These easy Strawberry Crumble Bars can be made in less than an hour, are vegan-friendly, gluten-free, and so damn delicious for summer!
For the crust/crumble:
1 1/2 cups old fashioned or quick oats (can do half and half if desired)
1 1/4 cups almond flour
1/2 cup + 2 tbsp brown sugar
pinch of sea salt
1/4 cup vegan butter, cold and cubed
1 tsp vanilla
For the filling:
2 cups roughly chopped strawberries
1 tbsp. brown sugar
1–2 tbsp. lemon juice
zest of half a lemon
1 1/2 tbsp. corn starch or arrowroot
fresh mint, thinly sliced and fresh strawberries
Preheat your over to 350F and line a 9X9 inch baking dish/square with parchment paper.
To a large mixing bowl add all the ingredients for the crust/crumble and stir with wooden spoon or hands till well combined.
Set aside 1/3 of the mixture.
Transfer the 2/3 of the mixture to the pre-lined baking square and flatten the mixture down with your hands of the base of a flat glass.
For the filling, combine all the ingredients to a large bowl and mix till well combined. Pour the mixture over the crust and evenly distribute,
Add the remaining 1/3 of the mixture to the top of the strawberries and evenly cover/coat.
Bake the Strawberry Crumble Bars for 40 Minutes or until golden and slightly bubbling. Let the bars cool completely (I placed mine in the freezer for 15 minutes) in the pan/square then remove and cut into 9 bars.
Serve with Vanilla Ice, fresh mint and strawberries.
If you do not like strawberries then feel free to replace with peaches, blueberries, raspberries or cherries!
Keywords: vegan, recipe, oats, gluten, free, shortbread, easy