This post may contain affiliate links. Please see our disclosure policy.
There’s something about strawberries and lemon that just feels like sunshine on a plate. These Strawberry Lemon Crumb Bars have been a hit at my house and are the perfect easy dessert to welcome in the warmer weather.
I’ll be honest. I usually skip lemon desserts altogether. Give me chocolate any day. But the rest of my family? They love anything with lemon. It’s the first thing they order when we’re out or the dessert they grab at a party.
What I love most is how simple these are to make. A few wholesome ingredients, quick shortcuts, and you’ve got a bright, fruity dessert that looks impressive but couldn’t be easier.
Simple Shortcuts to Make Life Easier:
- Use frozen strawberries to save time
- Make the jam filling a day ahead so it’s ready to go
- Press everything into one pan and let the oven do the work
These bars are gluten-free, grain-free, Paleo, and Vegan. But trust me, nobody will ever know. The texture is perfectly crumbly, the flavor is light and sweet, and they disappear fast.
If you love my Raspberry Crumb Bars, these will be right up your alley with that extra pop of lemon. Perfect for spring gatherings, brunch, or when you just want something fresh and easy.
Enjoy every bite!
Strawberry Lemon Bars
Ingredients
For the crust:
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp lemon extract
- 1/2 tsp sea salt
- 3 tbsp coconut oil
- 1/4 cup pure maple syrup
For the filling:
- 2 cups frozen strawberries
- 2 tbsp lemon juice
- 2 tbsp pure maple syrup
- 1 tsp lemon zest
- 1 tbsp chia seeds
For the crumb topping:
- 1 cup walnuts (or nut of choice)
- 1/4 cup almond flour
- 2 tbsp coconut sugar
- 1 tbsp coconut oil
- 1/4 tsp sea salt
Instructions
- Begin by making your filling, this has a jam consistency. In a medium saucepan, combine strawberries, lemon juice, maple syrup and lemon zest. Heat to a medium to medium high heat, until mixture begins to bubble. Let bubble for 1-2 minutes, then lower heat to a simmer. While simmering, be sure to mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish, and place in the fridge to cool completely. This will take about 1 hour, but you can also make the filling and let sit overnight.
- Preheat your oven to 350 degrees. To make your crust, combine all crust ingredients into a food processor. Pulse until a dough like texture forms. Press the crust into an 8×8 pan, evenly distributing. Place in the oven and bake for 15 mins. Set aside and cool. Leave oven on.
- While crust is cooling, make the crumb mixture. Combine all ingredients into your food processor and pulse for about 10 seconds, or until mixture is crumbly.
- Once crust is cooled, spread the jam filling over the crust. Complete by topping with the crumb mixture. Now bake for 20-22 minutes, or until top is golden brown.
- Remove from oven and cool completely. Once cooled, cut into squares.
YUMMMMM can’t believe how good these are, and with such healthy ingredients. I used fresh strawberries and did less baking time for both baking steps (personal preference). They are perfect for spring treats. Yum yum yum yum yum 😋
I followed the instructions to the tee and my shortbread burned!