Strawberry Shortbread Crumb Bars Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Healthier than usual shortbread bars with easy ingredients you probably have in the pantry.
  • 2 Cups Flour
  • ½ Cup Butter
  • ½ Cup Coconut Oil (softened or liquefied)
  • ½ Cup White Sugar
  • 1 tsp. water (optional)
  • 1 Cup Strawberry Jam
  • 1 tsp. Lemon Juice
  • ½ Cup Brown Sugar
  • ½ Cup Quick Oats
  1. Pre-heat oven to 375. In a large bowl, mix butter (softened), flour, coconut oil and white sugar. You can use a hand or stand mixer (but in my minimalist kitchen I used a good old whisk and my hands). Mix until combined and you get a cookie dough texture. If needed add 1 tsp. water to get the right consistency. Reserve ½ cup of dough mixture (crumbles are best). On a greased 13×9 or similar size baking dish, spread out the remaining dough, flat until it covers the bottom of the dish. Bake for 14-16 minutes, until the edges start to brown. Meanwhile, in a small bowl, mix strawberry and lemon juice. Then in a medium sized bowl, mix the crumble layer, using reserved dough, brown sugar and quick oats. Stir until combined. It should be clumpy. When crust is done baking, let cool for five minutes, and then spread the strawberry mixture evenly over the crust. Sprinkle the crumble mixture on top. Bake for 25 minutes. Let cool about an hour before serving. You may cut into slices while cooling, but don’t remove from pan (they will most likely be soft and break apart).
This recipe calls for half the butter of a traditional shortbread. Instead, this recipe uses Coconut oil and butter. If you don't have coconut oil you could use twice the amount of butter.
Recipe by The Energetic Foodie at