Description
These Mango Oatmeal Crumble Bars are a delightful fusion of sweet, juicy mango filling nestled between a buttery oat crust and a crunchy crumble topping. Perfect as a snack or dessert, these bars offer a chewy and crumbly texture with a refreshing tropical twist, baked to golden perfection in under an hour.
Ingredients
Crust and Crumble Topping
- 1/2 cup unsalted butter (melted)
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon salt (or to taste)
Mango Filling
- 2 cups coarsely chopped fresh ripe mango
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons corn starch
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil and spray with cooking spray to prevent sticking and to make cleanup easier.
- Melt Butter: In a large microwave-safe bowl, melt the butter by heating it for about 1 minute on high power until fully melted and smooth.
- Mix Crust and Crumble: Add the flour, oats, granulated sugar, light brown sugar, and salt to the melted butter. Stir well to combine until the mixture is dry and sandy with some larger crumble clusters.
- Reserve Topping: Spoon out 1 heaping cup of this mixture and set it aside for the crumble topping later.
- Form Crust: Transfer the remaining mixture into the prepared pan. Use a spatula or your fingers to pack it down evenly, creating a smooth and firm crust layer. Set aside.
- Prepare Mango Layer: In the same mixing bowl, combine the coarsely chopped mango, granulated sugar, lemon juice, and corn starch. Toss gently to mix. It’s okay if some sugar hasn’t fully dissolved as it will melt during baking.
- Assemble Bars: Spread the mango mixture evenly over the crust layer in the pan.
- Add Crumble Topping: Crumble the reserved topping mixture by squeezing it in your palm to encourage larger clusters, then sprinkle it evenly over the mango layer.
- Bake: Bake in the preheated oven for about 50 minutes, or until the edges are set, the center has slightly set, the crumble topping turns pale golden, and the mango filling bubbles lightly along the edges. Depending on mango juiciness, baking may take up to 55 minutes—monitor doneness closely.
- Cool: Remove the pan from the oven and set it on a wire rack. Allow the bars to cool completely for at least 1 hour to firm up before slicing to prevent them from falling apart.
- Store: Store the bars in an airtight container at room temperature for up to 1 week, refrigerate for up to 10 days, or freeze for up to 6 months.
Notes
- Lining the pan with foil is recommended to ease cleanup and help lift the bars out after baking.
- Use fresh, ripe mangoes for the best flavor and texture; canned mango may add too much moisture.
- Do not slice the bars until fully cooled to avoid messiness and crumbling.
- You can adapt this recipe by substituting mango with other fruits like blueberries or strawberries.
- The baking time may vary depending on the juiciness of the mangoes used; keep an eye on the crust and topping for doneness.
