Recipe · Crackers & Snacks

Fresh Milled Strawberry Oat Crumble Bars

5.0 out of 5 · 1 rating

By: Eleen Beisner

A brown butter oat crust, a thick strawberry filling, and a golden crumble topping, made with freshly milled soft white wheat. Freeze-dried strawberries give the filling an extra boost of strawberry flavor.

Prep time: Approximately 35 minutes · Bake time: Approximately 42–52 minutes · Yields: 9 bars

Ingredients

Instructions

1. Prepare the Pan

   Preheat the oven to 350°F (175°C). Line an 8 × 8-inch metal baking pan with parchment paper, leaving an overhang on two sides for lifting out the cooled bars. Lightly grease any exposed sides.

   Crush the freeze-dried strawberries into a powder with a few small flecks using a sealed bag and rolling pin or a small food processor. Set aside.

2. Cook the Strawberry Filling

   For fresh strawberries, cut into approximately ½-inch pieces. For frozen strawberries, use directly from frozen without draining.

   Combine the strawberries, sugar, lemon juice, and salt in a saucepan. Start over medium-low heat if using frozen berries, then increase the heat as they release their juices. Bring to a steady simmer.

   Cook, stirring frequently, until the berries soften and the juices reduce to a slightly syrupy consistency rather than a watery pool. Allow approximately 8–12 minutes for fresh strawberries and additional time for frozen. Break up larger berries with a spoon or potato masher, leaving some small pieces for texture.

   Stir the cornstarch and cool water together until smooth. Stir the slurry into the simmering strawberries and cook for 1–2 minutes, stirring constantly, until thick and glossy.

   Remove from the heat. Stir in the crushed freeze-dried strawberries and vanilla, then let stand for 5 minutes. The filling should be thick but spreadable. If it becomes pasty, stir in water 5 g (1 teaspoon) at a time until spreadable.

   Taste and adjust the sweetness if desired, following the Baker’s Note below. Set aside while preparing the base.

3. Brown the Butter

   Melt the butter in a light-colored saucepan over medium-low heat. Continue cooking, stirring frequently and scraping the bottom, until the milk solids turn golden brown and smell nutty.

   Immediately pour into a heatproof bowl, scraping in all the browned bits. Let cool until warm rather than sizzling hot.

   Weigh the browned butter and add enough water to bring the combined weight of butter and water back to 142 g. Stir in the vanilla.

4. Make the Base and Crumble

   Combine the flour, oats, brown sugar, salt, and lemon zest in a mixing bowl, breaking up any lumps of brown sugar.

   Pour in the warm butter mixture and stir until evenly moistened. Let rest for 10 minutes.

   Firmly squeeze a handful of the mixture. It should hold together, then break into clumps when nudged. If it remains sandy and will not hold together, stir in 5 g water (1 teaspoon), then reassess before adding more.

5. Prebake the Base

   Reserve 165 g of the crumb mixture for the topping.

   Press the remaining mixture firmly and evenly into the prepared pan, including the corners. Use the bottom of a flat measuring cup to help create an even layer.

   Bake for 14–17 minutes, until the surface looks set and the edges are just beginning to color.

6. Add the Filling and Crumble

   Spread the strawberry filling evenly over the hot base.

   Squeeze the reserved topping into small clusters and scatter over the filling, leaving some strawberry visible. Do not press the topping down.

7. Finish Baking

   Bake for another 28–35 minutes, until the crumble is golden and the filling bubbles in several places, including near the center.

   If the topping browns before the filling bubbles, loosely cover with foil and continue baking.

8. Cool and Slice

   Let the bars cool completely in the pan on a wire rack, approximately 2 hours. For cleaner slices, refrigerate the cooled bars for another 30–60 minutes.

   Lift out using the parchment and cut into 9 bars.

Baker's Notes

Cooling Time: Approximately 2 hours, plus optional chilling

Adjust the Sweetness
These bars can be on the tarter side depending on your strawberries. After adding the freeze-dried strawberries and vanilla, taste the filling. For a sweeter filling, stir in an additional 4–8 g granulated sugar (1–2 teaspoons) while it’s still warm, until dissolved.

Storing and Freezing

Refrigerate

Store cooled bars in an airtight container in the refrigerator for up to 5 days. Allow them to sit briefly at room temperature before serving if you prefer a softer texture. The crumble topping will soften during storage.

Freeze

Wrap cooled bars individually and place in an airtight freezer container or freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.