These gluten-free strawberry crumble bars are the best thing, especially during strawberry season. Easy to make with basic ingredients and bursting with strawberry flavor, these delicious strawberry crumb bars come together in no time. The buttery oatmeal crumble mixture is used to create a buttery crust as well as for the topping. In between is a strawberry layer made with fresh strawberries. Almost like a strawberry pie but in bar form (and a lot easier and quicker to make)
These gluten-free strawberry bars get most of their sweetness and flavor from the fresh fruit so make sure to use ripe, juicy strawberries in this recipe and don’t skip the added spices.
This recipe is baked in a standard loaf pan (8.5 x 4.5) and it can easily be doubled and baked in an 8×8 rectangular pan. Gluten-Free Strawberry Crumble Bars are the perfect treat to enjoy with your coffee (or tea) or bring to a potluck. Serve them on their own or with a scoop of vanilla ice cream (especially when the bars are still warm… SO good!). These bars are not meant to be overly sweet.
If you love fresh fruit in your desserts, make sure to check out my Gluten Free Blueberry Cream Cheese Buckle.
- Recipe Ingredient Notes
- Crumble Base and Strawberry Topping
- Assemble and bake Strawberry Crumble Bars
- Variations of Strawberry Crumb Bars
- Gluten Free Oats
- FAQ about Gluten Free Strawberry Crumble Bars
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I use my own gluten free flour blend in this recipe for Gluten Free Strawberry Crumb Bars but you can also use a blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If you use a gluten-free flour blend without added xanthan gum, please add 3 grams (roughly 1 teaspoon)
Old Fashioned Oats: I use Old Fashioned oats (rolled oats) in this recipe. You may also use gluten-free quick oats.
VERY IMPORTANT REGARDING OATS: Please make sure to purchase certified gluten-free oats if you have celiac disease or a wheat allergy. While oats are naturally gluten-free they are often processed in the same facility as wheat or other gluten-containing grains. Personally, I buy my gluten-free oats from Thrive Market,Bob’s Red Mill, or GF Harvest PureOats.
Unsalted Butter: the cold butter straight from the fridge gives these gluten-free strawberry crumble bars a flaky and crumbly texture.
Strawberries: This recipe is the best when made with fresh strawberries which makes it perfect for strawberry season. You may use frozen fruit but please be aware the bake time will be longer.
Crumble Base and Strawberry Topping
This recipe for gluten-free strawberry crumble bars comes together in less than 15 minutes. All you need are two mixing bowls, one for the crumble base and topping and one for the strawberry filling and a standard loaf pan.
Step 1: Preheat your oven to 350F and arrange the wire rack in the oven in the middle. Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper. Make sure to leave some overhang on the sides of the pan to remove the strawberry crumb bars without any issues once baked and fully cooled.
Step 2: In a large bowl combine the gluten-free multipurpose flour, brown sugar, gluten-free oats, baking powder, ground cinnamon, ground ginger, and kosher salt.
Step 3: Cut the cold butter into small pieces and add to the dry ingredients. With your hands or a pastry cutter, rub the butter into the flour until the butter is the size of small peas. Alternatively, you can also use a food processor and pulse the butter into the dry ingredients but using your hands is the best way to make the crumble.
Step 4: Add the egg yolk and with your hands or a spoon work it into the butter-flour mixture. The texture you are looking for should resemble coarse crumbs. Make sure not to overmix it.
Step 5: To make the strawberry filling, make sure to use ripe, sweet strawberries since they will contribute to the flavor of this sweet treat. Underripe fruit will taste bland and flat. Combine the sliced strawberries, granulated white sugar, corn starch, vanilla extract, lemon juice and lemon zest in a small bowl and combine.
