Strawberry Whole Grain Crumble Bars Driscoll's

Strawberry Whole Grain Crumble Bars

  • Crust:
  • 150 grams of all-purpose flour
  • Strawberry Filling:
  • 450 grams of Driscoll's Strawberries
  • 100 grams of granulated sugar
  • 2 Tablespoons cornstarch
  • 2 Teaspoons lemon juice
  • 55 grams of whole wheat flour
  • 75 grams of brown sugar
  • 1/2 Tsp. salt
  • 115 grams of unsalted butter, melted and cooled
  • 1 Tsp. vanilla extract
  • Pinch salt
  • Crumble Topping:
  • 80 grams of old-fashioned rolled oats
  • 35 grams of Cup plus 2 tablespoons all-purpose flour
  • 35 grams of whole wheat flour
  • 55 grams of brown sugar
  • 2 Tablespoons granulated sugar
  • 1 Tsp. salt
  • 6 Tablespoons unsalted butter, melted

2 hours | 12 | other courses


Incorporate whole grains into your baking with these delicious jammy strawberry bars. They have a nutty whole wheat crust and oat crumble topping. Try with barley flakes (which look like rolled oats) and barley flour for an alternative grain. They're available in the bulk section of some grocery stores.



Butter or grease a 23cm square pan.

Stir together all-purpose flour, whole wheat flour, brown sugar and salt in a large bowl using a fork to combine and remove any lumps. Add melted butter and vanilla and stir until thoroughly combined.
Press dough evenly into prepared pan and freeze 30 minutes.


Combine strawberries, sugar, cornstarch, lemon juice and salt in a 2 liter non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat.


Preheat oven to 150°C.

Place rolled oats, all purpose flour, whole wheat flour, brown sugar, granulated sugar and salt in the bowl of a food processor and process until oats are partially ground. Transfer mixture to a large bowl and drizzle with melted butter using your hands to combine and make small clumps.


Bake frozen crust 40 to 45 minutes or until golden brown and firm to the touch. Remove from oven and increase temperature to 180°C.
Spread 350 ml of strawberry filling over crust and sprinkle evenly with crumble topping creating larger clumps if desired.
Bake about 50 minutes or until golden brown, rotating the pan halfway through the baking time. Remove from oven and cool on a rack 10 minutes. Run a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Leafs Strawberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.