Ingredients
Equipment
Method
Prep and bake base
- Preheat oven to 350°F and line a 9x13 baking dish with parchment paper, leaving an overhang for easier lifting. This prevents sticking and helps the bars lift out in one piece.
- Combine old-fashioned oats, all-purpose flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl. Mix until evenly distributed so the crumble bakes uniformly.
- Cut in softened butter until the mixture resembles coarse crumbs. Keep going until no large butter lumps remain and the texture looks sandy with bigger oat bits.
- Press half of the oatmeal mixture firmly into the prepared baking dish. Press down tightly so the bottom layer holds together when sliced.
Make strawberry layer and top
- Combine fresh strawberries, granulated sugar, lemon juice, and cornstarch in a bowl. Stir until coated and glossy, and the cornstarch is evenly mixed in.
- Spread the strawberry filling evenly over the base layer. Cover all the way to the edges for consistent fruit in every bar.
- Spread the remaining oatmeal mixture over the strawberries and press gently. Light pressure helps the topping adhere while still leaving a crumbly finish.
Bake, cool, and serve
- Bake for 30-35 minutes at 350°F until the top is golden brown. Look for a crisp, browned crumble and bubbling fruit around the edges.
- Allow to cool for 15 minutes before cutting into bars. Letting it rest firms the filling so squares stay neat.
- Dust with powdered sugar before serving. Add it right before serving for a bright, bakery-style finish.
Notes
Pro tip: press the bottom layer firmly and keep the strawberry layer evenly spread so every bar has a balanced ratio of fruit to crumble. Store covered in the refrigerator up to 4 days; rewarm briefly if you want the topping crisp again. Freezing is yes—freeze cooled bars in a sealed container up to 2 months and thaw overnight in the fridge. For a lighter option, use a plant-based butter stick in place of unsalted butter (choose one that bakes well) while keeping the crumb technique the same.