I’ve been searching for a delicious recipe to make for a dear friend’s children who are both allergic to eggs. I finally came across one that I think is phenomenal and I can’t wait to surprise them tomorrow with these beautiful bars! It is not my recipe, the credit goes to Sally of Sally’s Baking Addiction. She’s one of my favorite bakers. Her recipes are always yummy, well tested — and very highly rated! I’ve made a few very minor changes, like using vanilla bean paste in place of the vanilla (you all know I’m obsessed with it, but if you don’t have it, pure vanilla extract is just fine)!
Oatmeal Lemon Crumble Bars
- Yield:16 bars.
Crust & Topping
- 7 Tablespoons unsalted butter, room temperature (you can safely leave the butter out overnight!)
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla bean paste (or vanilla extract)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup old-fashioned whole oats or quick oats (not instant)
- 1 (14-ounce weight) can full-fat sweetened condensed milk
- 6 Tablespoons lemon juice (about 2 lemons)
- 1 Tablespoon lemon zest (about 1 lemon)
- Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper both ways.
- For the crust/topping: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add the flour, baking powder, salt, and oats. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture will appear dry and be crumbly. You will have between 3–3.5 cups of crust/crumble mixture.
Lightly press a little more than half of the crumble mixture into the square pan, saving the remainder to put on the top (you will want to use more on the bottom than the top).
Make the filling by mixing the sweetened condensed milk with the lemon juice and lemon zest.
- Pour and spread filling over pre-baked crust (while crust is hot). Sprinkle the remaining crumble mixture on top.
- Return bars to the oven and bake for 22–25 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
- Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Freezing Instructions: Freeze cut bars in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before enjoying.