Mango Oatmeal Crumble Bars
Delicious and fruity mango oatmeal crumble bars with a crunchy topping.
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, melted
- 1 cup all-purpose flour
- 0.75 cup old-fashioned whole-rolled oats do not use quick cook or instant
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.5 teaspoon salt or to taste
- 2 cup coarsely chopped fresh ripe mango or thawed frozen mango, drained
- 0.333 cup granulated sugar for mango layer
- 2 tablespoons lemon juice
- 2 teaspoons corn starch
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square pan with aluminum foil and spray it with cooking spray. This will make cleanup a breeze!
- In a large, microwave-safe bowl, melt the butter in the microwave for about 1 minute on high power.
- Add the flour, oats, both sugars, and optional salt to the melted butter. Stir until combined. The mixture will be dry and sandy, with some larger crumble pieces.
- Set aside 1 heaping cup of the mixture to use as a crumble topping later.
- Press the remaining mixture firmly into the bottom of the prepared pan to create an even, smooth crust. Be sure to press it down well for a sturdy base.
- In a large mixing bowl, combine the chopped mango, ⅓ cup granulated sugar, lemon juice, and corn starch. Toss to mix well. It’s okay if the sugar doesn’t fully dissolve; it will during baking.
- Spread the mango mixture evenly over the crust in the pan.
- Sprinkle the reserved heaping cup of crumble topping over the mango layer. For bigger crumble pieces, squeeze the mixture in your palm before sprinkling.
- Bake in the preheated oven for about 50 minutes, or until the edges are set and the center is just firm. The crumble topping should be pale golden, and the mango filling may bubble at the edges. If the mangoes are very juicy, it may take up to 55 minutes.
- Once baked, place the pan on a wire rack and allow the bars to cool for at least 1 hour before slicing. This cooling time is crucial to prevent messy bars!
Notes
These bars can be stored airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months. Feel free to experiment with other fruits like peaches or berries for a different flavor!