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.
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.
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!
You only need simple ingredients for this strawberry crumble bars recipe, this is what you'll need:
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.
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:
- Whip the brown butter and sugars together in a bowl until light and fluffy.
- Add in the egg yolk and vanilla extract and mix together until combined.
- Add in the flour, oats, baking powder and salt to the brown butter sugar mix.
- Stir together until combined, you can finish it off with your hands, it'll be nice and crumbly.
- Place the diced strawberries, arrowroot, sugar and vanilla extract in a saucepan or medium skillet.
- Heat over a medium heat whilst stirring until the mix thickens with the strawberry juices and the strawberries become tender but not mushy.
- Measure out two thirds of the crumble mixture and press into the base of a prepared baking tin.
- Bake for 15 minutes at 180C/350F until golden in colour.
- Pour the strawberry filling mixture on top of the baked base, no need to let it cool.
- 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.
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.
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.
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.
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.
Love this strawberry crumble bars recipe? Then you may want more of our fruit recipes - here are some suggestions to get you started:
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!
Strawberry Crumble Bars with Brown Butter Glaze
For the brown butter crumble
For the strawberry filling
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
- 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
- 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.