These strawberry bars with coconut almond crumble are delicious, easy to make and perfect as a simple dessert served with a scoop of ice cream or as scrumptious snack. The jammy strawberry filling can be made with fresh or frozen strawberries which means you can have these delicious bars all year round.
How to make strawberry crumble bars
In a saucepan, combine strawberries, sugar, lemon juice and zest and cornflour mixed with water. Bring to a simmer over medium-low heat and allow to simmer, stirring occasionally, until the strawberries are broken down and the mixture is jammy. Combine flour, desiccated coconut, sugar, butter and an egg in the bowl of a food processor and mix until the dough comes together. Press three-quarters of the dough into the bottom of a deep baking ban lined with parchment paper. Pour over the strawberry filling. Crumble over the remaining dough and scatter over sliced almonds. Place in the oven and allow to bake for 20-25 minutes until the bars are golden brown and cooked through. Remove from the oven and allow to cool completely before slicing and serving.
How long will these crumble bars last?
When kept in an airtight container, these bars will last for up to 5-7 days.
Can I use frozen or canned strawberries for baking?
Recipes calling for the strawberries to be used as a jam or filling will be perfect for frozen strawberries. Canned strawberries are often too soft. Just remember that frozen strawberries will release a lot of liquid and you might need to adjust the amount of liquid you add.
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