Imagine biting into a dessert that combines the sweet, tangy burst of fresh strawberries with the rich, tropical essence of coconut - all nestled in a buttery, crumbly base that melts in your mouth. These Coconut Strawberry Crumble Bars aren't just a dessert; they're a sensory experience that transforms ordinary ingredients into an extraordinary treat that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: International
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup oats
- 1/2 cup shredded coconut
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 2 cups strawberries, sliced
- 2 tbsp sugar (for strawberries)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium mixing bowl, combine all-purpose flour, oats, shredded coconut, and brown sugar. Mix the dry ingredients thoroughly to ensure even distribution.
- Pour the melted butter into the dry ingredient mixture. Use a fork or spatula to mix until the ingredients form a crumbly, slightly moist texture that holds together when pressed.
- Press approximately two-thirds of the crumble mixture firmly into the bottom of the prepared baking pan, creating an even base layer.
- In a separate bowl, gently toss the sliced strawberries with 2 tablespoons of sugar. Let the strawberries sit for 5 minutes to release their natural juices.
- Spread the sugared strawberries evenly over the crumble base, ensuring complete and uniform coverage.
- Sprinkle the remaining crumble mixture over the strawberry layer, creating a rustic, uneven topping.
- Bake in the preheated oven for 28-30 minutes, or until the top is golden brown and the strawberries are bubbling around the edges.
- Remove from the oven and let cool completely in the pan for about 1 hour. The cooling helps the bars set and makes cutting easier.
- Using the parchment paper overhang, lift the entire dessert out of the pan and transfer to a cutting board. Cut into 12 even bars.
- Serve at room temperature or slightly warm. Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Use fresh, ripe strawberries for the most intense flavor. If strawberries are out of season, frozen berries work well too.
- Make sure your butter is completely melted but not hot when mixing with dry ingredients to achieve the perfect crumble texture.
- Let the bars cool completely before cutting to ensure clean, neat slices that hold together.
- For extra richness, you can add a pinch of vanilla extract to the crumble mixture.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking mix.
- Experiment with other fruits like raspberries or peaches for variety!
Nutrition Facts
Calories: 190kcal
Carbohydrates: 24g
Protein: 2g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 18mg
