Irresistibly Tangy Lemon Oatmeal Crumble Bars Recipe
Introduction
These Irresistibly Tangy Lemon Oatmeal Crumble Bars combine a buttery oat crust with a bright, creamy lemon filling for a delightful treat. Perfectly balanced between sweet and tart, they’re great for dessert or an afternoon snack.
Ingredients
- 1 cup Unsalted Butter (Softened for easy mixing)
- 1 cup Light or Dark Brown Sugar (Provides sweetness and moisture)
- 1 teaspoon Vanilla Extract (Infuses a warm flavor)
- 2 cups All-Purpose Flour (Spoon and level for accurate measurement)
- 1 teaspoon Baking Powder (Helps crust rise)
- 1/2 teaspoon Salt (Enhances overall flavor)
- 3 cups Old-Fashioned Oats (Adds chewiness and texture)
- 1 can Sweetened Condensed Milk (For a creamy filling)
- 1/3 cup Lemon Juice (Juice from about 2 lemons)
- 1 tablespoon Lemon Zest (Zest from about 1 lemon)
Instructions
- Step 1: Preheat the oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper.
- Step 2: In a large bowl, beat the softened butter and brown sugar together until creamy. Stir in the vanilla extract until well combined.
- Step 3: In a separate bowl, mix the all-purpose flour, baking powder, salt, and old-fashioned oats until the mixture becomes crumbly.
- Step 4: Press slightly more than half of the crumbly mixture firmly into the bottom of the prepared pan. Bake for 12 minutes.
- Step 5: While the crust bakes, whisk together the sweetened condensed milk, lemon juice, and lemon zest in a medium bowl until smooth.
- Step 6: Pour the lemon filling over the hot pre-baked crust and spread it evenly with a spatula.
- Step 7: Sprinkle the remaining crumbly oat mixture evenly over the lemon filling.
- Step 8: Return the pan to the oven and bake for an additional 22 to 25 minutes, until the top is golden and set.
- Step 9: Allow the bars to cool completely on a wire rack before lifting them out of the pan and slicing into squares.
Tips & Variations
- For extra zestiness, add a teaspoon of grated lemon peel to the crust mixture.
- Use lime juice and zest instead of lemon for a refreshing twist.
- Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
- If you prefer a firmer filling, chill the bars in the refrigerator for an hour before slicing.
Storage
Store the lemon oatmeal crumble bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in the microwave if you like them warm, or enjoy chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats can be used in a pinch, but old-fashioned oats provide better texture and chewiness in the bars.
Is it possible to make these bars gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend of equal measure. Ensure the blend contains xanthan gum or add it to help bind the crust.
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Irresistibly Tangy Lemon Oatmeal Crumble Bars Recipe
- Total Time: 52 minutes
- Yield: 9 bars 1x
Description
These Irresistibly Tangy Lemon Oatmeal Crumble Bars combine a buttery oat crust with a creamy, zesty lemon filling for a perfect balance of sweet and tangy flavors. With a crisp, golden crumble topping and a luscious lemon center, these bars are a delightful treat ideal for dessert or a sweet snack.
Ingredients
Crust and Crumble
- 1 cup Unsalted Butter, softened
- 1 cup Light or Dark Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3 cups Old-Fashioned Oats
Lemon Filling
- 1 can Sweetened Condensed Milk (approximately 14 ounces)
- 1/3 cup Lemon Juice (from about 2 lemons)
- 1 tablespoon Lemon Zest (from about 1 lemon)
Instructions
- Preparation: Preheat your oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and facilitate easy removal.
- Make the crust mixture: Beat the softened butter and brown sugar together until creamy and smooth, then add vanilla extract and mix until fully incorporated to create a rich base for the crust.
- Mix dry ingredients: In a separate bowl, combine the all-purpose flour, baking powder, salt, and old-fashioned oats, stirring until the mixture becomes crumbly with an even distribution of ingredients.
- Form and pre-bake the crust: Press slightly more than half of the crumbly oat mixture firmly and evenly into the bottom of the prepared baking pan. Bake this crust for 12 minutes to set it before adding the filling.
- Prepare the lemon filling: In a bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until the filling is smooth and homogenous, ready to pour over the crust.
- Assemble bars: Pour the lemon filling over the hot pre-baked crust, spreading it evenly to the edges. Then, sprinkle the remaining crumble mixture evenly on top of the lemon filling for a crunchy topping.
- Bake the assembled bars: Return the pan to the oven and bake for an additional 22 to 25 minutes, or until the topping is golden and set.
- Cool and slice: Allow the bars to cool completely on a wire rack; this helps the filling set firm so the bars slice cleanly. Once cooled, lift the bars out using the parchment paper and cut into 9 squares.
Notes
- For best results, ensure the butter is softened but not melted to achieve a creamy crust mixture.
- Use fresh lemons for juicing and zesting to maximize the tangy lemon flavor.
- Allow the bars to cool completely before cutting to prevent the filling from oozing.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These bars can also be frozen for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon bars, oatmeal crumble bars, lemon dessert, tangy lemon bars, crumble topping, sweetened condensed milk dessert
