Strawberry Crisp Bars

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These delicious Strawberry Crisp Bars have a buttery brown sugar crust, juicy ruby red strawberry compote and crumbly brown sugar oat topping. They are made from simple pantry ingredients and they taste like strawberry pie with a fraction of the effort since they are so easy to make! The crumble topping and base crust are made from the same mixture so you don't need two separate recipes. If you're a fan of all things strawberry, then also check out my Strawberry Shortcake Bars, Strawberry Shortcake Cupcakes and my Strawberry Shortcake Cookies.

strawberry crisp bars with bite showing gooey strawberry filling

WHY THIS RECIPE WORKS

Buttery short crust - these bars have a buttery brown sugar crust that is dense and slightly crisp but also tender.
Easy to make - this recipe is easy to prepare because you only need to make one base crumb mixture that you can use to make the crust and the topping.
Juicy strawberry filling - the filling is made of heaps of fresh strawberries with a bright sweet and juicy flavor.
Crisp oat topping - the delicate topping you'd have on any type of fruit crisp dessert.

strawberry crisp bars stacked on parchment paper

INGREDIENTS FOR STRAWBERRY CRUMBLE BARS

All-purpose flour - simple all-purpose flour works great in this recipe. I use unbleached flour.
Butter - I use unsalted butter here, but you can use salted butter and then reduce the added salt by about half.
Brown sugar - I use light brown sugar for a mild butterscotch taste. Make sure you pack it down in your measuring cup if you are not using a scale to weigh ingredients.
Oats - a bit of quick oats add nice texture to make the crisp topping.
Spice - some cinnamon and nutmeg gives these bars "strawberry pie" vibes and pairs nicely with the butter brown sugar crust.
Granulated sugar - white granulated sugar sweetens the strawberry filling and also helps thicken it.
Strawberries - you can use fresh or frozen strawberries for this recipe since they will be cooked down anyway.
Corn starch - this is what thickens the filling so the juices stay intact as it bakes.

stack of strawberry crisp bars parchment paper with bite out of top bar

STEP BY STEP INSTRUCTIONS

STEP 1). Make the strawberry compote. Combine strawberries and sugar in a small saucepan over medium heat. Bring to a simmer and then continue to cook for 3-5 minutes until the strawberries break down. Combine corn starch and water in a small bowl and then stir it into the strawberry mixture. Continue stirring until it thickens and let it bubble for 20 seconds to activate the corn starch.
STEP 2). Chill the compote: Transfer to a clean bowl to cool completely., then chill in the fridge for 1 hour.
STEP 3). Make the crumb mixture. Combine 1 ¼ cups (180g) flour, brown sugar, salt, cinnamon and nutmeg in a bowl. Add cooled melted butter and rub together (it is important that the butter is cool or it can make the base crust greasy). Remove a heaped cup of this mixture to a separate bowl and add the oats - this will be your crumble topping.
STEP 4). Make the crust. Add 3 tablespoon flour to the base mixture and mix it in - this will be your crust. Tip this crust mixture out into your prepared baking pan and press it evenly over the base and about 1-inch up the sides of the pan. I like to use a straight edged drinking glass to form the crust smooth along the bottom and push it gently up the sides.
STEP 5). Bake the crust. Bake for 10-12 minutes until lightly golden.
STEP 6). Assemble the bars and bake again. Pour the strawberry compote over the pre-baked crust in an even layer. Sprinkle the crumble topping over the strawberry layer so it covers the surface completely.
STEP 7). Bake. Bake for 25-30 minutes until the crumble is golden. Transfer pan to a wire rack and let cool completely in the pan before slicing.

strawberry crisp bars sliced into diamonds on parchment

stack of sliced strawberry crisp bars on parchment paper

EXPERT BAKING TIPS FOR STRAWBERRY CRISP BARS

Cool the butter. Having the melted butter cooled to lukewarm or room temperature will ensure that your crust/crumble isn't greasy.
Pre-bake the crust. This will ensure that the crust doesn't become soggy.
Let the base crust cool slightly before adding the filling on top. This will help prevent a soggy bottom.
Let the bars cool completely then chill. These bars will hold together best once they are completely cooled and even slightly chilled.

sliced strawberry crisp bars piled up on parchment paper

RECIPE FAQ

Can I make these strawberry crumble bars with shortening?

