Strawberry Crumble Bars (Gluten Free, Paleo + Vegan)
These Strawberry Crumble Bars have an irresistible crust and crumble topping that’s full of texture – no oats necessary! These fruity bars are gluten-free, paleo, and vegan.
Who else is ALL about fruity crisps and crumbles in the summer? 🙋🙋🙋
If you’re anything like me, your hand is way up high. I seriously can’t get enough of all the fruity deliciousness, especially when it’s tucked into a crumbly crust or topped with gobs of crumble.
The rich butteriness of the crumble, with the sweet juiciness of the fruit, and the bite + texture from the oats and/or nuts? Pure dessert heaven. I’ve always been a big fan of adding oats to my crisps and crumbles and have missed that texture in my paleo crisps and crumbles.
Over the many tests, I’ve tried using different nuts as a substitute but not of them have quite done the trick. I found the magic substitute though – flaked coconut is the answer!!! If you roughly chop the flaked coconut into smaller bits, it creates a super similar texture to oats in these crumble bars.
Let’s make Paleo Strawberry Crumble Bars!
The crust and crumble for these strawberry crumble bars are made of the same dough. No one’s got time to mess around with a separate base and topping, amiright?! This dough is SO tasty, too…so the more, the better!
It’s made with a mix of almond and coconut flour, which creates an awesome texture for the crumbles. Maple syrup lightly sweetens the crust. We add almond butter and coconut oil for that melt-in-your-mouth butteriness that crumble bars have got to have. And of course, chopped flaked coconut adds the perfect oat-like texture.
We load up the filling with fresh strawberries and thicken it with a touch of tapioca starch to help it get all jammy. We use just a tablespoon of maple syrup to boost the strawberry sweetness.
The melt-in-your-mouth crust and crumble envelop that sweet and jammy strawberry filling for the most irresistible strawberry crumble bar I’ve had to date. I ate these up super quickly, and everyone I shared them with loved them too! My favorite way to devour them was straight out of the freezer – so dang refreshing!
The chopped up flaked coconut really adds the perfect crumble texture, and not too much coconut flavor. Make sure to use a refined coconut oil if you don’t want a ton of coconut flavor in these bars (though I loved the extra coco-nuttiness). Enjoy!
Feeling the strawberry love?! Get your strawberry on…
- You’ll want to dig into this Strawberry Crisp with Almond Butter Crumble (Paleo + Vegan).
- Have some strawberries in your brownies with these Paleo Chocolate Covered Strawberry Brownies!
- Get your chocolate strawberry fix with this Paleo Chocolate Strawberry Galette!
Facebook | Instagram | Twitter | Pinterest | Snapchat
Remember to #bakerita if you try the recipe!

Strawberry Crumble Bars (Gluten Free, Paleo + Vegan)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Category: Dessert
Description
These Strawberry Crumble Bars have an irresistible crust and crumble topping that’s full of texture – no oats necessary! These fruity bars are gluten-free, paleo, and 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
- 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.
- In the 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.
- 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.
This looks wonderful. Can you sub the almond flour with gluten free flower mix?
Hi Megan! Haven’t tested it with that but it should be fine. Enjoy!
Thanks so much. I also replaced the maple syrup with apple sauce and both substitutions seem to have worked out great.