Easy gluten free strawberry crumble bars

Strawberries are in season right now and if you love them as much as I do, you HAVE to make these gluten free strawberry crumble bars.

Imagine a delicious, buttery, shortbread-like base slathered with freshly-made strawberry jam, topped with crumble and then baked in the oven.

I absolutely love gluten free crumble as a dessert so turning this family favourite into a snack bar I can take anywhere is the actual dream.

What is a strawberry crumble bar?

Imagine a deliciously fruity gluten free crumble which you could pack in a lunchbox, take anywhere with you, and even enjoy cold. 

That, my friends, is essentially what my gluten free strawberry crumble bars are!

I’ve been dreaming of making something like this for a long time now, ever since Caffe Nero used to sell a crumble-type bar in its coffee shops.

I wanted to create something sweet and fruity, but which wasn’t a cake or a flapjack – something a little different.

And I think I’ve really struck gold with these, I actually couldn’t stop eating them the first time I made them!

An easy and fruity summer bake

The best thing about these gluten free strawberry crumble bars is that you hardly need any ingredients to make them – and it’s such an easy bake!

The base and the crumble topping is the same thing, just one is compacted down and the other is crumbled on top.

I made the strawberry jam using fresh strawberries and the same recipe as I have on my gluten free scones blog post.

It only takes around 20 minutes to make the jam and it isn’t complicated at all, so you can have these whipped up and ready to eat in no time.

How do I make these magical bars!?

I’ve posted a full recipe below which you can also print out, but for the shopping list you’ll need a few ingredients:

• 350 g strawberries, (hulled and halved)
• 200 g caster sugar
• 1 lemon (juice only)

For the crumble:

• 115g unsalted butter (melted)
• 115g caster sugar
• 230g plain gluten free flour (I use FREEE by Doves Farm)

You could use frozen strawberries if you can’t source fresh – they just may need to cook for a little longer in the jam-making to get rid of the excess moisture.

If you wanted to make this recipe dairy free you could simply swap the butter for Stork baking block – then it would also be vegan too!

I always use FREEE by Doves Farm flour as it’s available in the supermarkets everywhere.

Tips for making my gluten free strawberry crumble bars

While I absolutely adore this recipe with strawberries, especially while they’re in season, you could make this is other fruits too.

A blackberry one would be amazing in the autumn, or raspberries would provide a deliciously tangy alternative.

I also think something like peach or nectarine would work really well in this, perhaps I will try it out and see how it goes!

When making the crumble topping, it’s nice to have a variation of some bigger lumps alongside a more breadcrumb-like texture.

This is of course a personal preference but I do love the crunch you get from the bigger lumps of crumble.

My gluten free strawberry crumble bars

Let’s get fruity – it’s time to bake my gluten free strawberry crumble bars and have your mind BLOWN!

This recipe bakes in a 20cm square tin and makes enough for 16 cute little squares.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me. 

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Yield: 16

Gluten free strawberry crumble bars

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Gluten free strawberry crumble bars are the perfect summer bake! Turn this classic dessert in a bar perfect for picnics and lunchboxes. This recipe makes 16 squares in a 20cm square baking tray.

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Ingredients

For the jam:

• 350 g strawberries, (hulled and halved)
• 200 g caster sugar
• 1 lemon (juice only)

For the crumble:

• 115g unsalted butter (melted)
• 115g caster sugar
• 230g plain gluten free flour (I use FREEE by Doves Farm)

Instructions

First make the jam:

1. Add the strawberries, lemon juice and sugar to a saucepan and place on a low heat. Bring to the boil and allow to boil steadily for 10-15 minutes until the jam is set. To test it, spoon out a tiny bit of the jam onto a cold plate and leave for a minute. If you can push it with your finger and it doesn't flood back, it's ready.
2. Once cooked, turn off the heat and leave to cool for around half an hour before you begin making the crumble.

To make the bars:

1. Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 20cm square tin with baking paper and set to one side.
2. Add the melted butter, caster sugar and flour to a large mixing bowl and stir until the mixture starts to come together. Use your hands to create a 'crumble' type texture - kind of like breadcrumbs but some big lumps are really good!
3. Take half of the mixture and press it down firmly with a spoon or your fingers into the lined baking tin so that it covers the bottom in an even layer.
4. Next spoon over the jam, spreading it evenly over the pressed-down crumble mix. Once the jam is spread, crumble over the rest of the mixture evenly and then place in the oven.
5. Bake for 35-40 minutes until the crumble is lightly golden on top and the fruit mixture is bubbling round the edges. Remove from the oven and cool completely before slicing into 16 squares.
   

Notes

• These will keep for 2-3 days in an airtight container. You can heat them up and eat them hot (recommended in the oven so they stay crisp) with ice-cream or custard!
• For a more hearty portion, cut into 8 slices. I find these quite sweet so one small square is the perfect slice of heaven for me!
• You could eat these hot but they will be a bit softer - you are best to wait for them to cool down before cutting so they don't bread apart.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 2mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 2g

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Need some more gluten free baking inspiration?

If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.

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If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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