These Vegan Strawberry Crumble Bars are made with a gooey, jammy berry layer and a golden, buttery oat crumble that's sure to please even the pickiest eaters. Not only are they easy to make, but they're also perfect for sharing with family and friends.
Prepare: Line the base and sides of a 9” rectangular pan with parchment paper. Preheat your oven to 175°C (350°F).
Make the filling: Add the chopped strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla to a mixing bowl and toss until evenly coated. Set aside while you make the crumble.
Make the crumble: Add the flour, oats, salt, and brown sugar to a separate large mixing bowl and whisk to combine. Work out any large sugar lumps using your fingers.Pour the melted butter in with the ingredients and give it a quick stir to combine, it's totally fine if there are large clumps of the mixture.Separate about a cup (240g) of the mixture and set aside for the crumble topping.
Assemble: Add the remaining crumble mixture to the base of the lined pan and use a spoon to press it down and compact it.Add the strawberry mixture on top of the base and use a spoon to spread it out evenly.Crumble the remaining crumble mixture on top of the strawberries, squeezing it between your fingers to create small and large clumps.
Bake: Bake in the preheated oven for 40-45 minutes until golden brown on top and the strawberry mixture is bubbling.Allow it to cool for 2 hours or so until at room temperature before serving.Use a sharp knife to cut into portions before serving.
Storage: Store in a sealed airtight container and refrigerate for up to 5 days.
Notes
If using frozen berries, just make sure they’re cut to size before adding them to the mix.
Wash your fruit thoroughly. I like to soak my produce in a 1:3 vinegar-to-water solution for 5-10 minutes, then rinse them thoroughly under cool water, drain them, and pat them dry.