Healthy Strawberry Crumble Bars
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
12 servings
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Calories
193 kcal
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Course
Dessert
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Cuisine
American, International
Healthy Strawberry Crumble Bars
Description
This recipe begins by preparing a sugar cookie base from almond and oat flours, sweetened with maple syrup and flavored with vanilla, then pressed into a baking dish and partially baked to set. The fresh strawberry filling, sweetened lightly with coconut sugar and brightened with lemon juice, is thickened with tapioca starch to prevent sogginess and spread evenly over the cooled base. Finally, a crumble topping combining rolled oats, almond flour, chopped walnuts, maple syrup, and melted coconut oil is sprinkled over the filling.
When baked, the filling bubbles and the crumble turns golden, creating a bar with varied textures: a firm, subtly sweet base; soft, juicy strawberries; and a crunchy nutty topping. These bars can be served at room temperature, chilled, or gently warmed and are suited for a snack or dessert offering fresh fruit along with a wholesome nutty element.
The recipe includes options for vegan adjustments by substituting butter with coconut or vegan butter. Bars can be stored in the refrigerator in an airtight container for several days, and reheated if a warm serving is preferred.
Ingredients
Sugar Cookie Base:
- 1 ¼ cup almond flour spooned and level
- ½ cup oat flour homemade in the blender
- ¼ teaspoon salt
- ¼ cup maple syrup real
- 1 teaspoon vanilla extract
- 3 tablespoon unsalted butter softened, or coconut oil
Strawberry Filling:
- 4 cups strawberry ~1.5 lbs, destemmed & cut up into quarters, fresh
- 2 tablespoon coconut sugar
- 1 tablespoon lemon juice fresh
- 1 tablespoon tapioca starch or arrowroot starch
Crumble Topping:
- 1 cup rolled oats old fashioned
- ¼ cup almond flour spoon and leveled
- ¼ cup walnuts roughly chopped, or pecans
- ⅓ cup pure maple syrup
- 2 tablespoon coconut oil melted
Instructions
- Preheat oven to 375°F. Grease and line an 8x8’ tin with parchment paper.
- In a large mixing bowl combine the sugar cookie base dry ingredients. Then use your hands to make sure all the butter is mixed into the dough. Evenly press into the greased tin.
- Bake the base for 8 - 10 minutes then remove it from the oven and let it cool for 5 minutes.
- Meanwhile, in another mixing bowl, combines all the strawberry filling ingredients. Make sure all the strawberries are coated and then pour on top of the sugar cookie base.
- In another mixing bowl, combine all the crumble topping ingredients. Evenly sprinkle on top of the strawberry filling.
- Bake 35 - 40 minutes or until filling bubbling and crumble topping golden brown.
- Enjoy at room temperature, from the fridge, or warm with vanilla ice cream!
Notes
- To make vegan, replace unsalted butter with coconut oil or plant-based vegan butter.
- Store bars covered in an airtight container or with foil in the refrigerator for up to 3 to 4 days.
- Enjoy bars at room temperature or chilled; to serve warm, reheat in the oven at 350°F for 5 to 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 56mg | 2% |
| Potassium | 164mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 28mg | 31% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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