Tips & Tricks on Making Strawberry Crumb Bars
Enjoy these tips and tricks to make delicious strawberry crumb bars and eat them as a dessert or for breakfast!
- Use fresh, ripe strawberries: Select strawberries that are sweet and juicy for the best flavor. Avoid using strawberries that are overly ripe or mushy.
- Thicken the strawberry filling: To prevent the strawberry filling from being too watery, you can add a thickening agent like cornstarch or arrowroot powder. Toss the strawberries with the thickener before spreading them over the crust.
- Let the crust cool before adding the filling: Allow the crust to cool completely before spreading the strawberry filling on top. This helps prevent the crust from becoming soggy.
- Create an even layer of filling: Spread the strawberry filling evenly over the crust to ensure that each bite has a balanced amount of fruit.
- Make the crumb topping: For a perfect crumbly texture, make sure your butter or plant-based butter is cold and cut it into the dry ingredients until the mixture resembles coarse crumbs. This ensures a tender and buttery crumb topping.
- Gently press the crumb topping: Lightly press the crumb topping over the strawberry filling. This helps the topping adhere to the filling and creates a nice texture.
- Chill the bars before cutting: After baking, allow the bars to cool completely and chill them in the refrigerator for a couple of hours. This helps the bars set and makes them easier to cut into neat squares.
- Use a sharp knife for clean cuts: When ready to serve, use a sharp knife to cut the bars into squares. Wipe the knife clean between cuts for cleaner edges.
- Optional additions: If desired, you can add extra flavor to the crumb topping by mixing in chopped nuts, such as almonds or pecans, or a sprinkle of cinnamon.
- Storage: Store the bars in an airtight container in the refrigerator to keep them fresh. They can also be frozen for longer storage. Allow them to thaw in the refrigerator before serving.
Remember to follow the recipe instructions closely for the best results and enjoy these delicious strawberry crumb bars!
Plant-based Strawberry Crumb Bars
Ingredients
Crust & Crumb Topping
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- ½ cup coconut sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup plant-based butter melted
- 1 teaspoon vanilla extract
Strawberry Filling
- 2 cups fresh strawberries hulled and diced
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
Instructions
Prep
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
Mix topping
- In a large mixing bowl, combine the flour, rolled oats, coconut sugar, baking powder, and salt. Mix well.1 ½ cups all-purpose flour, ½ cup rolled oats, ½ cup coconut sugar, ½ teaspoon baking powder, ¼ teaspoon salt
- Add the melted plant-based butter and vanilla extract to the dry ingredients. Stir until the mixture resembles coarse crumbs and is well combined.½ cup plant-based butter, 1 teaspoon vanilla extract
- Set aside 1 cup of the mixture for the crumb topping. Press the remaining mixture into the bottom of the prepared baking dish to form an even crust.
Mix filling
- In another bowl, mix together the diced strawberries, cornstarch, lemon juice, and maple syrup until well coated. Spread the strawberry filling evenly over the crust.2 cups fresh strawberries, 2 tablespoons cornstarch, 2 tablespoons lemon juice, 2 tablespoons maple syrup
- Sprinkle the reserved crumb topping evenly over the strawberry filling.
Bake
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the strawberry filling is bubbly.
- Remove from the oven and let the bars cool completely in the baking dish. Once cooled, you can refrigerate for a few hours to allow them to firm up before slicing.
- Cut into squares and serve. These strawberry crumb bars can be enjoyed at room temperature or chilled.
FAQ Strawberry Crumb Bars
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw them and drain any excess liquid before using them in the recipe.
Can I use a different type of fruit?
Absolutely! While this recipe specifically calls for strawberries, you can try using other berries or fruits such as blueberries, raspberries, or peaches. Adjust the sweetness and any additional thickening agents based on the fruit you choose.
Can I use a different type of sweetener?
Yes, you can experiment with different sweeteners like coconut nectar, agave syrup, or date syrup. Keep in mind that different sweeteners may affect the texture and taste slightly.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free. Ensure that the other ingredients used are also gluten-free.
Can I add nuts or coconut flakes to the crumb topping?
Absolutely! If you prefer some added crunch and texture, you can mix in chopped nuts (such as almonds or walnuts) or shredded coconut to the crumb topping before sprinkling it over the strawberry filling.
How should I store the leftover bars?
The bars can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Allow them to thaw in the refrigerator before serving.
Can I double the recipe to make more bars?
Yes, you can double the recipe if you want to make a larger batch. Adjust the baking time accordingly, as it may take slightly longer for the bars to bake.
Can I serve these bars warm?
While the bars are delicious both warm and chilled, they hold their shape better when cooled completely. However, you can reheat them in the microwave or oven if you prefer to serve them warm.
Can I use this recipe to make a pie?
Yes, you can use a similar crust and crumb topping to make a strawberry crumb pie. Simply press the crust into a pie dish, add the strawberry filling, and sprinkle the crumb topping over it. Adjust the baking time accordingly.
