These strawberry crumb bars are easy to make and are the perfect size when you want a sweet treat, but don't want a huge quantity. Store leftovers in an airtight container for up to one week.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8x6-inch pan and line with parchment paper.

  • Whisk flour, sugar, and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping.

  • Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote.

  • Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible.

  • Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan, 40 to 45 minutes. Cool completely before serving.

Cook's Note:

I used 1/3 cup of my Low-Sugar Strawberry Compote in this recipe.

Nutrition Facts

264.2 calories; protein 3.4g 7% DV; carbohydrates 34.9g 11% DV; fat 12.5g 19% DV; cholesterol 53.8mg 18% DV; sodium 308.1mg 12% DV. Full Nutrition