Strawberry Crumble Bars (Almond Flour, Easy & Buttery) are the epitome of summer baking. Bursting with vibrant strawberries and topped with a buttery crumble, these bars strike the perfect balance of nutty almond flavor and sweet fruitiness. It’s a delightful dessert that not only satisfies your sweet tooth but also brings a taste of sunshine to any table. As the oven works its magic, the intoxicating aroma of baked strawberries invites everyone to gather around, eagerly awaiting a slice of these luscious treats.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Crumble Bars (Almond Flour, Easy & Buttery)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

I first stumbled upon a similar recipe during a summer picnic, and it instantly became a cherished favorite. The combination of crumbly texture and juicy strawberry filling creates a harmony that’s hard to resist. Making these bars from scratch is incredibly simple, proving that you don’t always need elaborate preparations to create something truly special. Whether it’s for a family gathering, a brunch invitation, or just a cozy night at home, Strawberry Crumble Bars are your delicious answer to satisfy that craving for a refreshing dessert. I can’t wait for you to try them!

Why You’ll Love This Recipe

Simple & Quick: These delightful bars come together in about 40 minutes.
Irresistible Flavor: The strawberries create a luscious, jammy filling that perfectly pairs with the buttery crumb topping.
Eye-Catching Appeal: A beautiful dessert that’s as stunning as it is tasty, making it a perfect centerpiece for any gathering.
Flexible Serving: Perfect for snacking, dessert after dinner, or even breakfast with a dollop of yogurt.
Diet-Friendly Options: Naturally gluten-free thanks to almond flour and easily adaptable to fit various dietary needs.

Ingredients You’ll Need

2 1/4 cups blanched almond flour: This is the base of our bars, providing a wonderful nutty flavor and a gluten-free option.
1/3 cup arrowroot flour or tapioca: A gluten-free thickening agent that keeps the texture smooth; you can substitute with cornstarch in a pinch.
2/3 cup maple sugar: A natural sweetener that lends a lovely caramel-like flavor; brown sugar is a suitable alternative if needed.
1/4 teaspoon salt: Enhances the sweetness and balances flavors.
1/2 teaspoon baking soda: Adds a little lift to the base, creating that perfect crumbly texture.
6 tablespoons refined coconut oil (melted) or ghee: This keeps the bars dairy-free or you can use unsalted butter for a rich flavor.
2 teaspoons vanilla extract: Adds a warm and inviting aroma, enhancing the overall flavor profile.
Zest of 1 lemon (grated): Brightens up the filling and balances the sweetness with its citrusy zing.
2 3/4 cups chopped strawberries: Fresh strawberries create the delicious jammy filling, but frozen strawberries can also work if fresh aren’t available.
1/4 cup maple sugar: Sweetens the strawberry filling beautifully.
1 tablespoon lemon juice: Complements the strawberries and adds brightness to the filling.
1 1/2 tablespoons arrowroot flour or tapioca: Incorporated in the filling to thicken the juicy strawberries into a perfect jam-like consistency.

How to Make Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, creating overhangs on the sides for easy removal.
Make the Crust: In a large bowl, combine the almond flour, arrowroot or tapioca, 2/3 cup maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest. Stir until the mixture forms a crumbly dough. Press about 2/3 of this mixture firmly into the bottom of the prepared baking dish to create the crust.
Bake the Crust: Place the crust in the oven and bake for 10–12 minutes, or until it’s just lightly golden. Remove it from the oven and allow it to cool slightly while you prepare the filling.
Cook the Filling: In a medium saucepan, combine the chopped strawberries, 1/4 cup maple sugar, lemon juice, and 1 1/2 tablespoons arrowroot or tapioca flour. Cook over medium heat for about 5–7 minutes, stirring frequently. The mixture should become thick, glossy, and jam-like. Don’t rush this step; it’s crucial for the filling to be thick for the bars.
Assemble the Bars: Once the filling is thick and bubbly, pour it over the pre-baked crust, spreading it evenly. Crumble the remaining dough over the top, creating a lovely topping.
Bake Again: Return the assembled bars to the oven, baking for another 25-28 minutes until the top is golden and the filling is bubbling.
Cool and Slice: Allow the bars to cool completely in the pan at room temperature. For the best texture, chill in the fridge for 1-2 hours before slicing them into bars. Store any leftovers covered in the refrigerator for up to 5 days.

