This post may contain affiliate links
Strawberry season means one thing. Vegan strawberry crumble bars. A jammy filling made from fresh strawberries jammed between two layers of a soft, buttery, oat crumble. The best thing about these berry bars? The small section where the base and strawberry filling meet. Oh my gosh, you’re gonna need to make these.
These vegan strawberry crumble bars are..
- pretty easy to make.
- the perfect treat to bring along to picnics, BBQs or any summer parties you’re attending!
- irresistible.
- made with seasonal sweet strawberries.
Ingredients for the best vegan strawberry crumble bars
- Strawberries: This recipe calls for fresh strawberries for the jammy filling.
- Lemon: Because strawberries are naturally super juicy, you won’t need the lemon juice for this recipe, just the zest! It’ll balance the sweetness and brighten up these bars.
- Flour: You’ll need all-purpose flour and cornflour. The AP flour is used for the base and topping. Because we’re essentially making our own jam, the cornflour (aka corn starch) is needed to thicken up the filling made from the juicy strawberries.
- Oats: rolled oats add a lovely texture to the base and crumb topping.
- Vegan butter: These bars are a treat, so they do call for a good amount of salted vegan butter. Unsalted vegan butter works too, just add an additional tiniest pinch to the crumble mixture.
- Sugars: Granulated sugar for the strawberry filling, and light brown sugar for the crumble base and topping.
- Salt: Don’t worry, this won’t make the bars salty, it’ll just enhance all the flavors!
All about the jammy strawberry filling…
The homemade jammy strawberry filling is the key to this recipe. Making anything from scratch really takes things to another level.
Are you ready? Ok, so, start this summer vegan recipe with fresh juicy strawberries. Remove the green parts, and slice them up into small or medium-sized chunks.
Into a medium saucepan, add the sliced strawberries, granulated sugar, cornstarch and lemon zest. Heat over medium heat and once the sugar starts to melt, and the mixture becomes bubbly, cook for a further 2-3 minutes or until the strawberry mixture is thicker, and there’s no super runny strawberry juice left. Set aside the sweet strawberry filling aside until needed.
The buttery crust & crisp crumble topping…
This recipe is super simple because the buttery base and crisp crumbly topping are made from the exact same mixture. In a large bowl, combine the light brown sugar, all-purpose flour, rolled oats and salt. Next, add the room temperature butter and with a fork or a pastry cutter, mix until it turns into a crumbly mixture. The mixture should hold together when squeezed together.
Take out 1/4 of the crumble mixture and set it aside in a separate bowl to use for the topping. Next, line a 9 or 10-inch square baking pan with parchment paper. Transfer the remaining 3/4 crumble mixture to make the buttery crust. Press the mixture into an even layer. I like to use two tools for this, my hands and the back of a measuring cup.
Pop into a preheated oven and bake for 6-8 minutes.
Baking the strawberry crumble bars…
Once the base is baked a little, pour over the jammy strawberry filling. Now simply, grab the remaining crumble mixture and to achieve the best crispy crumbly texture, squeeze the mixture into medium-sized chunks and place it over the strawberry layer. Bake for 50-60 minutes or until the top is slightly golden brown.
Patience. Patience. Patience.
When you take them out of the oven, you’ll get a whiff of strawberries. They look SO good that you’ll want to slice them straight away, but don’t..be patient. If you’re like me, and you don’t have much patience, this will 100% be the hardest part of this recipe. Could you dig in while still warm? Your kitchen, your rules. However, if you want bars…. you need to wait. I promise you. It’ll all be worth it!
You’ll need to allow the bars to cool for at least 4-5 hours or until completely cool. I like to cool them at room temp for around 2 hours, then I stick them in the fridge for another 2-3 hours.
Now the bars are fully cooled, slice. For the perfect slices, wipe the sharp knife after each cut. Oh, and use a serrated knife to cut through that crisp crumb topping.
Serve this berry sweet treat for breakfast, afternoon snack or dessert. And for a super-indulgent treat, serve with a scoop of vegan vanilla ice cream. Enjoy!
After you try this amazing strawberry crumble bars recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
How to store these delicious strawberry crumble bars
Pop the sliced bars into an airtight container, and keep refrigerated for up to 1 week. Bring bars back to room temp before serving.
More vegan recipes you’ll love
Print
Ingredients
The jammy strawberry filling
- 700 g fresh strawberries
- 2 tbsp cornstarch
- 4 tbsp granulated sugar
- zest from 1 lemon
The soft buttery crumble
- 260 g all-purpose flour
- 150 g light brown sugar
- 226 g salted vegan butter (softened )
- 1/2 tsp salt
- 50 g rolled oats
Instructions
- Pre-heat oven 356°F/180°C/160°C fan. Line a 9 or 10-inch square baking dish with parchment paper.
- Jammy filling: Add all the ingredients into a saucepan, and heat over low-medium heat. Once the sugars melted and the mixture starts to bubble, cook for a further 2-3 minutes or until it thickens up a little more. Set the jammy strawberry filling aside.
- Soft buttery crumble: Combine AP flour, light brown sugar, oats and salt. Next, add the salted vegan butter and mix until it resembles crumbs. Add 3/4 of the crumble mixture into the pre-lined baking dish. TIghtly press the mixture into the pan to form the base with clean hands or the back of a measuring cup. Bake for 6-8 minutes.
- Bake together: Pour the strawberry filling over the base, and crumble over the remaining topping. Bake for 45-60 minutes or until the top becomes a little golden.
- Rest: Allow bars to rest for 2 hours, and then pop them into the fridge to cool for a further hour or two. Slice into 16 bars using a serrated knife, and enjoy!
Nutrition
- Calories: 230
