Description
These easy Oatmeal Lemon Crumble Bars feature a buttery oatmeal crust, a thick and creamy tangy lemon filling made from sweetened condensed milk, lemon juice, and zest, and a delightful oatmeal crumble topping. Perfectly balanced in sweetness and citrus flavor, these bars are baked until golden and set, then cooled for a perfect texture that holds together beautifully.
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 weight) can full-fat sweetened condensed milk
- 6 Tablespoons (90ml) lemon juice (about 2 lemons)
- 1 Tablespoon lemon zest (about 1 lemon)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper to allow easy removal of bars later.
- Make the crust and topping mixture: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on medium-high speed for about 3 minutes until well combined. Scrape down the bowl, then add vanilla extract and beat for another 30 seconds. Add the flour, baking powder, salt, and oats and beat on medium speed until combined, scraping the bowl as needed. The mixture will be dry and crumbly, totaling about 3 to 3.5 cups.
- Press crust and bake: Lightly press just over half of the crumble mixture firmly into the bottom of the prepared baking pan, reserving the rest for topping. Bake the crust for 12 minutes until lightly set and slightly golden.
- Prepare lemon filling: While the crust bakes, whisk together the sweetened condensed milk, lemon juice, and lemon zest in a bowl until thick and smooth to create the lemon filling.
- Assemble bars: Pour the lemon filling over the hot pre-baked crust, spreading it evenly. Sprinkle the remaining crumble mixture evenly atop the filling as the topping.
- Bake the bars: Return the pan to the oven and bake for 22 to 25 minutes, or until the edges are very lightly browned and the filling appears set but not over-baked.
- Cool and cut: Remove from the oven and place the pan on a wire rack to cool completely. Once cooled, lift the bars out using the parchment paper overhang on the sides. Cut into 16 squares and serve.
- Storage: Cover leftover bars and store at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Use old-fashioned oats for a chewier texture, or quick oats for a softer crumble topping.
- Make sure butter is softened to room temperature for easy creaming with sugar.
- Do not over-bake bars to avoid dry texture; edges should be just lightly browned.
- For more lemon flavor, add extra lemon zest or a teaspoon of lemon extract to the filling.
- Bars can be refrigerated to keep longer, but bring to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