Yes, you can, but I always prefer butter for its superior flavor. Butter also contains trace amounts of milk proteins which will brown in the oven, so if you use shortening then the bars will be more pale and less golden.

Can I substitute for other berries?

You can make this recipe with other berries, such as cherries or blackberries. If using raspberries, they will require more sugar due to their tartness.

How do I know when strawberry crisp bars are done baking?

These strawberry shortcake bars are finished baking when the crumble on top is golden and the juices from the berry filling is bubbling around the sides.

Can I use fresh or frozen berries for this recipe?

You can use fresh or frozen berries to make strawberry crisp bars since the filling gets cooked down anyway.

STORING AND FREEZING

How long do strawberry crisp bars last?

These strawberry crumble bars will keep in an airtight container at a cool room temperature for 1 day. After that they should be refrigerated.

Can I freeze strawberry crisp bars?

Yes, you can freeze these bars. Place them in a resealable freezer bag and keep frozen for up to 3 months.

If you love baking with berries, check out these recipes!

Lemon Blueberry Crumb Cake Easy Blueberry Pie Bars Strawberry Crumb Cake Brown Butter Peach Crumb Cake Lemon Blueberry Streusel Muffins Blueberry Pie Bars White Chocolate Raspberry Blondies Easy Lemon Tart Recipe Lemon Raspberry Cake Strawberry Matcha Latte Cheesecake Bars Strawberry Lemon Cake Almond Raspberry Lemon Bars

Looking for more easy bar recipes? Try these:

Baking with strawberries

These are my favorite recipes to make with strawberries:

Video

Christina Marsigliese

These delicious Strawberry Crisp Bars have a buttery brown sugar crust, juicy ruby red strawberry compote and crumbly brown sugar oat topping. They're perfect for brunch in the Spring and Summer or taking to a backyard BBQ party.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Chill Time 2

Servings 12 pieces

Ingredients

Crust and topping:

1 ¼ cups plus 3 tbsp (180g plus 27g) all-purpose flour, divided
⅔ cup (145g) packed light brown sugar
½ teaspoon salt
½ teaspoon cinnamon
pinch of ground nutmeg
½ cup (113g) unsalted butter, melted and cooled
3 tablespoon (20g) quick oats

Strawberry compote:

450 g (3 ¼ cups) fresh hulled chopped strawberries, roughly chopped
⅓ cup (65g) granulated sugar
1 tablespoon (8g) corn starch
1 tablespoon (15ml) water

Instructions

Make the strawberry compote. Combine strawberries and sugar in a small saucepan over medium heat. Bring to a simmer and then continue to cook for 3-5 minutes until the strawberries break down. Combine corn starch and water in a small bowl and then stir it into the strawberry mixture. Continue stirring until it thickens and let it bubble for 20 seconds to activate the corn starch. Transfer to a clean bowl to cool completely., then chill in the fridge for 1 hour.
Make-Ahead Tip: You can prepare the compote up to 3 days in advance and store in a sealed jar in the fridge.
Preheat your oven to 350°F. Line an 8-inch round springform pan with parchment paper.
Make the crust and crumb topping. Combine 1 ¼ cups (180g) flour, brown sugar, salt, cinnamon and nutmeg in a bowl. Add cooled melted butter and rub together (it is important that the butter is cool or it can make the base crust greasy). Remove a heaped cup of this mixture to a separate bowl and add the oats - this will be your crumble topping.
Add 3 tablespoon flour to the base mixture and mix it in - this will be your crust. Tip this crust mixture out into your prepared baking pan and press it evenly over the base and about 1-inch up the sides of the pan. I like to use a straight edged drinking glass to form the crust smooth along the bottom and push it gently up the sides. Bake for 10-12 minutes until lightly golden.
Assemble the bars and bake again. Pour the strawberry compote over the pre-baked crust in an even layer. Sprinkle the crumble topping over the strawberry layer so it covers the surface completely. Bake for 25-30 minutes until the crumble is golden. Transfer pan to a wire rack and let cool completely in the pan before slicing.