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Strawberry Crumble Bars

Author Casey Colodny
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 9 bars
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Soft and chewy crumble bars with a sweet strawberry filling and vanilla glaze drizzled over top. These strawberry crumble bars are easy, healthy, and delicious; perfect for a snack, breakfast, or even dessert!

Ingredients

Crust & Crumble Topping:

  • 1½ cups raw walnuts
  • 1 cup rolled oats
  • 1 cup oat flour
  • ⅓ cup coconut sugar
  • ⅓ cup cold butter cubed (sub vegan if needed)
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt

Strawberry Filling:

  • 2½ cups fresh strawberries chopped into small, ½” pieces
  • ¼ coconut sugar
  • 2 tsp lemon juice
  • 2 tsp arrowroot starch
  • 1 tsp vanilla extract

Glaze:

  • ½ cup powdered sugar
  • 2 tsp almond milk
  • Splash of vanilla extract

Instructions

  • Preheat the oven to 375F and line a 8”x8” pan with parchment paper.
  • Add all ingredients for the crust / crumble topping to a food processor and pulse 5-6 times, or until walnuts are gravel-size pieces.
  • Set aside 1 cup of crumble for the topping. Press the remaining crumble into the parchment-lined 8”x8” pan in an even layer. Move to the oven and bake for 20 minutes, or until edges have started to brown.
    Gluten free walnut oat crumble is pressed into a parchment lined eight by eight inch baking pan. A small bowl of strawberries sit to the side of it.
  • While the crust is baking, start on your strawberry filling. Add strawberries and coconut sugar to a small saucepan and heat over medium, cooking for 15 minutes. Stir together arrowroot starch and lemon juice, creating a slurry. Stir into the strawberries and simmer for an extra 5 minutes. Remove from heat and stir in vanilla extract.
    A metal spoon dips into a pot of cooked down strawberries.
  • Add strawberry filling on top of the baked crust in the 8”x8” pan and spread in an even layer. Top with 1 cup of the reserved crumble, pressing down lightly with fingers to help stick to the strawberry filling.
    The final crumble layer is sprinkled overtop red strawberry filling.
  • Move to the oven and bake at 350F for 40 - 45 minutes or until topping has started to brown and the edges are bubbling. Let cool for 30 minutes before moving to the fridge to cool completely for 1-2 hours. Cut into 9 or 12 slices and enjoy!
    Freshly baked and sliced strawberry crumble bars rest on parchment paper. There are halved strawberries and walnuts surrounding the bars.

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