• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eat Love Eat
  • Recipes
  • About Us
  • Work with Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • 30 Minute Recipes
  • Recipes
  • About Us
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 30 Minute Recipes
    • Recipes
    • About Us
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Eat Love Eat » Recipes » Desserts

    Strawberry Crumble Bars with Brown Butter Glaze

    Published: Aug 19, 2022, Last Modified: August 19, 2022, By Sasha Hooper · This post may contain affiliate links.

    • Facebook
    • Twitter
    • Flipboard
    Jump to Recipe Print Recipe
    Strawberry crumble bars in a stack with brown butter glaze drizzled on top.

    These strawberry crumble bars are the bomb! Crispy brown butter oat crumble layered with juicy sticky strawberries and baked to perfection is a match made in heaven.

    Overhead strawberry bars cut up on work surface, some topped with glaze and others pulled out.

    We're holding onto big summer flavours for as long as we can with this strawberry crumble bars recipe. We're taking those flavours to the next level with a dreamy brown butter scented oat crumble and the juiciest seasonal summer strawberries inside. You really can't go wrong with that can you?

    We know there are many variations of strawberry crumble bars but this is our version amped up with our love for brown butter. These bars make a great summer dessert, perfect for using up all those delicious readily available strawberries. Or if you are after another epic brown butter glaze, check out our Pumpkin Gingerbread. Our Banana Pecan Bread is another simple dessert you'll love.

    If you love strawberries as much as we do, you may want to check out our Easy Strawberry Crumble or our Strawberry Peach Smoothie. Be sure to use the links below to get to where you need and leave us a comment or rating below.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Customisations
    • How to make strawberry crumble bars
    • Expert tips
    • How to store them
    • Recipe FAQs
    • Related recipes
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    Here are some reasons why you need these strawberry crumble bars recipe in your life:

    Crisp - you'll get a nice crisp bite from the brown butter oat crumble base to these bars. No soggy bottoms around here!

    Flavour - oh boy, we promise all the flavours in these crumble bars: ripe strawberries, vanilla and brown butter. Mmmm!

    Seasonal - there are few things better than using seasonal produce at its juiciest, most flavour packed peak. Strawberries are perfect for baking with and this recipe is a great way to use them.

    Brown butter - brown butter or beurre noisette is the best way to add an extra nutty flavour to most baked goods and it takes these strawberry crumble bars to the next level. YUM!

    Ingredients

    You only need simple ingredients for this strawberry crumble bars recipe, this is what you'll need:

    An array of bowls with ingredients including strawberries, flour, oats and sugars.

    Butter - these bars are made extra special with brown butter and you need good quality butter for the best of this! Beurre noisette is genius and it belongs here in this strawberry bar recipe.

    Strawberries - get the best ripe, red juicy strawberries that you can find at the peak of their season. You won't regret it as their flavour will shine through more so than bland ones.

    Oats - we like to use jumbo rolled oats but you can use quick oats or gluten free oats in the base instead.

    Glaze - you'll need a bit of cream cheese, more brown butter and icing sugar for the absolutely insane glaze. The glaze is optional but highly recommended.

    Customisations

    We know you love to mix things up with customisations and substitutions so here are some of our recommendations for this strawberry crumble bars recipe:

    Fruit - we love the strawberries in these bars, but you can easily do the same with blueberries, cherries or blackberries.

    Gluten free - if you need to make these gluten free, switch the all purpose flour with gluten free certified all purpose flour and oats.

    Glaze - the brown butter glaze on these bars is to die for, but you can make it vanilla or lemon flavoured instead if you prefer, or simply omit.

    How to make strawberry crumble bars

    Follow these simple step by step guides to success for these strawberry crumble bars:

    Steps showing the creaming of butter and sugar, adding in the dry ingredients to make crumble mix.
    1. Whip the brown butter and sugars together in a bowl until light and fluffy.
    2. Add in the egg yolk and vanilla extract and mix together until combined.
    3. Add in the flour, oats, baking powder and salt to the brown butter sugar mix.
    4. Stir together until combined, you can finish it off with your hands, it'll be nice and crumbly.
    Strawberry filling ingredients in a pan with a spoon and cooked filling with a spoon.
    1. Place the diced strawberries, arrowroot, sugar and vanilla extract in a saucepan or medium skillet.
    2. Heat over a medium heat whilst stirring until the mix thickens with the strawberry juices and the strawberries become tender but not mushy.
    Steps of crumble base before and after baking and assembling the final strawberry bars before baking.
    1. Measure out two thirds of the crumble mixture and press into the base of a prepared baking tin.
    2. Bake for 15 minutes at 180C/350F until golden in colour.
    3. Pour the strawberry filling mixture on top of the baked base, no need to let it cool.
    4. Sprinkle the remaining one third of crumble mixture over the top of the strawberry filling and bake for 25-30 minutes until the topping is golden and filling is bubbling.

