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Lemon Oatmeal Crumble Bars Recipe

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These Lemon Oatmeal Crumble Bars combine a buttery oat crust and topping with a tangy, creamy lemon filling for a delightful dessert or snack. Easy to prepare and perfect for lemon lovers, these bars balance sweet and tart flavors with a satisfying crumbly texture.

Ingredients

For the Crust & Topping:

  • 7 tablespoons unsalted butter, softened to room temperature (99g)
  • 3/4 cup light or dark brown sugar, packed (150g)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled (125g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup old-fashioned oats or quick oats (not instant) (85g)

For the Lemon Filling:

  • 1 can full-fat sweetened condensed milk (14 ounces)
  • 6 tablespoons lemon juice (from about 2 lemons) (90ml)
  • 1 tablespoon lemon zest (from about 1 lemon)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper to ensure easy removal of the bars after baking.
  2. Make the crust and topping: Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed for about 1 minute until fully combined. Scrape down the sides of the bowl, then add the vanilla extract and beat for an additional 30 seconds to incorporate.
  3. Add dry ingredients: Add the all-purpose flour, baking powder, salt, and oats to the butter mixture. Mix on medium speed until the mixture is combined and crumbly, forming between 3 to 3.5 cups of mixture.
  4. Form the crust: Press slightly more than half of the crumble mixture firmly into the bottom of the prepared baking pan to create an even crust layer. You want a bit more crumble mixture in the crust than the topping.
  5. Bake the crust: Bake the crust in the preheated oven for 12 minutes, then remove it from the oven and set aside.
  6. Make the lemon filling: In a medium bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
  7. Assemble the bars: While the crust is still warm, pour the lemon filling evenly over it. Then, sprinkle the remaining crumble mixture on top of the lemon filling to cover it.
  8. Bake the bars: Return the assembled pan to the oven and bake for an additional 25 minutes, or until the edges turn lightly golden and the center is set. Be careful not to over-bake to maintain a soft filling.
  9. Cool and cut: Once baked, remove the pan from the oven and let it cool completely on a wire rack. Use the parchment paper to lift the bars out of the pan, then slice into squares.
  10. Storage: Store any leftover bars at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Use parchment paper for lining the pan to easily lift the bars without breaking.
  • Make sure the butter is softened but not melted for proper mixing with sugar.
  • If you prefer a more tart lemon flavor, add a bit more lemon zest or juice cautiously to avoid making the filling too runny.
  • Do not over-bake to keep the lemon filling creamy and to prevent the crumble topping from burning.
  • You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor, but texture may be slightly different.

Find it online: https://dishesbydiana.com/lemon-oatmeal-crumble-bars-recipe/