Strawberry Matcha Crumble Bars

Matcha’s earthy Japanese green-tea depth meets bright spring strawberries in these bakery-style crumble bars. A buttery oat streusel cradles a jammy berry layer, finished with an optional white-chocolate drizzle.

Serves 9 · 20 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 52g carbs
• 21g fat
• 4g fiber

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Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup packed light brown sugar
• 2 Tbsp culinary-grade matcha powder
• 1/2 tsp fine salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 3 cups fresh strawberries, hulled and diced
• 1/3 cup granulated sugar
• 1 1/2 Tbsp cornstarch
• 1 Tbsp fresh lemon juice
• 2 oz white chocolate, melted (optional drizzle)

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. 2In a large bowl whisk the flour, oats, brown sugar, matcha, and salt until the matcha is evenly green. Add the cold butter cubes.
3. 3Work the butter in with your fingertips or a pastry cutter until the mixture forms moist clumps that hold together when squeezed. Press two-thirds of this crumble firmly into an even base layer in the pan.
4. 4In another bowl toss the diced strawberries with granulated sugar, cornstarch, and lemon juice until glossy and coated. Spread the fruit evenly over the crust.
5. 5Sprinkle the remaining matcha crumble loosely over the strawberries, leaving some fruit peeking through for color.
6. 6Bake 40 to 45 minutes until the topping is lightly golden at the edges and the strawberry juices are bubbling thickly in the center.
7. 7Cool completely in the pan on a wire rack, at least 1 1/2 hours, so the bars set cleanly. For neatest slices, chill 30 minutes more.
8. 8Lift out using the parchment, cut into 9 bars, and optionally drizzle with melted white chocolate. Store covered in the fridge up to 4 days.