Mango Oatmeal Crumble Bars Recipe
These Mango Oatmeal Crumble Bars combine a buttery oat crust and topping with a luscious fresh mango filling, delivering a naturally sweet and slightly tangy dessert perfect for summer or anytime you crave a fruity treat. The crumble topping adds a delightful texture contrast, making these bars an irresistible and wholesome dessert option.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 bars (8-inch square pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust and Crumble Topping
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- ¾ cup old-fashioned whole-rolled oats (not 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; or thawed frozen mango, drained)
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons corn starch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil and spray lightly with cooking spray. This helps with easy cleanup and prevents sticking.
- Make Crust and Crumble Mixture: In a large microwave-safe bowl, melt the butter on high for about 1 minute. Stir in the flour, oats, granulated sugar, brown sugar, and salt until combined. The mix will be dry and sandy with some larger crumble pieces.
- Form the Crust: Set aside 1 heaping cup of the oat mixture for the crumble topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan using a spatula or your fingers to create a smooth, compact crust. Set aside.
- Prepare Mango Filling: In the same mixing bowl, combine the chopped mango, granulated sugar, lemon juice, and corn starch. Toss together until well mixed; some sugar granules may remain but will dissolve during baking.
- Assemble Bars: Evenly spread the mango filling over the prepared crust. Then sprinkle the reserved crumble mixture over the top. For bigger crumble pieces, gently squeeze the topping mixture in your palm before sprinkling.
- Bake: Bake in the preheated oven for about 50 minutes, or until the edges are set and the center is just set. The crumble should be pale golden, and mango filling may bubble along edges. If mangos are very juicy, baking may take up to 55 minutes or slightly longer. Watch doneness by appearance, not strictly by time.
- Cool and Serve: Remove from oven and place the pan on a wire rack. Allow bars to cool completely for at least 1 hour before slicing and serving to prevent them from falling apart.
- Storage: Store cooled bars tightly wrapped at room temperature for up to 1 week, refrigerate for up to 10 days, or freeze for up to 6 months.
Notes
- Using old-fashioned rolled oats is important—the finer quick oats alter texture and moisture.
- If using frozen mango, thaw fully and drain excess liquid to avoid sogginess.
- Adjust sugar to taste depending on mango sweetness.
- Cool bars completely before cutting to avoid crumble and mess.
- Bars freeze well—wrap tightly and thaw overnight in the fridge before serving.
Keywords: Mango bars, oatmeal crumble, fruit dessert, baked bars, summer dessert, easy baking, mango recipes
Find it online: https://hannahdelgado.com/mango-oatmeal-crumble-bars-recipe/
