Lemon Oatmeal Crumble Bars

Lemon Oatmeal Crumble Bars

These deliciously tangy lemon oatmeal crumble bars feature a buttery oatmeal crust, a smooth and creamy lemon filling, and a generous crumble topping. Perfect for any occasion!

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Course: Dessert

Cuisine: American

Keyword: Lemon Oatmeal Crumble Bars

Prep Time: 15

Cook Time: 38

Total Time: 53

Servings: bars

Calories: 210kcal

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

Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper so the bars lift out easily.
Make the crumble: beat the softened butter and brown sugar with a mixer on medium-high until fully combined, about 1 minute. Scrape down the bowl, add the vanilla and beat for 30 seconds more. Add the flour, baking powder, salt and oats and mix on medium speed until combined. It will be dry and crumbly, about 3 to 3 1/2 cups in total.
Press slightly more than half of the crumble into the bottom of the pan to make the crust. Bake for 12 minutes.
While the crust bakes, whisk the sweetened condensed milk, lemon juice and lemon zest in a medium bowl until smooth and thick.
Pour the lemon filling over the hot crust and spread it evenly. Sprinkle the rest of the crumble over the top.
Bake for another 22 to 25 minutes, until the edges are lightly golden and the center is set. Be careful not to over-bake.
Let the bars cool completely in the pan on a wire rack. Lift them out using the parchment and cut into squares.

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Tips:
Sweetened Condensed Milk: Make sure you’re using full-fat sweetened condensed milk (not evaporated milk) for the filling to set properly. Fat-free versions won’t work.
Doubling the Recipe: You can easily double the recipe. Simply double all the ingredients and bake in a 9x13-inch pan. Increase the crust pre-bake time to 18 minutes, and bake the filled bars for 35 minutes, or until set.
Storage: Keep leftover bars at room temperature for up to 2 days, or refrigerate for up to 1 week.
Freezing: Freeze cut bars in a single layer, separated by parchment paper, in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Nutrition

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