Lemon Strawberry Bars with Oat Crumble Topping

I love baking with fruit, especially in the summertime, and these strawberry-lemon crumb bars are packed with bright, sunny flavor.

All summer long I gravitate toward fruit in both desserts and snacks. These strawberry-lemon crumb bars bring together tart lemon, sweet berries and a crunchy oat crumb for a treat that feels light and summery.

They’re easy to make—no stand mixer or special tools required—and can be prepared ahead and frozen if you want to avoid last-minute baking. The combination of brown sugar, oats and a touch of vanilla yields a tender, flavorful crumb that pairs perfectly with the bright strawberry-lemon filling.

I often keep a 9×13 pan on the counter for quick snacking, but these bars also shine warm with ice cream on a Friday night or served for Shabbos morning with yogurt and coffee.

When I tested the recipe, my daughter—who usually shies away from fruit desserts—took a bite and said, “Oh, wow, Ma, this is good!” That’s the highest praise in our house.

For the filling I used frozen strawberries that I thawed, lightly crushed and drained. A potato masher works well to break the berries down while keeping some texture. If you prefer, use diced fresh strawberries instead. If you skip the fresh fruit, you can simply double the jam for a smooth, jam-forward filling.

Any jam flavor works here—strawberry or triple berry are lovely choices. For a seasonal twist around Rosh Hashanah, try pomegranate or apple jam in place of the strawberry components.

It’s best to let the bars cool completely before slicing so the filling sets and isn’t runny. Serve at room temperature or slightly warm.

For another lemon-and-berry summer bake, try a lemon-blueberry crisp for a similar bright, fruity profile.

Strawberry-Lemon Crumb Bars

Bright, fruity bars perfect for summer baking.

Ingredients

Crumbs:

• 1½ cups flour
• 1 cup oats (any kind)
• 1 cup brown sugar
• 1 tsp vanilla sugar
• ½ cup oil

Filling:

• 15 (approx.) frozen strawberries, thawed*
• 1 12-oz. jar strawberry jam**
• Zest of 1 lemon (about 1 Tbsp)
• Juice of 1 lemon (about 2 Tbsp)

Instructions

• Preheat oven to 350°F.
• Mix all crumb ingredients until coarse crumbs form; set aside.
• For the filling, lightly crush thawed strawberries and drain any excess liquid. Stir in jam, lemon zest and lemon juice until combined.
• Press half the crumb mixture into a lined 9×13 pan to form the crust. Spread the strawberry-lemon filling over the crust, then sprinkle remaining crumbs on top.
• Bake for about 40 minutes, until the top is golden. Cool completely before slicing so the filling sets.

Notes

*If using fresh strawberries, dice them finely. If you skip fresh fruit, double the jam instead.

**Any jam flavor will work if you don’t have strawberry jam.

Recipe by Faigy Murray