Description
These oatmeal lemon crumble bars feature a buttery oat crust, creamy lemon filling, and a crumbly oat topping—perfect for beginner bakers.
Ingredients
Scale
- 7 tablespoons unsalted butter, softened
- 3/4 cup packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup old-fashioned or quick oats
- 1 (14-ounce) can sweetened condensed milk
- 6 tablespoons lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (about 1 lemon)
Instructions
- Preheat the oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper.
- In a bowl, beat the butter and brown sugar together until combined. Add vanilla extract and mix again until smooth.
- Mix in flour, baking powder, salt, and oats until crumbly. This will be used for both the crust and topping.
- Press slightly more than half of the mixture into the prepared pan and bake for 12 minutes.
- While crust bakes, whisk together sweetened condensed milk, lemon juice, and lemon zest until thick.
- Pour the lemon mixture over the hot crust and gently spread it evenly.
- Sprinkle the remaining oat mixture on top of the lemon filling.
- Bake for 22–25 minutes or until the edges are lightly golden and set.
- Let the bars cool completely in the pan. Then lift out using parchment and cut into squares.
Notes
- Do not press the crust too firmly to keep it tender after baking.
- Fresh lemon juice is preferred for best flavor and acidity.
- Bars will set more as they cool, so don’t over-bake.
- Store in an airtight container for up to 2 days at room temperature or 1 week in the refrigerator.
- Can be frozen for up to 3 months between parchment layers.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg