Strawberry Shortbread Crumble Bars (2024)

Strawberry crumble bars are my new go-to summer treat. You all know that I am reeeeally into chocolate. My whole dessert page is loaded with chocolate goodness. But occasionally, I like to throw some sweet fruitiness into the lineup to mix it up.

Because, life is all about options and what if one day you aren’t feeling chocolate, or can’t eat chocolate, or just want something that you can justify having for breakfast or any time of day?

I made these easy and delicious and amazing strawberry crumble bars and guys. GUYS! I love them a lot. Jaryd loved them a lot. They taste a lot like a jelly donut (I mean, I don’t want to get your hopes up, but yeah I said it. Jelly donut).

I personally think they’d be amazing for a Mother’s day brunch or bridal shower, or literally any special gathering because the color is so pretty.

If you’d prefer to use a grape jam or peach, or fig, go for it! The flavor is totally customizable and fun to play around with.

Ingredients to make these strawberry bars:

• Refined coconut oil: I love using refined coconut oil because it doesn’t have a coconut-y flavor, but you can use any coconut oil, butter or ghee works too!
• Agave nectar: honey or maple syrup works here too if you want to sub it in!
• Vanilla extract: just a splash
• Blanched almond flour: this is the base of the recipe. I always go for blanched almond flour over almond meal because blanched almond flour has a more pastry flavor and a finer texture.
• Sea salt: brings out the flavors
• Strawberry jam: Use your favorite strawberry jam! If you prefer a different berry jam – raspberry, blackberry, peach, lemon, the possibilities are endless!

How to make strawberry crumble bars:

First, mix together the coconut oil, agave nectar, vanilla, almond flour, and sea salt in a large bowl. Put about 2/3 of the crumble into a lined bread pan and press it into the corners to make an even layer. Bake for about 13 minutes until the edges begin to get golden brown.

You can use any jam you like. I love using this strawberry chia jam, but if you have your favorite store-bought jam in the fridge, then by all means, go for it! Spread the jam on top of the baked bottom layer.

Crumble the remaining crumble on top of the jam. Bake for another 10 minutes until the top crumbles are golden brown.

Allow the bars to come to room temp. Pull the edges of the parchment paper to lift them from the pan and cut into 8 squares.Store in the fridge.