Assemble and bake Strawberry Crumble Bars
Once you have your crumble and the strawberry filling made, it is time to assemble the bars. Add two-thirds of the crumble topping to the prepared loaf pan and using a small offset knife or your fingers, press it evenly into the bottom of the pan creating a crust. Top with the sweet strawberry filling and spread out evenly. Make sure to get all the juices from your mixing bowls since they are packed with flavor. Add the remaining crumble topping and spread it out in an even layer over the strawberries. It’s okay if some of the strawberry mixture is showing.
Bake the gluten-free strawberry crumble bars at 350F for 45-50 minutes until the crumble is golden brown and the strawberries are bubbly.
Remove from the oven and allow to cool completely in the pan. Once the bars are cooled, carefully remove them from the baking pan, slice, and enjoy. To slice them I recommend using a serrated knife.
The longer these oatmeal bars are allowed to cool and set up, the easier they are to slice. You may refrigerate them for 30-45 minutes before slicing. But let’s be honest here, they taste the best still slightly warm from the oven. (or reheat them in the microwave for 30-45 seconds to warm them up again before serving)
Serve these amazing strawberry crumble bars as is or for a special treat top them with some vanilla ice cream.
Store any leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Variations of Strawberry Crumb Bars
Looking for some fun ways to mix up those Gluten Free Strawberry Crumble Bars? Here are a few ideas. I prefer using fresh fruit but frozen fruit should work as well. Do not thaw before using.
- Strawberry Rhubarb Crumble Bars: Replace half of the strawberries with peeled, chopped rhubarb. Strawberry and Rhubarb are the perfect combination. Sweet strawberries combined with the tart rhubarb go together so well.
- Blueberry Crumble Bars: Replace the strawberries with equal amounts of fresh blueberries
- Mix Berry Crumble Bars: Combine your favorite berries such as blueberries, raspberries, blackberries and chopped strawberries and use in the filling.
- Raspberry White Chocolate: Add some (maybe 50 grams) good quality white chocolate to the base of the crumble bars and use fresh raspberries in the filling. Such a classic combo
- Almond Strawberry Crumb Bars: Replace the oats in the crumble with almond flour and add a handful of sliced almonds to the crumb topping. This is a great variation if you can not tolerate gluten-free oats.
Gluten Free Oats
Not all oats are created/grown equal. While oats are naturally gluten-free, it’s the growing, harvesting, and processing that can cause issues for celiacs and people with gluten allergies. Oats are often grown near wheat or used as a rotation crop on wheat fields which means there is a very good chance there is some wheat mixed into your oats. If you have ever seen oats and wheat in the wild, you know they look very similar, to begin with.
The three categories of Oats
Your standard oats are most likely contaminated with wheat, rye, and barley and should be avoided by celiacs by all means. The first brand that comes to my mind is Quaker Oats.
Mechanically sorted oats have undergone sorting by a machine to separate oats by length, density, and color from wheat, barley, and rye grain. This method of sorting oats from gluten isn’t foolproof. Test results have shown gluten in oats that have been mechanically sorted at levels that exceed the 20 ppm guideline. Cheerios are made with mechanically sorted oats and have caused issues for many, many celiacs.
Purity protocol sorted oats – Growers are required to have a three-year gluten-free crop rotation, and annual field inspections to ensure their fields are free of gluten grains. A pre-cleaned sample of the crop is sent to a laboratory for analysis. Post-cleaning, another sample is sent to a lab for testing. After this test, the oats are transported in a truck and processed on equipment that’s been cleaned of any grains. These oats are declared “certified gluten-free.”
There are a few brands I have used and enjoyed in the past without any issues. I am not a medical professional if you are very sensitive to gluten, please do your own homework as well.
I have linked the products to Amazon but as mentioned before, you can find Bob’s Red Mill on Thrive Market for an exceptional price – here is my affiliated link to Thrive. If you sign up using this link you receive 25% off your first order and I receive $25 in Thrive credit (which means free products to keep TGFA going).
