There’s something incredibly comforting about enjoying a sweet, buttery treat that feels like a hug in dessert form. Strawberry Crumble Bars (Almond Flour, Easy & Buttery) are the perfect summer dessert, capturing the essence of sun-ripened strawberries and the goodness of wholesome almond flour. These bars are not only deliciously satisfying with their crumbly topping and jammy filling, but they also bring a touch of nostalgia, reminiscent of lazy afternoons spent enjoying desserts outdoors.

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 delightful recipe during a sunny picnic at the park, where the aroma of melted coconut oil mingled with the sweet fragrance of strawberries. The moment I took my first bite, I knew I had stumbled upon a winner! Not only are these bars simple to prepare, but they also perfectly balance sweetness with the tartness of fresh strawberries. So if you’re on the hunt for a dessert that will impress your friends and family (or just satisfy your own cravings), look no further. I can’t wait for you to try making these Strawberry Crumble Bars in your own kitchen!

Why You’ll Love This Recipe

Simple & Quick: In just over an hour, you can whip up a batch of these delicious bars.
Irresistible Flavor: The combination of almond flour and sweet strawberries creates a mouthwatering treat.
Eye-Catching Appeal: These bars are adorable and perfect for sharing at parties, picnics, or family gatherings.
Flexible Serving: Enjoy them as a sweet snack, dessert after dinner, or even for breakfast with your morning coffee.
Diet-Friendly Options: Easily make them gluten-free, dairy-free, or vegan based on your dietary needs.

Ingredients You’ll Need

2 1/4 cups blanched almond flour: This gluten-free flour gives the bars a tender crumb and a nutty flavor. You can substitute it with coconut flour, but use only 1 cup since coconut flour absorbs more moisture.
1/3 cup arrowroot flour or tapioca: This alternative flour helps bind the ingredients together and contributes to the crumbly texture. Tapioca flour is a great substitute if arrowroot is unavailable.
2/3 cup maple sugar: Adding a touch of natural sweetness, maple sugar complements the tartness of strawberries beautifully. Brown sugar can also work, but it will give your bars a slightly different flavor.
1/4 teaspoon salt: Enhances the overall flavor of the bars, balancing sweetness perfectly.
1/2 teaspoon baking soda: This leavening agent helps the bars rise just enough for a light texture.
6 tablespoons refined coconut oil, melted, or ghee: Both fats are great options, providing richness and moisture. If you’re looking for a dairy-free option, stick with coconut oil.
2 teaspoons vanilla extract: This adds warmth and depth to the bars; choose pure vanilla extract for the best flavor.
Zest of 1 lemon, grated: Lemon zest brightens the filling, giving it a refreshing kick!
2 3/4 cups chopped strawberries: Freshly chopped strawberries create that luscious jam-like filling. If strawberries are out of season, feel free to experiment with other summer fruits like blueberries or raspberries.
1/4 cup maple sugar: A second dose of sweetness for the strawberry filling.
1 tablespoon lemon juice: Helps to enhance the strawberry flavors while also balancing sweetness.
1 1/2 tablespoons arrowroot flour or tapioca: This thickening agent will keep your strawberry filling from being too runny.

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

Preheat the oven: Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing some overhang. This will make it easier to lift the bars out once they’re cool.
Prepare the crust: In a large bowl, combine 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. Add 6 tablespoons melted refined coconut oil (or ghee), 2 teaspoons vanilla extract, and lemon zest. Mix until it forms a crumbly dough. Firmly press 2/3 of this dough into the bottom of your prepared baking dish.
Bake the crust: Bake the crust for about 10-12 minutes, or until it’s just lightly golden around the edges. This initial baking will ensure a sturdy base for your filling.
Cook the filling: In a medium saucepan, 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). Cook this mixture over medium heat for 5-7 minutes, stirring frequently. You want the mixture to thickens and become jam-like; it might look really thick, but that’s just right!
Assemble the bars: Spread the thick strawberry filling evenly over the pre-baked crust, ensuring it reaches the edges. Crumble the remaining dough on top, creating a rustic finish.
Final bake: Return the pan to the oven and bake for another 25-28 minutes, or until the top is golden brown, and the filling is bubbly. Once baked, allow the bars to cool completely in the pan to room temperature.
Chill and slice: For the best texture, chill the cooled bars in the refrigerator for 1-2 hours before slicing them into squares. This will help set the filling and make cutting easier.

Storing & Reheating

These Strawberry Crumble Bars can be stored at room temperature for up to 2 days, ideally in an airtight container. For longer storage, keep them in the refrigerator, where they will stay fresh and delicious for up to 5 days. If you’d like to keep them for even longer, freeze the bars in an airtight container or freezer bag for up to 3 months. To enjoy them again, simply thaw them in the fridge overnight and reheat in the oven at a low temperature for about 10 minutes. Note that the texture may soften slightly after freezing, but refreshing them in the oven brings back some warmth.

Chef’s Helpful Tips

Be cautious when measuring almond flour because too much can lead to dense bars. Use a kitchen scale for accuracy if possible!
Make sure your strawberries are ripe and fragrant, as this will enhance the overall flavor of your bars.
If your filling turns out too runny, cook it a little longer to evaporate excess liquid and thicken it up.
To add a twist, feel free to mix in other fruits with the strawberries for a delightful fruit medley!
If you want to make these a day in advance, the flavors meld beautifully when they sit overnight in the fridge.

With every bite of these bars, you get to savor not just a dessert, but a blend of sunshine and summer flavor—a perfect way to celebrate those warm days ahead. Enjoy experimenting with your own twist on this classic recipe, and don’t hesitate to share your creations with friends and family!

Recipe FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries will work, but be sure to thaw and drain any excess moisture before cooking them. This will prevent your filling from becoming too watery.

Can I make these bars vegan?

Yes, you can substitute the ghee with melted coconut oil and use a plant-based sweetener in place of maple sugar. For the eggs, consider using a flax or chia egg for binding!

How do I know when the bars are done baking?

Your bars are done when the top is lightly golden, and the filling bubbles around the edges. A toothpick inserted in the crust should come out clean. Keep an eye on them to avoid overbaking!

Can I substitute the almond flour with another flour?

You can, but using another flour may change the texture. Coconut flour requires less in quantity, as it absorbs more moisture. If you’re using a gluten-free all-purpose blend, the results may vary—just ensure to check the measurement ratios.

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Strawberry Crumble Bars (Almond Flour, Easy & Buttery)

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Author: Anna
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 bars 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Strawberry Crumble Bars are a delightful treat featuring a buttery almond flour base and sweet strawberry filling. They’re easy to make and perfect for satisfying your sweet tooth or sharing at gatherings.

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 your oven to 350°F and line an 8×8 pan with parchment paper, leaving an 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. Stir until you have a crumbly dough. Firmly press 2/3 of this dough into the bottom of the baking dish to create 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 the mixture thickens and becomes jam-like. Ensure it's thick enough before removing it from heat.
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 bubbling. Allow to cool completely in the pan to room temperature, then chill for 1-2 hours before slicing into bars. Store covered in the refrigerator for up to 5 days.

Notes

Make sure to press the crust firmly to avoid crumbling when sliced.
For best flavor, use ripe strawberries.
These bars can be served warm or chilled, depending on your preference.