Strawberry Oatmeal Crumble Bars

I learned a few things today. The first – NYC in the pouring rain during rush hour is pure madness. I’m surprised I didn’t lose an eye this morning, what with the hundreds of umbrellas flying in my face. On the bright side, people walk faster. There’s no stragglers when you’re determined to not spend the day being damp. The second – I don’t care for spaghetti squash. The third – those really good sweet summer strawberries are gone. September has rolled around once again and I’m starting to curse myself for not eating only peaches, cherries, berries, and corn for three months straight. Tomorrow’s class is focused on sustainability. We are cooking a seasonal menu with dishes that make the most of what the autumn months have to offer. There’s pears and endive and wild mushrooms. I’m excited, believe me, but I’m going to miss those juicy summer fruits.

Luckily for me (perhaps not so luckily for you) I made these Strawberry Oatmeal Crumble Bars while summer strawberries were having their heyday. If you can manage to find a good, sweet batch of berries, make these ASAP before it’s too late! They are super simple and delicious!

Crumbly oatmeal shortbread bars with warm roasted summer strawberries

Prep time
15 mins

Cook time
45 mins

Total time
1 hour

Makes 20 bars


For the Crust

  • 3 cups rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 2 sticks unsalted butter, melted
  • ¼ cup boiled water

For the Filling

  • ¼ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • ½ teaspoon ground cinnamon
  • 1 pound fresh strawberries, quartered
  • ¼ cup fresh lemon juice


For the Crust
1. Preheat the oven to 350°F. Spray a 13 by 9-inch baking pan with nonstick cooking spray and line with parchment paper, leaving a 2-inch overhang. Spray the parchment paper with nonstick cooking spray.

2. Stir together the rolled oats, flour, brown sugar, baking soda, cinnamon, and salt in a large bowl. Add the butter and boiled water and stir until well combined. Press two-thirds of the mixture in an even layer over the bottom of the prepared baking pan. Bake for 10 to 12 minutes, until golden brown. Remove from the oven and let cool completely.

For the Filling
1. Stir together the brown sugar, flour, lemon zest, and cinnamon in a medium bowl. Add the strawberries and lemon juice and toss to combine. Spoon the filling over the cooled crust and sprinkle the remaining crumb mixture over the fruit. Bake for 30 to 35 minutes, until the top is golden brown and the fruit is tender. Remove from the oven and let cool completely. Cut into squares and serve.

Leave a Comment