Strawberry Shortcake Crumble Bar

Guest Contributor: Noa’s Healthy Eats
These bars from Noa's Healthy Eats are bursting with flavour & nutrients – and very low sugar and fat! NB: if you add the optional toppings, they'll change the nutrition amounts slightly!
3.40 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert, Treat
Cuisine International
Servings 12
Calories 196 kcal


Shortcake base and crumble topping

  • 160 g almond meal
  • 30 g tapioca flour
  • 110 g rolled oats
  • 1/4 cup maple syrup
  • 3 tbs coconut oil
  • 1/3 tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 tbs almond milk (if needed – see instructions)

Strawberry filling

  • 2 cups strawberries
  • 2 tbs lemon juice
  • 1/4 cup maple syrup
  • 1 tbs cornstarch or use more tapioca flour
  • chia seeds (optional)

Optional topping add-ons

  • rolled oats (optional – 2 tbsp) image pictured with oats
  • shredded coconut (optional – 2 tbsp)
  • brown sugar (optional – 2 tbsp)
  • nuts (optional) crushed nuts of your choosing


To make the shortcake crumble base

  • Preheat the oven to 180•c. Mix dry ingredients well, add in wet ingredients massaging the oil in to get a dough that sticks together. (tip: if it's not sticky enough, add a tablespoon or so of unsweetened almond milk). .
  • Reserve one heaped 1/2 cup of crumble mix for the topping and press remaining crumble into a square baking tin. Bake for 10 minutes.

To make the strawberry filling

  • While the base is baking in the oven, it is time to make your strawberry filling. Heat your berries, maple syrup and lemon in a saucepan, then add in corn starch and stir well. Bring to a boil and let it simmer for 10-15 minutes, stirring regularly to thicken, then take off the heat and let cool slightly. (tip: if the mixture gets too thick, add a little water). Then pour the strawberry filling over the shortcake base.

To make the crumble topping

  • You now have the option to use your topping options! If you choose the optional toppings, add the coconut and brown sugar to the reserved 1/2 cup of crumble topping mix and sprinkle the mixture over the berry-covered base.
  • Bake the crumble bar for an additional 10-15 minutes until golden.
  • Take the crumble out the oven and let it cool down, then put it in the fridge for 10 minutes, until it has set.
  • When the crumble has set, take it out of the fridge and slice into 12 squares and… it's time to enjoy!

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.