Strawberry Crisp Bars
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.
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.
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.
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.
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.
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 BarsMore bars & squares
Looking for more easy bar recipes? Try these:
Baking with strawberries
These are my favorite recipes to make with strawberries:
Video
Strawberry Crisp Bars
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.
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.
If I wanted to use homemade jam instead of the strawberry compote, what amount should I pour onto the bars when assembling?
Hi Anya! You can do that. I would pour enough to have a thin layer over the 8-inch base. Depending on the jam it might be sweeter.
Thank you! Also if I wanted to halve the recipe, how would that change the bake time?
I halved the recipe and used a loaf pan, and they turned out great!
Great to hear Anya! I'm so glad you enjoyed them 🙂
Delicious! I had picked up some strawberries at the grocery store that I wantes to use before they went bad. I used an 8x8" pan with a parchment sling. The strawberry compote was easy and not too sweet. I didn't have quick oats and subbed rolled oats, which worked out. I'll definitely make these again.
Thank you Corinne! Glad you enjoyed the recipe 🙂
Made these earlier in the week and they baked up perfectly. The only change was the vessel - I used my 8" square pan with a parchment sling for easy removal. The compote cooks down and amplifies that beautiful strawberry flavor, which is exactly what I was craving. And the crust and crumble has a subtle sweetness, allowing the strawberry sweetness to shine. I will absolutely be making these again!
Thank you for the feedback Marta! Glad you enjoyed the recipe! 🙂
Is there another type of pan that can be used?
Hi Kim! You can bake in a square pan, just make sure you have enough overhang on the parchment paper so you can remove it from the pan easily. You may need to change the recipe amount depending on the size of pan. i.e for a 9-inch square pan you will need to increase the recipe by 1.5x.
I only had a 9.5 inch square pan or 9 inch spring form, so I made 1.5 times the recipe and it worked out perfectly. I also skipped the strawberry compote and just used some Bonne Ma’am cherry jam I had. Really delicious!
Thank yo Erin! I'm so glad it worked out and you enjoyed the bars 🙂
These are really good! I made them the first time and everyone I gave it to loved it. I'm planning to make this in a smaller vessel, 4inch round container. By how much do I reduce the baking time? Thanks!
Hi Isabel! I'm so glad everyone loved them 🙂 That is a pretty small pan so you would need to reduce to 1/3 of the recipe. I would try reducing baking time by 10-12min, but watch for color.
Thank you! The recipe was easy to follow and it came out perfectly!
You're welcome Anna! Thanks for the feedback!
I figured it out in the end, it wasn’t confusing, they turned out really well, I’m making them again for our playgroup morning tea. Definitely will make these again, and try with blueberries, yum!!
That's great Kathy! I'm so glad it was a success.
Hey, I wanna try out this recipe but can I just use strawberry jam? As it isn’t the strawberry season here yet, and I'm not a fan of using frozen fruit 🙃 😅
Hi Mara! You could but the texture will be very different. It won't be as juicy/moist and will likely be sweeter.
Could blueberries be swapped for the strawberries?
Hi Sharon, yes they could!
You’ve cultivated a kind of online presence that feels like a haven. Thoughtful, respectful, and genuinely useful.
I’m also confused about step 4. It looks like you reserve pretty well all of the flour mixture for the crumble topping. Adding an extra 3 tablespoons of flour doesn’t seem enough to make a base thick enough to hold all that strawberry filling. But…. I haven’t made this yet so I’ll give it a go and change as needed. It certainly looks like a nice recipe. Thank you.
Steps 3 and 4 could be less confusing. I totally reworded it before I even started putting it together
Hi Kathi, sorry you think it's confusing. I think it's fairly clear.