    Expert tips

    Make sure to read and follow these expert tips to ensure complete success with this strawberry crumble bars recipe:

    Chill the melted butter - when you've made your brown butter, be sure to chill it to get it to set again. This is important as it'll help make a light mixture when beating with the sugar.

    Weighing ingredients - we always recommend using digital scales for baking recipes anyway, but this is to ensure you split the base (⅔) and topping (⅓) correctly. You want enough mixture on the base, but enough left over for on top too.

    Cooling - make sure you let your strawberry crumble bars cool completely in the baking tin before removing. Run a knife down the sides without parchment before lifting out of the tin.

    How to store them

    We all want to reduce food waste as much as we can so here's how best to store these strawberry crumble bars:

    Fridge - in an air tight container with parchment between layers these strawberry bars will last in the fridge up to 5-7 days.

    Freezer - we recommend freezing the bars on a baking sheet individually (without the glaze) before placing in a freezer safe bag, removing as much air as possible. They will keep for up to 3 months in a freezer at -18C/0F. Defrost before consuming.

    Recipe FAQs

    Why is my crumble topping not crumbly?


    This recipe has been thoroughly tested, if your crumble topping isn't crumbly, it's either too wet or too dry from too much butter or not enough butter. Be sure that the brown butter is uniformly mixed into the dry ingredients. Also, be sure to measure your dry ingredients with a scale for the best results.

    Can I use frozen strawberries?


    Yes you can, we actually recommend using strawberries that you've frozen yourself; pick at their peak sweetness and then freeze. If your filling is not as thick as ours in the images above, use a little more arrowroot to thicken or cook it longer to reduce it down.

    Can I make this vegan?


    The special part about this recipe is that the crumble is made with brown butter. If you can find a suitable dairy free butter that will allow you to create brown butter, have a go. If not, you could use coconut oil, but this is not how the original recipe was intended to be made.

    A stack of strawberry crumble bars on a work top with brown butter glaze drizzled over.

    Related recipes

    Love this strawberry crumble bars recipe? Then you may want more of our fruit recipes - here are some suggestions to get you started:

    • A cherry galette with two slices cut and a knife to the side with cherries around by.
      Rustic Cherry Galette
    • Strawberry crumble served up in a bowl and a plate with cream in a jug
      Easy Strawberry Crumble
    • Strawberry truffles on a plate, one with a bite taken out showing the inside.
      Strawberry Truffles
    • Rhubarb galette on brown parchment cut into wedges with a knife to the edge.
      Rhubarb Galette with Pistachio Frangipane

    Love this recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!

    Why not follow along with us on our social media channels @Instagram @Facebook and @Pinterest and tag us with #eatloveeats when you've tried one of our recipes!

    📖 Recipe

    A stack of strawberry crumble bars with crumbs around and a creamy glaze on top.

    Strawberry Crumble Bars with Brown Butter Glaze

    Brown butter strawberry crumble bars to die for! Oaty crumble with lots of cosy brown butter flavour and packed with strawberries. YUM!
    5 from 2 votes
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 40 minutes minutes
    Cook Time: 45 minutes minutes
    Chilling Time: 1 hour hour
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 16 bars
    Author: Sasha Hooper

    Equipment

    • 8 x 8 baking tin
    • Baking paper
    • Sauce pan
    • Mixing bowls
    • Silicone spatula

    Ingredients 

    For the brown butter crumble

    • 9 tablespoons unsalted butter, ½ cup + 1 tablespoon, 126 g
    • ¼ cup granulated sugar, 50g
    • ¼ cup soft brown sugar, 50g, packed
    • 1 egg yolk, UK medium, US large
    • 1 teaspoon vanilla extract
    • 1 ½ cups all-purpose flour, 180g
    • ½ cup rolled oats, 50g
    • ¼ teaspoon baking powder
    • ¼ teaspoon fine sea salt

    For the strawberry filling

    • 3 cups hulled and diced strawberries, 450g
    • 1 tablespoon arrowroot or cornstarch, cornflour
    • ¼ cup granulated sugar
    • 1 teaspoon vanilla extract

    For the brown butter cream cheese icing

    • 2 tablespoons cream cheese, 35 g
    • 1 tablespoon salted butter, 15 g
    • ⅓ cup powdered sugar, 50 g, icing sugar
    • 1-2 teaspoons milk, to thin the glaze

    Instructions

    Preparation

    • Preheat the oven to 180°C/350°F. Grease and line an 8x8 inch baking pan with parchment paper.

