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These strawberry bars have a buttery almond flour crumble for both the crust and the topping, a jammy, fresh strawberry filling, and zero oats or gluten. Ready in 45 minutes and naturally paleo, vegan, and refined sugar-free. The ultimate summer strawberry dessert.
These strawberry bars are my idea of the perfect summer dessert. Jammy fresh strawberries, a buttery crumble crust, a golden crumble topping, and the whole thing comes together in 45 minutes. I’ve eaten them straight out of the freezer on a hot day, and I will absolutely do it again.
Fruity crisps and crumbles are my summer love language, and these bars scratch that exact itch in a more portable, shareable format. The filling is simple: fresh strawberries, a touch of maple syrup, and a tablespoon of tapioca starch to help everything get jammy and hold together when you slice them. It’s the crumble where the magic happens.
The crust and topping are made from the same dough, which means one bowl and no fussing with two separate components. It’s a mix of almond flour and coconut flour with almond butter, coconut oil, and maple syrup for that melt-in-your-mouth butteriness.
And the secret ingredient for texture? Roughly chopped flaked coconut. It creates the most perfect oat-like crumble without any oats, which keeps these fully paleo and grain-free. The coconut flavor is subtle, especially if you use refined coconut oil, but I love the extra nuttiness of unrefined.
If you prefer a heartier, chewier crumble with classic rolled oats and chopped almonds, my Strawberry Oatmeal Crumble Bars are just as easy and every bit as delicious.
Why You’ll Love These Strawberry Bars
- Easy to customize. Swap in blueberries, raspberries, peaches, or any other summer fruit, and the recipe works just as well.
- One crumble dough does double duty. The same mixture forms the crust and the topping, so there’s only one bowl to make and no extra steps.
- Ready in 45 minutes. Ten minutes of prep, 35 minutes in the oven, and the hardest part is waiting for them to cool.
- Jammy, fresh strawberry filling. Just three ingredients: fresh strawberries, maple syrup, and tapioca starch. Simple and perfect.
- The crumble texture is unreal. Chopped flaked coconut mimics oats so well that you won’t miss them at all. Buttery, golden, and perfectly crisp.
- Naturally gluten-free, paleo, vegan, and refined sugar-free. No swaps needed; they fit almost every dietary preference as written.
- They freeze beautifully. Make a batch on the weekend and eat them all week, or straight from the freezer on a hot summer day. Trust me on that one.
A few things to know before you bake:
Use a metal pan. Metal conducts heat better than glass and helps the crust crisp up properly on the bottom. Glass pans can leave the base soft and underdone.
Measure your strawberries after dicing. The recipe calls for 3 cups of diced strawberries, so dice first, then measure.
Cool completely before slicing. These bars need time to set up in the refrigerator before cutting. Slice them warm, and they’ll fall apart; slice them cold, and you’ll get clean, beautiful squares.
Arrowroot works as a tapioca substitute. If you don’t have tapioca starch on hand, arrowroot powder is a perfect 1:1 swap.
Make Ahead & Storage
Make ahead: These bars are actually better the next day once they’ve had time to fully set. Bake them the day before and refrigerate overnight for the cleanest slices and best texture.
Refrigerator: Store in an airtight container in the fridge for up to five days.
Freezer: These freeze beautifully for up to three months. Layer bars between pieces of parchment paper in a freezer-safe container. Thaw in the fridge overnight, or eat straight from the freezer on a hot day — highly recommended.
Get your strawberry on…
- Paleo Chocolate Covered Strawberry Brownies
- Strawberry Crisp with Almond Butter Crumble (Paleo + Vegan)
- Paleo Chocolate Strawberry Galette
Strawberry Crumble Bars (Gluten Free, Paleo + Vegan)
Ingredients
For the crust
- ¾ cup (69g) almond flour
- ¾ cup coconut flour
- ¾ cup flaked coconut, roughly chopped into smaller bits
- ⅓ cup (110g) maple syrup
- 2 tablespoons (28g) almond butter, or nut/seed butter of choice
- ½ cup (100g) coconut oil, softened (use refined coconut oil to minimize coconut flavor)
For the filling
- 3 cups diced strawberries
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour
Instructions
- Preheat the oven to 350ºF. Line an 8×8” square baking pan with parchment paper and lightly grease with coconut oil. I recommend a metal pan to help the bottom crisp up!