Storing & Reheating

To keep your Strawberry Crumble Bars fresh, store them at room temperature for a day or two in an airtight container. For longer storage, move them to the fridge, where they can last for up to 5 days. If you’re planning to keep them for an extended period, consider freezing them. Simply wrap individual bars tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To enjoy them later, simply thaw overnight in the fridge and reheat briefly in the oven or microwave until warmed through; don’t worry, they’ll still taste just as delicious!

Chef’s Helpful Tips

Watch the Crust: Keep an eye on the crust while baking; ovens vary, so you want it just lightly golden, not dark or burnt.
Juicy Strawberries: Make sure to cook the strawberry filling thoroughly. The jammy texture is key to ensuring the bars hold together when sliced.
Cool Completely: For cleaner cuts, allow the bars to cool completely before slicing, or they might crumble and fall apart.
Customize Flavors: Feel free to add spices like cinnamon or nutmeg if you want an extra depth of flavor in the crumble topping.
Make Ahead: These bars can be made the day before serving, making them perfect for parties or gatherings.

These Strawberry Crumble Bars (Almond Flour, Easy & Buttery) offer a delicious and refreshing treat that is sure to become a staple in your summer dessert repertoire. Each bite is a celebration of flavors and textures that you won’t soon forget. Whether served at a gathering or enjoyed solo on a sunny afternoon, they’re simply irresistible. I encourage you to give them a try—you just might find yourself making them again and again!

Recipe FAQs

Can I use other fruits?

Absolutely! While strawberries shine in this recipe, feel free to swap in other fruits like blueberries, raspberries, or diced peaches. Just adjust the sugar depending on the sweetness of the fruit you choose.

What if I don’t have arrowroot or tapioca flour?

If you’re out of arrowroot or tapioca flour, you can substitute with cornstarch or even regular all-purpose flour if gluten isn’t a concern. Just keep in mind that the texture may vary slightly.

Can I make these bars vegan?

Yes! Substitute the coconut oil with a plant-based butter for a completely vegan dessert, and check that your maple sugar is vegan.

How can I make the bars less sweet?

To adjust the sweetness, simply reduce the amount of maple sugar in the crust and filling. Taste the strawberry mixture before adding the full quantity to find your perfect sweetness level.

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Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

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Author: Peter
Prep Time: N/A
Cook Time: N/A
Total Time: 0 hours
Yield: 16 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Strawberry Crumble Bars made with almond flour and fresh strawberries are irresistibly delicious. Perfect for a quick dessert that everyone will love!

Ingredients

Scale

2 1/4 cups blanched almond flour
1/3 cup arrowroot flour or tapioca
2/3 cup maple sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons refined coconut oil melted, or ghee
2 teaspoons vanilla extract
Zest of 1 lemon grated
2 3/4 cups chopped strawberries
1/4 cup maple sugar
1 tablespoon lemon juice
1 1/2 tablespoons arrowroot flour or tapioca

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Instructions

Preheat the oven to 350°F and line an 8×8 pan with parchment paper, allowing overhang for easy removal.
In a large bowl, mix together almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest until crumbly dough forms.
Firmly press 2/3 of the dough into the bottom of the prepared baking dish to create the base. Bake for 10-12 minutes until lightly golden.
In a medium saucepan, combine chopped strawberries, maple sugar, lemon juice, and arrowroot or tapioca flour. Cook over medium heat for 5-7 minutes, stirring frequently until the mixture thickens and looks jam-like.
Spread the strawberry filling over the pre-baked crust and crumble the remaining dough on top.
Return to the oven and bake for 25-28 minutes, until the top is golden and the filling is bubbly. Cool completely and chill for 1-2 hours before slicing into bars.

Notes

Allow bars to cool completely and chill for best texture before slicing.
Store bars covered in the refrigerator for up to 5 days.
Adjust sweetness by adding more or less maple sugar to the filling as desired.