, use stevia, monk fruit sweetener, or allulose instead. Regular white sugar works, too!
- Butter – Make sure it’s unsalted butter. If you only have salted butter, omit the sea salt from this recipe.
- Vanilla extract
- Strawberries – Try to use fresh strawberries that are in season (June through October). The best strawberries are bright red and have vibrant green tops.
How to make gluten free strawberry crumble bars
Both beginner and experienced bakers will have an easy time making these strawberry oatmeal bars. Here’s how it’s done:
Step 1 – Mix the oats, flour, sugar, baking powder, and salt together in a large bowl.
Step 2 – Whisk the melted butter and vanilla extract together in a separate bowl.
Step 3 – Pour the butter-vanilla mix into the bowl with the dry ingredients. Gently stir until the mixture is moist and crumbly. Set ½ cup of the crumble aside.
Step 4 – Transfer the dough to your prepared baking pan. Use your hands or the bottom of a water glass to press it onto the bottom of the pan until it reaches the sides.
Step 5 – Add rows of sliced strawberries on top of the crumbly oat dough. Sprinkle the natural sweetener over top, then add the remaining oat crumbs.
Step 6 – Bake the gluten free strawberry bars in the oven until the base and oats on top are golden. Set them aside to cool, then top with vanilla glaze. Enjoy!
The best way to decorate the baked and cooled bars is with a simple vanilla glaze. Make this by stirring 1 cup of powdered sugar, 1 tablespoon of water, and 1 teaspoon of vanilla extract together in a bowl, then drizzle over top.
Even the lemon icing from my Gluten Free Lemon Cupcakes would be delicious here! The lemon adds a nice brightness and complements the strawberries perfectly.
- Use another berry – This recipe can be made with practically any berry you love! Try it with raspberries, blueberries, blackberries, or cherries instead. You can even use other kinds of soft or thin-skinned fruit, like peaches.
- Dairy free – Easily make dairy free strawberry bars by using vegan butter or melted coconut oil in place of regular butter.
- Add nuts – Stir crushed almonds or walnuts in with the oat crumble topping to give the bars a soft crunch.
- Frozen strawberries – You can use frozen strawberries here if that’s all you have at home. Just remember to thaw the berries, then pat them dry before layering them on the crust.
To store: Keep the baked and cooled bars in an airtight container on the kitchen counter for 3 to 4 days. They should last even longer in the fridge.
To freeze: Wrap the individual baked and cooled bars in a layer of plastic, then place them in a freezer-safe container. Freeze for up to 3 months. Let them thaw in the fridge overnight before serving.
Looking for more gluten free desserts?
- Apple Cider Donuts
- Chocolate Peppermint Cups
- Passion Fruit Mousse
- Lemon Poppyseed Muffins
- Chocolate Bliss Balls
- Zucchini Almond Cake
Gluten Free Strawberry Crumble Bars
- Pre-heat oven to 350F degrees. Place a sheet of parchment paper on a 9×9 baking pan, leaving extra parchment on the sides to make it easy to remove bars from the pan.
- In a large bowl mix dry ingredients (5 first ingredients) to combine.
- Melt butter and add in vanilla extract, whisk to combine.
- Add butter to dry ingredients and mix using a wooden spoon, until equally moist. The mixture will still be crumby. Reserve 1/2 cup for later.
- Pour crumby mixture in to the prepared pan and press it down and into the sides. Arrange strawberries slices side-by-side on top of the crumby oat mixture. Sprinkle white sweetener/ sugar over the strawberries. Top with remaining oat crumbs and bake for 35-40 minutes.
- Drizzle strawberry crumble bars with vanilla glaze
Nutrition information is automatically calculated, so should only be used as an approximation.