- Gluten Free Harvest
- Grainful Gluten Free Oats
- Bob’s Red Mill Gluten Free Oats
- Thrive Market Organic Gluten Free Oats
With all of this being said, please be aware that not all oat milk are created equally either and can be a sneaky way to get glutened.
FAQ about Gluten Free Strawberry Crumble Bars
Can I make this recipe vegan?
I have not tested this recipe without eggs or with an egg substitute. The butter is very easy to replace with your favorite brand of dairy-free butter sticks (I highly recommend sticks and not spreadable “butter”). Since the egg yolk works as a binder in this recipe, you could try replacing it with 2 tablespoons of non-dairy milk.
Can I use frozen fruit in this recipe?
Yes, but please be aware the baking time will increase. There is no need to thaw the fruit before using it but make sure to chop bigger pieces (like strawberries) before using.
Can I make this recipe without oats?
Replace the oats in the crumble with almond flour and add a handful of sliced almonds to the crumb topping. This is a great variation if you can not tolerate gluten-free oats. You could also use all gluten-free flour but to be honest, this strawberry crumb bar does need some texture. Coconut flour will NOT work in this recipe.
How should I store my strawberry crumble bars?
Store them in an airtight container at room temperature for up to 5 days.
Can I use coconut flour in this recipe?
No. Coconut flour absorbs too much liquid and will dry out these strawberry crumble bars. I do not use coconut flour in my kitchen at all.
Baking in grams
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. My recipes have been tested several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe found on our website.
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Gluten Free Crust and Crumble Topping
- 225 grams gluten-free multipurpose flour
- 65 grams light brown sugar
- 45 grams old fashioned oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ¾ teaspoon (3 grams) kosher salt
- 113 grams unsalted butter, cold
- 1 large egg yolk, cold
- 275 grams fresh strawberries, cleaned and sliced
- 45 grams granulated white sugar
- 10 grams cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh squeezed lemon juice
- 1-2 teaspoons of lemon zest
How to make Gluten Free Strawberry Crumble Bars
- Preheat oven to 350F and arrange the wire rack in the oven in the middle. Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper. Make sure to leave some overhang on the sides of the pan to remove the strawberry crumb bars without any issues once baked and fully cooled.
- To make the strawberry filling, combine the sliced strawberries, granulated white sugar, corn starch, vanilla extract, lemon juice, and lemon zest in a small bowl. Mix together and set aside.
- In a large bowl combine the gluten-free multipurpose flour, brown sugar, gluten-free oats, baking powder, ground cinnamon, ground ginger, and kosher salt.
- Cut the cold butter into small pieces and add to the dry ingredients. With your hands or a pastry cutter, rub the butter into the flour until the butter is the size of small peas.
- Add the egg yolk and with your hands or a spoon work it into the butter-flour mixture. The texture you are looking for should resemble coarse crumbs. Make sure not to overmix it.
- Add two-thirds (⅔) of the crumble topping to the prepared loaf pan and using a small offset knife or your fingers, press it evenly into the bottom of the pan creating a crust.
- Top with the sweet strawberry filling and spread out evenly.
- Add the remaining crumble topping and spread it out in an even layer over the strawberries. It’s okay if some of the strawberry mixture is showing.
- Bake the gluten-free strawberry crumble bars at 350F for 45-50 minutes until the crumble is golden brown and the strawberries are bubbly.
- Remove from the oven and allow to cool completely in the pan. Once the bars are cooled, carefully remove them from the baking pan, slice, and enjoy. To slice them I recommend using a serrated knife.
Gluten Free Flour: I use my own gluten-free flour blend in this recipe for Gluten-Free Strawberry Crumb Bars but you can also use a blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If you use a gluten-free flour blend without added xanthan gum, please add 3 grams (roughly 1 teaspoon)
All-Purpose Flour: To make this recipe with all-purpose flour, replace gluten-free flour with 200 grams of all-purpose flour.
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Amount Per Serving: Calories: 300
Calories are a guestimate.