Lemon Oatmeal Crumble Bars (Print Version)
Buttery oat base layered with sweet-tart lemon filling and crunchy crumble for a bright, satisfying treat.
# Ingredients:
→ For the Crust & Topping
01 -
7 tablespoons unsalted butter, softened to room temperature
02 -
3/4 cup packed light or dark brown sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup all-purpose flour, spooned and leveled
05 -
1 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1 cup old-fashioned oats or quick oats (not instant)
→ For the Lemon Filling
08 -
1 can (14 ounces) full-fat sweetened condensed milk
09 -
6 tablespoons lemon juice (about 2 lemons)
10 -
1 tablespoon lemon zest (about 1 lemon)
# Steps:
01 -
Preheat oven to 350°F. Line an 8-inch square pan with parchment paper for easy removal.
02 -
Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed until fully combined, about 1 minute.
03 -
Scrape down sides of bowl, add vanilla extract, and beat on medium-high for 30 seconds until integrated.
04 -
Add flour, baking powder, salt, and oats. Mix on medium speed just until the mixture is evenly combined and crumbly.
05 -
Press slightly more than half of the crumble mixture firmly and evenly into the bottom of prepared pan to form the crust.
06 -
Bake crust for 12 minutes, then remove pan from oven.
07 -
In a medium bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
08 -
Pour lemon filling over pre-baked crust while still hot; spread into an even layer.
09 -
Sprinkle remaining crumble mixture evenly over the lemon filling.
10 -
Return pan to oven and bake for 22 to 25 minutes, or until edges are lightly golden and the center is set. Avoid over-baking.
# Notes:
01 -
Bars slice more cleanly when cooled fully and chilled; use parchment overhang to lift from pan before cutting.