It’s the height of strawberry season here and the South. We’ve had several weeks of perfectly ripe strawberries recently and have been eating a couple pounds of them every few days. Staring down another basket of berries, I decided to bake them with a buttery, brown sugar oat crumble.
The strawberries turned out perfectly sweet and jammy, while the toasted oats brought a slightly nutty flavor to the mix. A little ground ginger and cinnamon sprinkled in created a cozy, warming effect.
Waiting for it to cool before cutting makes it easier to get nice, even bars. But, eating them while they are warm is a real treat, so you’ll have to weigh the pros and cons for yourself. 😉 Super delicious either way!
Strawberry Crumble Bars
- 1 c old fashioned rolled oats
- ⅔ c all-purpose flour
- ⅛ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tsp salt
- ⅓ c brown sugar
- 8 tbsp butter melted
- 1 tsp vanilla extract
- 2 cups strawberries diced finely
- 1 tbsp lemon juice
- 1½ tsp sugar
Line an 8x8 baking pan with parchment paper.
In a large mixing bowl, whisk together oats, flour, cinnamon, ginger, salt, and brown sugar.
Pour in melted butter and vanilla extract and stir until all the ingredients are combined and clumps start to form.
In a separate bowl, toss the strawberries in lemon juice.
Sprinkle strawberries with sugar and stir.
Pour half the crumble mixture into the baking pan and press firmly to form an even layer.
Scatter strawberries on top, reserving ¼ cup.
Sprinkle remaining half of the crumble mixture over strawberries, then add remaining ¼ cup of strawberries.
Bake in 375° oven for 35-40 minutes until golden & bubbly.
Allow to cool before cutting into bars.