Description
These Oatmeal Lemon Crumble Bars combine a buttery oatmeal crust with a thick, creamy lemon filling and a crunchy oatmeal topping. Perfectly balanced with tangy lemon and sweet condensed milk, these bars are an easy dessert or snack that offers both texture and refreshing citrus flavor.
Ingredients
Crust & Topping
- 7 Tablespoons (99g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (85g) old-fashioned whole oats or quick oats (not instant)
Lemon Filling
- 1 (14-ounce) can full-fat sweetened condensed milk
- 6 Tablespoons (90ml) lemon juice (about 2 lemons)
- 1 Tablespoon lemon zest (about 1 lemon)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper for easy removal of the bars later.
- Make crust and topping mixture: Using a handheld or stand mixer with paddle attachment, beat the softened butter and brown sugar on medium-high speed for about 3 minutes until combined and creamy. Scrape down the bowl, then add vanilla extract and beat for another 30 seconds. Add flour, baking powder, salt, and oats; mix on medium speed until fully combined. The mixture will be dry and crumbly and should yield about 3 to 3.5 cups.
- Bake the crust: Lightly press a bit more than half of the oatmeal crumble mixture evenly into the bottom of the prepared pan to form the crust. Bake in the preheated oven for 12 minutes until slightly set.
- Prepare lemon filling: While the crust bakes, whisk together the sweetened condensed milk, lemon juice, and lemon zest in a bowl until smooth and thick.
- Assemble bars: Pour the lemon filling over the hot crust, spreading it evenly. Sprinkle the remaining crumble mixture evenly on top of the filling.
- Bake the assembled bars: Return the pan to the oven and bake for an additional 22 to 25 minutes, or until the edges are lightly browned and the filling is set but not overbaked.
- Cool and cut: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, lift the bars out using the parchment paper overhang and cut into 16 squares.
- Storage: Store leftover bars covered at room temperature for up to 2 days or in the refrigerator for up to one week.
Notes
- Use old-fashioned or quick oats for the best texture; avoid instant oats as they may become too soft.
- Make sure the butter is softened to room temperature to achieve proper creaming with the sugar.
- Do not overbake the bars to prevent dryness; edges should be lightly browned and filling set.
- Allow bars to cool completely before cutting to keep the filling intact.
- These bars can be stored at room temperature for short periods but refrigerate for longer freshness.