    Making the brown butter crumble

    • To brown the butter, heat the butter in a saucepan or small frying pan over medium heat and whisk continuously until the butter begins to foam and darkens and smells nutty. Be very careful not to burn it! It changes very quickly - so it is worth only focusing on this one thing whilst doing it. Pour into a bowl and chill until firm but spreadable, about 1 hour.
      9 tablespoons unsalted butter
    • Place the brown butter, brown and granulated sugars into a large bowl and beat together until light and creamy. Add the egg yolk and vanilla extract and mix briefly to combine.
      ¼ cup granulated sugar, ¼ cup soft brown sugar, 1 egg yolk, 1 teaspoon vanilla extract
    • Add the dry ingredients to the butter mixture and stir together until it starts to form a dough. You might need to use your hands to get the dough to form.
      1 ½ cups all-purpose flour, ½ cup rolled oats, ¼ teaspoon baking powder, ¼ teaspoon fine sea salt
    • Put ⅔ of the mixture into the prepared baking tin and press it firmly into an even layer using your hands. Bake for 15-17 minutes until lightly browned.

    Making the strawberry filling

    • Place the diced strawberries into a medium saucepan or skillet and add the arrowroot starch, sugar and vanilla extract. Stir to combine. Cook over medium heat for about 7-10 minutes until the mixture thickens and the strawberries are tender and juicy but not mushy. Set aside.
      3 cups hulled and diced strawberries, 1 tablespoon arrowroot or cornstarch, ¼ cup granulated sugar, 1 teaspoon vanilla extract
    • Spread the strawberry mixture over the baked crumble base in the tin and then sprinkle over the rest of the crumble mixture. Bake for 25-30 minutes until golden brown and bubbly.
    • Cool completely in the tin. Remove from the tin by holding the edges of the parchment, cut into squares and store in an air tight container in the fridge for 5-7 days. Drizzle with the brown butter glaze if using.

    Making the brown butter icing (optional)

    • Brown the salted butter in a small pan following the instructions above.
      1 tablespoon salted butter
    • Pour the brown butter into a small bowl and add the cream cheese and powdered sugar. There's no need to let the butter cool first. Stir with a whisk until smooth and well combined, adding the milk a teaspoon at a time to thin the glaze to the desired consistency.
      2 tablespoons cream cheese, ⅓ cup powdered sugar, 1-2 teaspoons milk
    Prevent your screen from going dark

    Notes

    • Be sure to let the brown butter chill until it solidifies again, but is still spreadable.
    • Make sure to completely cool the bars in the baking tin before removing and cutting.
    Recipe adapted from One Tin Bakes
     

    Nutrition

    Serving: 1 bar | Calories: 181kcal | Carbohydrates: 26g | Protein: 2.1g | Fat: 7.8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Cholesterol: 31mg | Sodium: 52.4mg | Potassium: 115.8mg | Fiber: 1.1g | Sugar: 13.9g | Vitamin A: 66IU | Vitamin C: 16.5mg | Calcium: 23.1mg | Iron: 0.8mg
    Course Dessert, Snacks
    Cuisine American
    Diet Gluten Free
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!
    « Rustic Cherry Galette
    Strawberry Walnut Salad with Balsamic Pepper Dressing »
    • Facebook
    • Twitter
    • Flipboard

    Reader Interactions

    Comments

    1. Helen says

      October 22, 2021 at 1:51 pm

      5 stars
      Bit messy to eat but they tasted great!

      Reply
    2. Jacqui Bellefontaine says

      May 31, 2016 at 1:25 pm

      Having read your post (after just writing a rhubarb recipe myself) I just want to eat one. NOW! Strawberries and rhubarb are an awesome combination, I often chuck a few strawberries into rhubarb crumble.

      Reply
      • Sasha says

        May 31, 2016 at 1:43 pm

        Thanks Jacqui! I hope you give these a try!

