Sally McKenney’s Strawberry Crumble Bars are a perfect balance of buttery oat crumble and sweet-tart strawberries. With a layer of strawberry jam topped with fresh strawberries and a crumbly oat topping, these bars are ideal for breakfast, snack time, or dessert. Easy to make and irresistibly tasty, they bring a homey, nostalgic charm to any occasion.
Why Everyone Will Love This Recipe
The combination of rolled oats, brown sugar, and butter creates a tender, crumbly texture that pairs beautifully with the jam and fresh strawberries. The hint of lemon zest and cinnamon adds subtle brightness and warmth. These bars are simple to prepare yet impressive in flavor, making them a family favorite or a perfect treat for potlucks and gatherings.
What Are Strawberry Crumble Bars?
Strawberry crumble bars are a cross between a shortbread crust and a fruit crisp. Sally McKenney’s version adds a layer of strawberry jam and fresh sliced strawberries, all topped with a buttery oat crumble. Baked until golden brown and bubbly, they’re cut into portable squares, perfect for on-the-go snacking.
Cooking Tips
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Pack the crust firmly into the pan using a measuring cup to ensure a stable base for the jam and crumble.
- Crumble size matters: Keep the butter-coated flour pieces about pea-sized for a perfect crumbly texture.
- Cool completely before cutting to help the bars hold their shape.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture making the bars soggy.
Can I substitute the jam?
You can use any berry jam or preserves, but strawberry jam complements the fresh strawberries best.
Can I make them gluten-free?
Yes, swap the all-purpose flour for a gluten-free blend. Ensure the oats are certified gluten-free.
Can I double the recipe?
Absolutely! Use a larger baking dish and adjust the baking time accordingly, checking for golden brown edges.
How to Store
Store cooled bars in an airtight container at room temperature for up to 3 days.
How to Freeze
Wrap individual bars in plastic wrap or foil and place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
Ingredients
- 2 cups (8½ oz.) all-purpose flour
- 1½ cups uncooked old-fashioned rolled oats
- ¾ cup packed light brown sugar
- 1 tsp baking powder
- 1 tsp lemon zest (from 1 lemon)
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 14 tbsp (7 oz.) unsalted butter, cut into 14 pieces, softened
- 1 cup strawberry jam
- 1 cup thinly sliced fresh strawberries
How to Make Sally McKenney's Strawberry Crumble Bars
- Preheat the oven to 350°F. Line a 9-inch square metal baking pan with parchment paper, leaving a few inches of overhang on two opposite sides for easy removal.
- In a large bowl, beat together the flour, oats, brown sugar, baking powder, lemon zest, cinnamon, and salt on medium speed for about 20 seconds. Beat in the vanilla. On low speed, add the butter pieces one at a time until the mixture resembles coarse crumbs about the size of peas.
- Press about two-thirds of the crumb mixture (roughly 3½ cups) firmly into the prepared pan using the flat bottom of a metal measuring cup to create a stable crust.
- Bake the crust in the oven for 10 minutes. Remove and let it cool slightly.
- Spread the strawberry jam evenly over the crust. Arrange the sliced strawberries in a single layer over the jam. Sprinkle the remaining crumb mixture on top, gently pressing with a spatula.
- Return the pan to the oven and bake for 45–50 minutes, until the top is golden brown and the jam is bubbling around the edges. Cool completely on a wire rack.
- Lift the bars out using the parchment paper overhang. Place on a cutting board and cut into squares. Serve as a snack, breakfast treat, or dessert.
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