- In a medium mixing bowl, stir together the diced strawberries, maple syrup and tapioca flour and mash up a bit to break up the strawberries. Set aside.3 cups diced strawberries, 1 tablespoon maple syrup, 1 tablespoon tapioca flour
- In a clean mixing bowl, combine the almond flour, coconut flour, flaked coconut, maple syrup, almond butter, and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan.¾ cup (69g) almond flour, ¾ cup coconut flour, ¾ cup flaked coconut, ⅓ cup (110g) maple syrup, 2 tablespoons (28g) almond butter, ½ cup (100g) coconut oil
- Top the crust with the fruit, and then crumble the remaining crumble topping on top.
- Bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Let cool completely in the refrigerator before slicing and serving.
I am DEFINITELY all about crumbles and crisps, especially come summer time. These bars are so pretty, Rachel! I love that you used flaked coconut in the crumble and crust. I would’ve never though to try that! What a gorgeous summer dessert!
Thanks so much for the love, Gayle!
Rachel, these bars are seriously BEYOND gorgeous!! Oh my gosh, I can’t even get over how beautiful all those strawberries look and that crumble topping!! I must have these asap.
Thank you so very much Sarah!! You’ve got to try them.
Me! Definitely me! They are my absolute favorite dessert in the summer. And these bars look SO good!
Yum! These bars look divine :)
I made these tonight and they’re KILLER. Oh my gosh. My toddler found my wedding rings on the counter after I took them off to make these (completely my own fault.) I searched everywhere and eventually found both rings in the kitchen garbage. Ahhhhhhhh!!! Needless to say, I ate 2 of these as my reward. ABSOLUTELY delicious!
I’m so thrilled you’re loving them, Jenn! So sorry about your rings, but glad you found them and had a delicious reward waiting for you :) enjoy!
Oh I must make this! Seems so yummy. I really like your blog, but I would be so happy if you could use gr. or oz instead of cups, because hat made me problems with few recipes.
Hi there, thanks for your input! I’ll definitely try to include more weight measurements in future recipes.
Have you tried making these with any other fruit or berries? Sadly, I can’t eat strawberries, but these bars look divine and I would love to try!!
Hi Chelsea, you could use any kind of berry that you like here :) enjoy!
Can I use arrowroot instead of tapioca flour? Thanks!
Yes definitely! Enjoy :)
Dying to make these? Do you think they would work with peaches instead of strawberries?
Haven’t tried it but that should be fine!
I just tried this recipe I’m not sure instructions are clear. At first I measured out three cups of strawberries but after dicing they were only about half that so I doubled the strawberries. I think the recipe means 3 cups of strawberries, diced? Smelled heavenly in the oven but too moist.
Hi Zach – the way the recipe is written calls for 3 cups of diced strawberries, which would mean that you measure 3 cups after dicing. Calling for 3 cups strawberries, diced would yield the smaller amount, which is what happened to you the first time where you ended up with half the amount, so the amount called for is correct. Sorry they turned out too moist – did you bake until they were golden brown and in a metal pan? The crust on top and bottom should be crisp by the time they’re pulled from the oven.
Yes they were golden brown but I did use a glass pan. I’m not a pro baker so that might’ve been in, I’ll try again!
Oooh I always use metal, that definitely could have caused a difference in crispness since metal helps things brown better than glass does!
The recipe just states to use a square baking pan. You didn’t suggest to use a metal pan.
Hi Allison, the recipe now suggests a metal pan to help crisp up the bottom.