Strawberry Crumble Bars are a delightful treat that combines the sweetness of ripe strawberries with a buttery almond flour crust. These bars have a pleasantly crumbly texture, thanks to the almond flour, making every bite feel like a hug. The golden top adds an inviting crunch, ensuring each piece is both satisfying and flavorful. This recipe is easy to whip up, perfect for summer gatherings, and can easily impress family and friends.

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 discovered this recipe when I was looking for a way to use the fresh strawberries from my garden. It turned out to be the perfect answer to my craving for something sweet yet not overly complicated. Every summer, I find myself coming back to this recipe because it’s my go-to for sunny picnics and backyard barbecues. The vibrant hues of red and gold make it appealing, and the combination of flavors is downright irresistible. I can’t wait for you to try these Strawberry Crumble Bars (Almond Flour, Easy & Buttery)!

Why You’ll Love This Recipe

Simple & Quick: You can have these bars ready in no time, making them perfect for last-minute gatherings.
Irresistible Flavor: The combination of sweet strawberries with zesty lemon and buttery crust creates a symphony of flavors.
Eye-Catching Appeal: The stunning layers of crumble and filling are sure to wow your friends and family.
Flexible Serving: Enjoy them as a snack, dessert, or even breakfast if you’re feeling indulgent!
Diet-Friendly Options: This recipe is gluten-free and can easily be made dairy-free.

Ingredients You’ll Need

2 1/4 cups blanched almond flour: The base for our crumble bars, almond flour adds a nutty flavor and contributes to the buttery texture.
1/3 cup arrowroot flour or tapioca: This helps bind the ingredients together and gives the bars a light texture. Tapioca is a great alternative if you can’t find arrowroot.
2/3 cup maple sugar: A natural sweetener that adds a rich flavor. Brown sugar can be used for a deeper sweetness.
1/4 teaspoon salt: A pinch balances the sweetness and enhances the flavors.
1/2 teaspoon baking soda: This provides a bit of lift, helping our bars rise slightly while baking.
6 tablespoons refined coconut oil (melted) or ghee: Both keep the bars moist and add richness. If you want a butter flavor, choose ghee.
2 teaspoons vanilla extract: Adds a warm, aromatic note that complements the strawberries beautifully.
Zest of 1 lemon: Brightens up the filling with a refreshing flavor.
2 3/4 cups chopped strawberries: The star of the show! Fresh strawberries bring sweetness and juiciness. Frozen berries may also work, but will release more liquid.
1/4 cup maple sugar: Sweetens the strawberry filling perfectly.
1 tablespoon lemon juice: Provides a pleasant tartness that balances the sweetness of the fruit.
1 1/2 tablespoons arrowroot flour or tapioca: Used again in the filling to thicken up the juicy mixture.

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

Preheat the oven: Set your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper, allowing some overhang. This helps with easy removal later.
Make the crust: In a large bowl, mix together 2 1/4 cups blanched almond flour, 1/3 cup arrowroot flour (or tapioca), 2/3 cup maple sugar, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Pour in 6 tablespoons melted refined coconut oil or ghee, along with 2 teaspoons vanilla extract and the zest of one lemon. Stir everything until a crumbly dough forms. Press about two-thirds of this dough firmly into the bottom of your prepared pan, creating a solid crust. Bake for 10-12 minutes until it’s just lightly golden.
Prepare the filling: In a medium saucepan over medium heat, combine 2 3/4 cups chopped strawberries, 1/4 cup maple sugar, 1 tablespoon lemon juice, and 1 1/2 tablespoons arrowroot flour (or tapioca). Stir frequently and cook for 5-7 minutes until thickened and jam-like. It should become glossy, and the strawberries will release their juices, thickening beautifully.
Assemble the bars: Once your crust is pre-baked, spread the strawberry filling over it evenly. Crumble the remaining dough on top, ensuring it’s spread out to cover the filling completely.
Bake: Place the assembled bars back in the oven and bake for another 25-28 minutes until the top is golden and the filling is bubbling around the edges.
Cool and refrigerate: Allow the bars to cool in the pan to room temperature, then refrigerate for 1-2 hours for the best texture before slicing them into bars. These can be stored in the refrigerator for up to 5 days.

Storing & Reheating

To keep your Strawberry Crumble Bars fresh, store them covered in an airtight container in the fridge for up to 5 days. If you want to keep them longer, these bars can also be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm briefly in the oven at 300°F (150°C) for about 10 minutes. Be aware that freezing may slightly alter the texture, so refreshing them in the oven can help restore their delightful crumble.

Chef’s Helpful Tips

Avoid overmixing your dough; overworked dough can lead to tough bars. Mix just until combined for a perfect crumb.
Let the filling thicken well on the stove; a jam-like consistency is key. If it’s too runny, the bars might become soggy.
Experiment with other fruits! Raspberries or blueberries can also be delicious alternatives.
If using frozen strawberries, allow them to thaw and drain excess liquid before cooking to prevent a watery filling.

These Strawberry Crumble Bars (Almond Flour, Easy & Buttery) are a delightful way to celebrate summer’s bounty. With their nutty crust, sweet strawberry filling, and easy preparation, they are perfect for any occasion. I invite you to enjoy these bars, perhaps with a scoop of ice cream or a dollop of whipped cream for an added treat!

Recipe FAQs

Can I use other types of flour?

Yes, while almond flour is the star of this recipe, you can experiment with other gluten-free flours. However, the texture and flavor may change. Gluten-free blends might also work, but stick with the measurements given for the best outcome.

What can I substitute for maple sugar?

If you don’t have maple sugar, brown sugar is a great substitute. You can also use granulated sugar, but the flavor profile will be slightly different, lacking that rich maple nuance.

How do I know when the bars are done baking?

The bars are perfectly done when the top is golden and the filling is bubbly around the edges. A light golden hue is your cue that it’s time to take them out!

Can I make these bars ahead of time?

Absolutely! These bars can be made a day in advance, allowing the flavors to meld beautifully. Just be sure to keep them covered in the fridge until you’re ready to serve.

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Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

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Author: Jennifer
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 are a delightful blend of flavors featuring almond flour and fresh strawberries. Simple to make and perfect for gatherings, they are both sweet and satisfying for any dessert occasion.

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 tablespoon refined coconut oil melted, or ghee
2 teaspoon 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 tablespoon 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 the almond flour, arrowroot or tapioca, maple sugar, salt, baking soda, melted coconut oil or ghee, vanilla extract, and lemon zest to create a crumbly dough. Firmly press 2/3 of this dough into the bottom of the pan to form the crust. Bake for 10–12 minutes until lightly golden.
In a medium saucepan, combine the chopped strawberries, maple sugar, lemon juice, and arrowroot or tapioca flour. Cook over medium heat for 5–7 minutes, stirring frequently, until thick and jam-like.
Spread the strawberry filling over the pre-baked crust, then crumble the remaining dough on top.
Return to the oven and bake for 25-28 minutes until the top is golden and filling is bubbling. Allow to cool in the pan to room temperature, then chill for 1-2 hours before slicing. Store in the refrigerator for up to 5 days.

Notes

Chilling the bars before slicing helps achieve a better texture.
Feel free to add nuts or other berries for a twist on the original recipe.
These bars are best enjoyed fresh, but can be stored in the refrigerator.