Can I use frozen strawberries?

I don't recommend it for this recipe. Frozen strawberries have too much moisture and will make your bars soggy. If you absolutely must use frozen, thaw them completely, drain them very well, and add an extra tablespoon of cornstarch to the fruit mixture.

Why are my bars falling apart when I cut them?

This usually means they weren't cool enough when you cut them. Make sure they're completely cooled, and even chilled if possible. Also, check that you pressed the bottom layer firmly enough before baking.

Can I double this recipe?

Absolutely. Use a 9x13 inch pan and keep the baking times the same. You might need an extra 5 minutes in the oven, but start checking at the regular time.

How do I know when they're done baking?

The top should be golden brown, and you should see the fruit bubbling around the edges. If you insert a toothpick into the crumble part (not the fruit), it should come out clean or with just a few crumbs.

Lemon Strawberry Crumb Bars Ultimate Guide Perfect Bars

Description

Buttery oat crumble, sweet strawberries, and bright lemon flavor come together in these quick and easy crumb bars that taste like summer in every bite.

Ingredients

Scale

2 cups fresh strawberries, chopped
1 medium lemon, juiced and zested
1 cup all-purpose flour
1 cup rolled oats (old-fashioned)
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
(Optional) 1 tablespoon cornstarch for thicker filling

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides.
In a large bowl, mix flour, oats, sugar, and melted butter until crumbly and combined. Mixture should resemble wet sand.
Press 2/3 of the mixture into the bottom of the pan to form the crust. Bake for 10 minutes.
While crust is baking, toss chopped strawberries with lemon juice and zest (and cornstarch if using). Stir to coat evenly.
Spread strawberry mixture over the hot crust. Sprinkle remaining crumb mixture on top without pressing it down.
Bake for 30–35 minutes, until the top is golden brown and the fruit is bubbling at the edges.
Cool completely in the pan, then chill for 30 minutes before cutting into bars. Use parchment overhang to lift out easily. Cut into 9 bars and enjoy!

Notes

Let bars cool completely before slicing for clean edges. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Fresh strawberries work best—frozen berries tend to add too much moisture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 14g
Sodium: 40mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg