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Lemon Oatmeal Crumble Bars

Lemon Oatmeal Crumble Bars
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★★★★★

4.9 from 24 reviews

These Lemon Oatmeal Crumble Bars combine a buttery oat crust with a tangy lemon filling, topped with a crunchy oat crumble for the perfect balance of sweet and tart. Easy to make and perfect for a refreshing dessert or snack.

Ingredients

Scale

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

  1. 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.
  2. 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, then add the vanilla extract. Beat again on medium-high for 30 seconds until incorporated. Add the flour, baking powder, salt, and oats. Mix on medium speed until combined. The mixture should be crumbly and dry, totaling 3 to 3.5 cups.
  3. Form the crust: Press slightly more than half of the crumble mixture into the bottom of the prepared pan to form the crust. Bake for 12 minutes, then remove from the oven.
  4. Make the lemon filling: In a medium bowl, whisk together the full-fat sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
  5. Assemble the bars: Pour the lemon filling over the warm crust and spread evenly. Sprinkle the remaining crumble mixture on top.
  6. Bake: Return the bars to the oven and bake for 22 to 25 minutes, or until the edges are lightly golden and the center is set. Avoid over-baking.
  7. Cool and cut: Remove from the oven and cool completely on a wire rack. Use the parchment paper to lift the bars out of the pan and slice into squares.
  8. Storage: Store at room temperature for up to 2 days or refrigerate for up to 1 week. Freeze cut bars in a single layer separated by parchment paper for up to 3 months. Thaw overnight in the refrigerator before serving.

Notes

  • Use full-fat sweetened condensed milk for the filling; fat-free versions will not set properly.
  • You can double the recipe and bake in a 9×13-inch pan: increase crust pre-bake time to 18 minutes and bake filled bars for 35 minutes or until set.
  • Do not over-bake the bars to maintain a soft and chewy center.
  • Use parchment paper to easily lift bars out of the pan.
  • Old-fashioned oats or quick oats work best; avoid instant oats.

Nutrition

Keywords: lemon bars, oatmeal bars, lemon crumble bars, dessert bars, easy lemon dessert

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