Healthy Strawberry Crumble Bars (Gluten-free)

Name: Healthy Strawberry Crumble Bars (Gluten-free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 serving
Ingredients: 1.5 cup rolled oats (150g); 1 cup almond flour (112g); 1/2 cup Truvia brown sugar; 1/2 cup unsalted butter (56g); 3 cups fresh strawberries (360g); 1/4 cup maple syrup (60g); 1 tsp vanilla extract; Lemon zest of one lemon; 1/4 cup strawberry jam (76g); 1 Tbsp cornstarch; 2 Tbsp water; vanilla ice cream

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
12
Calories
215 kcal
Course
Dessert
Cuisine
American

Healthy Strawberry Crumble Bars (Gluten-free)

Heidi Hunt

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These Healthy Strawberry Crumble Bars are the most delicious, wholesome dessert! They're perfectly oaty, jammy, and have just the right amount of sweetness. Plus, these bars are easy to make and gluten-free!

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Ingredients

Servings

Base/Crumble:

1.5 cup rolled oats (150g)
1 cup almond flour (112g)
1/2 cup Truvia brown sugar or regular brown sugar
1/2 cup unsalted butter (56g) diced

Strawberry Jam Layer:

3 cups fresh strawberries (360g) chopped
1/4 cup maple syrup (60g)
1 tsp vanilla extract
Lemon zest of one lemon optional
1/4 cup strawberry jam (76g)
1 Tbsp cornstarch
2 Tbsp water

For Serving:

vanilla ice cream optional but HIGHLY recommended!

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Instructions

Preheat the oven to 350 degrees F. Spray a 8x8-inch baking dish with cooking spray.
In a mixing bowl, combine the crumble ingredients with a pastry cutter, fork, or your hands until you form a dough.
Press 2/3 of the dough into the baking dish. Bake for 15 minutes then remove from the oven.
Meanwhile, add the strawberries, maple syrup, vanilla and lemon zest (if using) to a saucepan. Cook over medium heat until jammy. Mix together the jam, cornstarch and water and stir that in. Spread strawberry mixture over the baked crust.
Add the remaining crumble over top and bake for 20-25 minutes, or until golden.
Let cool completely before slicing. I like to let them cool to room temperature then place them in the fridge for 1-2 hours before cutting to make them easier to cut, plus I think they test best chilled!
Serve with vanilla ice cream and enjoy!

Equipments used:

Notes

To make dairy-free/vegan: use vegan butter or sub for coconut oil.
To make these crumble bars lower calorie you can use light butter and sugar-free pancake syrup.
To make these crumble bars lower calorie you can use
light butter
and
sugar-free pancake syrup
.
The almond flour gives these crumble bars a cookie-like taste and texture, but you can substitute with oat flour, whole wheat or all-purpose flour for a slightly different taste and texture if needed.
The almond flour gives these crumble bars a cookie-like taste and texture, but you can substitute with oat flour, whole wheat or all-purpose flour for a slightly different taste and texture if needed.