        Reply
    3. Hana | Nirvana Cakery says

      May 25, 2016 at 7:06 pm

      Strawberry and rhubarb are always the winning combo and I love using them in baking! x

      Reply
      • Sasha says

        May 25, 2016 at 9:17 pm

        I don't think it's possible to have too much strawberry and rhubarb 🙂

        Reply
    4. Michelle@thelastfoodblog says

      May 25, 2016 at 4:41 pm

      They look so good Sasha! I love rhubarb and strawberries so these will have to be made soon 😉

      Reply
      • Sasha says

        May 25, 2016 at 9:17 pm

        You won't regret making them, I promise 😉

        Reply
    5. Nicoletta @sugarlovespices says

      May 25, 2016 at 2:57 pm

      Beautiful, delicious oatmeal bars! Love them! You're right, strawberry and rhubarb is just a match made in heaven! And those brown butter crumble on top is to die for! I'll have one for me and one for you 😉 .

      Reply
      • Sasha says

        May 25, 2016 at 9:16 pm

        Haha, you might want to eat half the tray! The brown butter crumble is just divine!

        Reply
    6. Allie | In This Kitchen says

      May 22, 2016 at 10:55 pm

      This looks soooooo good. Brown butter is always fantastic and I am obsessed with rhubarb. So pretty as well!

      Reply
      • Sasha says

        May 24, 2016 at 4:53 pm

        Thank you so much, Allie! Brown butter makes everything better 🙂

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    sasha-profile

    Hi there, I’m Sasha and I’m excited that you’re here! At Eat Love Eat, I work with my husband Jacob to create modern and approachable recipes that highlight the magic in simplicity; it’s our passion.

    More about us →

    follow us

    • Facebook
    • Instagram
    • Pinterest

    trending seasonal recipes

    • A bowl of butternut squash and red pepper soup with yogurt and pumpkin seeds on top with a spoon.
      Roasted Butternut Squash and Red Pepper Soup
    • Three bowls of creamy coconut curry chicken soup with a gold spoon, naan and cilantro.
      Creamy Coconut Curry Chicken Soup
    • Sausage ragu with pappardelle in bowls with a fork and herbs in a bowl nearby.
      Easy Italian Sausage Ragu with Pappardelle
    • a bowl of salad with a fork on a light background with pumpkin seeds scattered around
      Beetroot Avocado Feta Salad
    • Various bowls of spiced sweet potato and carrot soup with gold spoons and topped with tahini drizzle and sesame brittle.
      Spiced Sweet Potato and Carrot Soup
    • Creamy Chicken Sausage Skillet Recipe in a skillet with a spoon and a napkin around the handle.
      Healthy Creamy Chicken Sausage Skillet
    • Raspberry Dark Chocolate Truffles on a plate, one on top with a bite showing the vivid raspberry centre.
      Raspberry Dark Chocolate Truffles
    • Sticky spicy baked chicken wings on a metal tray with lime wedges with a creamy dipping sauce in a small bowl.
      Sticky Spicy Baked Chicken Wings (Easy and Super Crispy!)

    trending right now

    • Creamy Chicken Sausage Skillet Recipe in a skillet with a spoon and a napkin around the handle.
      Healthy Creamy Chicken Sausage Skillet
    • Sausage ragu with pappardelle in bowls with a fork and herbs in a bowl nearby.
      Easy Italian Sausage Ragu with Pappardelle
    • Plum and almond cake sliced up into portions with spices, plums and almonds around
      Almond Plum Cake (Gluten Free)
    • Beetroot falafel in a bowl served on top of hummus with avocado and leaves and a fork.
      Easy Beetroot Falafel (Vegan)
    • Sticky spicy baked chicken wings on a metal tray with lime wedges with a creamy dipping sauce in a small bowl.
      Sticky Spicy Baked Chicken Wings (Easy and Super Crispy!)
    • A bowl of butternut squash and red pepper soup with yogurt and pumpkin seeds on top with a spoon.
      Roasted Butternut Squash and Red Pepper Soup
    • Salmon slider on parchment lined baking sheet with lime mayo and chilli jam and a skewer.
      Blackened Salmon Sliders
    • Beetroot hummus in a bowl with feta, mint and olive oil on top with crackers around.
      Easy Roasted Beetroot Hummus

    as seen in

    Featured in banner with list of brand logos.

    Footer

    ↑ back to top

    About

    • About Me
    • Work With Me

    Disclaimers

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy
    • Do Not Sell or Share My Personal Information

    Contact

    • Contact Us

    Copyright © 2024 Eat Love Eat

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.