Description
These Lemon Oatmeal Crumble Bars feature a buttery oatmeal crust, a smooth and tangy lemon filling, and a generous oatmeal crumble topping. Perfectly balanced between sweet and tart, these bars make a delightful dessert or snack for any occasion.
Ingredients
For the Crust & Topping:
- 7 tablespoons (99g) unsalted butter, softened to room temperature
- 3/4 cup (150g) light or dark brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (85g) old-fashioned oats or quick oats (not instant)
For the Lemon Filling:
- 1 can (14 ounces) full-fat sweetened condensed milk
- 6 tablespoons (90ml) lemon juice (from about 2 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper for easy removal of the bars.
- Make the crust and topping: Using a handheld or stand mixer with the paddle attachment, beat the softened butter and brown sugar on medium-high speed until fully combined, about 1 minute. Scrape down the sides of the bowl, add the vanilla extract, and beat again for 30 seconds until incorporated. Add the flour, baking powder, salt, and oats, mixing on medium speed until the mixture is crumbly and dry, forming 3 to 3.5 cups of mixture in total.
- Form the crust: Press slightly more than half of the crumble mixture into the bottom of the prepared pan, forming an even layer. Bake for 12 minutes, then remove from the oven.
- Make the lemon filling: In a medium bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
- Assemble the bars: Pour the lemon filling over the pre-baked crust while still hot and spread evenly. Sprinkle the remaining crumble mixture evenly on top.
- Bake: Return the bars to the oven and bake for an additional 22 to 25 minutes, or until the edges are lightly golden and the center is set. Avoid over-baking.
- Cool and cut: Remove from the oven and let cool completely on a wire rack. Once cooled, use the parchment paper to lift the bars from the pan and slice into 16 squares.
- Storage: Store leftover bars at room temperature for up to 2 days or refrigerate for up to 1 week.
- Freezing Instructions: Freeze bars in a single layer separated by parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
Notes
- Use full-fat sweetened condensed milk for the lemon filling to ensure proper setting; fat-free versions will not work.
- You can double the recipe and bake in a 9×13-inch pan; increase the crust pre-bake time to 18 minutes and bake the filled bars for 35 minutes or until set.
