These naturally sweet strawberry crumble bars are a quick and simple weeknight dessert that is healthy enough to eat for breakfast!
How was everyone’s Fourth of July? Hopefully you had today off work and are still enjoying the sun, BBQs, and all the popsicles. P.S. How good to these popsicles look?? Those are def on the top of my to-make list.
I’m back at work today but am still on a high from the most wonderful weekend. Pat and I made the long – 9 hour – journey back to Chicago after a great weekend with my family at our cabin in northern Minnesota. As I said before, the cabin is my happy place. It is a traditional log cabin that my grandpa and dad built in 1979; nestled in the middle of the woods on a tiny lake, it is completely quiet and so peaceful. My brain has been trained to turn the sirens, car horns, and constant bustle of the city into background noise, but you never really know what quiet is until you’re at the cabin. I feel so blessed to be able to experience both; and spending time at each places makes me appreciate the other that much more.
We spent three full days with my mom, older sister Katie (who is gorgeously hand modeling for me in that last pic!), grandpa, aunt and uncle, and lots of extended family. Only missing Martha! There was swimming, boating, saunaing, sleeping, eating, and cocktail drinking. It really doesn’t get any better.
Except when dessert is involved. And you know me, I love my sweets.
These strawberry crumble bars scream summer and are an easy weeknight dessert that is healthy enough to eat for breakfast the next morning. I used Minimalist Baker’s oat and almond crust and am obsessed with it. It is the perfect base for whatever kind of fruit crumble you want to make! I had fresh strawberries from the farmers market that were hella ripe and needed to be put to use immediately, so I went with that.
The crust comes together in a food processor (this one is my fave) and then it is pre-baked. While the crust is baking, you can make your strawberry mixture and crumble. You bake it all together for a little longer and you’re all set!
I am ALL about dessert that can double as breakfast and these Strawberry Crumble Bars can do just that! When you make these, don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!Print
For the crust:
- 1 cup gluten free old fashioned (rolled) oats
- 1 cup almonds
- 1/4 teaspoon salt
- 4 1/2 Tablespoons coconut oil, melted
- 3 Tablespoons coconut sugar
For the filling:
- 3 cups strawberries
- 1 Tablespoon cornstarch
- 2 Tablespoons coconut sugar
For the crumble:
- 2 Tablespoons gluten free all-purpose flour
- 5 Tablespoons gluten free oats
- 3 Tablespoons brown sugar*
- 1 1/4 Tablespoon coconut oil, at room temperature
- Preheat oven to 350 degrees F.
- Line an 8×8-inch baking dish with parchment paper.
- Add oats, almonds, salt, and coconut sugar to a food processor and pulse into a fine meal, making sure no large pieces remain. Stream in melted coconut oil until the a dough begins to form. It should stick together when pinched between two fingers.
- Spread the dough out into the prepared baking dish, pressing down with your fingers until it is flat.
- Bake the crust for 15 minutes.
- Increase the temperature to 375 degrees F and bake for another 5 minutes. The crust should be golden brown.
- While the crust is baking, chop up your strawberries into smaller pieces. Combine strawberries, corn starch and coconut sugar in a bowl and stir to combine.
- Combine all ingredients for the crumble in one bowl; use your fingers to mix ingredients together until a crumble consistency forms.
- Add strawberries to the pre-baked crust, making sure to leave all juices in the bowl, and spread into an even layer. Cover the strawberry layer with your crumble, making sure it is evenly covered.
- Reduce oven heat back to 350 degrees F and bake for another 15-20 minutes, or until the strawberry topping is warm and bubbly and the crumble is golden brown.
- Remove bars from oven and let cool completely. Once cooled, lift bars from pan and slice into 16 even squares.
- Store bars in a well sealed container in the fridge. (I prefer these a little chilled and eaten right out of the fridge!)
You could easily sub coconut sugar here make the entire recipe free of refined sugars!
Dessert for breakfast > Dessert for dessert