Description
These delicious Mango Oatmeal Crumble Bars combine a buttery oat crust with a sweet and tangy fresh mango filling. With just 10 minutes of prep and baking to perfection, these bars are an easy treat that the whole family will love. The crust and crumble topping are made from the same mixture, making this recipe simple yet satisfying.
Ingredients
Crust and Crumble Topping
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- ¾ cup old-fashioned whole-rolled oats (do not use quick cook or instant)
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon salt, or to taste
Mango Layer
- 2 cups coarsely chopped fresh ripe mango (Ataúlfo mango preferred, frozen mango thawed and drained can be used)
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons corn starch
Instructions
- Prepare Pan: Preheat oven to 350°F. Line an 8-inch square pan with aluminum foil and spray with cooking spray to ensure easy cleanup.
- Make Crust and Crumble Mixture: In a large microwave-safe bowl, melt the butter on high for about 1 minute. Add flour, oats, granulated sugar, brown sugar, and salt. Stir to combine resulting in a dry, sandy mixture with some larger crumble pieces.
- Set Aside Crumble Topping: Remove 1 heaping cup of the mixture and set it aside for the topping.
- Form Crust: Press the remaining mixture firmly and evenly into the prepared pan using a spatula or fingers to create a smooth crust. Set aside.
- Prepare Mango Filling: In the same large bowl, combine chopped mango, granulated sugar, lemon juice, and corn starch. Toss well to mix. It’s okay if the sugar isn’t fully dissolved as it will liquify during baking.
- Assemble Bars: Evenly spread the mango mixture over the crust in the pan. Then evenly sprinkle the reserved crumble topping over the mango layer, gently squeezing the mixture in your palm beforehand to maintain larger crumble pieces.
- Bake: Place pan in the oven and bake for about 50 minutes, or until the edges are set and the center is just set. The crumble topping should be pale golden and mango filling may bubble around edges. Baking time can extend up to 55 minutes if mango is extra juicy; monitor by appearance rather than time.
- Cool: Transfer the pan to a wire rack and cool completely for at least 1 hour before slicing. This cooling step is key to prevent the bars from falling apart.
- Serve and Store: Slice and serve. Bars store airtight at room temperature for up to 1 week, in the refrigerator for up to 10 days, or frozen up to 6 months.
Notes
- Use old-fashioned whole-rolled oats; avoid quick cook or instant oats as they alter texture and moisture absorption.
- Fresh Ataúlfo mangoes are preferred for best flavor but frozen mango can be used if thawed and drained well.
- Letting the bars cool completely before slicing ensures clean cuts and prevents crumble from breaking apart.
- Baking times may vary depending on mango juiciness; keep an eye on the set edges and topping color.
- Storing bars airtight extends freshness and prevents drying out.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
