These Strawberry Shortbread Crumble Bars are such a delicious gluten free and vegan treat! They’re beyond easy to make, but feel fun and indulgent enough for a special occasion.
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.
So here’s how you make these delicious and flavorful 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.
- ½ cup refined coconut oil
- ¼ cup agave nectar (honey or maple syrup works too)
- splash of vanilla
- 2½ cups blanched almond flour
- couple pinches of sea salt
- ¾ cup favorite strawberry jam
- Preheat oven to 350F.
- Mix together the coconut oil, agave nectar, vanilla, almond flour, and sea salt in a large bowl.
- Put about ⅔ of the crumble into a bread pan lined with parchment paper 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.
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Is almond flour a necessity? Think Incould I sub with Bob’s GF baking flour and a little xantham?
Hi Ann! I’ve never tried it with GF baking flour, I think you should be able to sub it without the xantham no problem. Let me know how you make out!! xo
Is there anything I can substitute for the oil? I’d like to make it oil/ fat-free. (applesauce maybe?)
Applesauce would be a fun option! Let me know how you make out!! xo
Wonderfully delicious and gluten free—heaven!
Thanks Carmen!! They’re so yummy!! xo
Can I use unblanched almond flour?
Hi!! Yes you can, it’ll just have a different color and maybe a bit less smooth. Enjoy!! xo