Vegan Strawberry Crumble Bars - Ruchiskitchen
Print Pin
5 from 1 vote

Vegan Strawberry Crumble Bars

Enjoy a scrumptious Strawberry Crumble Bars that scream summer. These Crumble Bars are bursting with strawberry flavor and are the perfect on-the-go breakfast!
Course Dessert
Cuisine American
Keyword Easy vegan Strawberry crumble bars, Strawberry Crumb Bars Recipe - Vegan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 BARS
Calories 561kcal
Author Ruchi



  • 2 cups All purpose flour
  • 3/4 cup Sugar
  • 1 cup Soften Vegan Butter (I have used Melts butter)
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 3/4 teaspoon Strawberry extract


  • 2 cups Fresh Strawberries, washed, and halved
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Fresh Lemon zest
  • 3 tablespoons Cornstarch


  • 1.5 cups All purpose flour
  • 3/4 cup Brown-sugar
  • 1/2 teaspoon Cinnamon Powder
  • 1/8 teaspoon Salt
  • 1/2 cup Soften Vegan Butter


  • 1 cup Powdered sugar/Confectioner's Sugar
  • 1.5 tablespoon Vegan Milk
  • 3/4 teaspoon Strawberry extract or Vanilla


  • 1/4 cup Soy Milk
  • 1 teaspoon Cornstarch
  • 3 tablespoons Powdered Sugar
  • 1/2 teaspoon Vanilla extract
  • 1/4 cup Oil


  • Preheat the oven to 350 degrees F. Meanwhile, cream the softened butter and sugar until light and fluffy.
  • Add the dry ingredients, strawberry extract and mix until it forms a soft dough.
  • Grease and line an 8x8 baking pan with parchment paper leaving an overhang on each side. Press the shortbread mixture firmly into the bottom of the pan. Bake for 15 minutes.
  • While the base is baking, prepare the strawberry layer.
  • Combine strawberries, sugar, cornstarch, and lemon zest in a bowl. Mix to combine. Set it aside.
  • Make the crumble topping by combining all the ingredients listed under "Crumble Topping" in a bowl.
  • Mix everything together until the mixture resembles like crumbs. Set it aside.
  • Time to assemble. Remove baked cookie from the oven.
  • Carefully spoon the strawberry mixture on top of shortbread until its fully covered.
  • Finally spread the crumble topping over the strawberry layer.
  • Bake in the preheated oven for 35-40 minutes until the top looks golden brown in color. Allow it to cool completely.
  • Carefully remove for the baking pan and cut into bars.
  • Drizzle the glaze on top of the bars and enjoy. Leftovers can be stored in the refrigerator for 3 to 4 days.


Calories: 561kcal | Carbohydrates: 74g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 259mg | Potassium: 122mg | Fiber: 1g | Sugar: 43g | Vitamin A: 14.6% | Vitamin C: 18.3% | Calcium: 4.4% | Iron: 10.6%