What a delicious way to celebrate spring! This recipe makes about 9 small squares, or you can double the recipe and bake in a 9×13-inch baking pan to have more. Inspired by this recipe.

1 cup old-fashioned rolled oats
3/4 cup whole wheat flour (or white or gluten free are okay)
1/3 c. brown sugar
1 tsp. ground ginger
1/4 tsp. salt
6 tbsps. unsalted butter (or substitute coconut oil to make vegan/dairy free)
2 c. strawberries, diced into small pieces (about 3/4 of a pint carton
1 tsp. cornstarch
1 tbsp. lemon juice 
1 tbsp. granulated sugar 

Icing (Optional):
1/2 c. powdered sugar 
1 tsp. pure vanilla extract (or substitute another extract like almond or lemon for a slightly different flavor profile)
1 tbsp. milk (milk substitutes are okay)

Preheat the oven to 375F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.

In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Melt the butter and pour it in, then stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

In a separate bowl, mix the strawberries, corn starch, lemon juice, and granulated sugar. Add to the pan on top of the crumble mixture.

Sprinkle the remaining crumbs evenly over the top. Some fruit will show through.

Bake for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

If you’d like to add the icing on top, whisk the powdered sugar, extract, and milk together. If you want a thinner consistency, you can add more milk. 

Lift the bars from the pan by the parchment paper edges. Wait until the bars are completely cook before you drizzle the icing, or else it will melt and disappear and you will have Secret Surprise Icing (as in the case of the bars in the photo above, because I was too impatient to wait longer). Or, if you’re worried about your ability to drizzle icing and make it look good, by all means put it on while the bars are hot. It’s good practice and you’ll see what it looks like for about a minute before it disappears.

Slice and serve! Keep in the refrigerator for up to five days or so.