Description
These Mango Oatmeal Crumble Bars are a delightful blend of buttery oat crumble and fresh, sweet mango filling. With just 10 minutes of prep and no mixer required, this easy, one-bowl recipe combines a crispy oat crust and topping with juicy mango in the middle. Perfect for breakfast, snacks, or a light dessert, these bars are soft yet chewy and bursting with mango flavor in every bite.
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 or instant oats)
- 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 (such as Ataúlfo mango; frozen mango may be substituted, thaw fully and drain excess liquid)
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat: Preheat your oven to 350°F. Line an 8-inch square pan with aluminum foil and spray with cooking spray to ensure easy cleanup.
- Melt Butter: In a large, microwave-safe bowl, melt the butter by microwaving on high for about 1 minute.
- Mix Crust and Crumble: Add the flour, oats, granulated sugar, brown sugar, and salt to the melted butter. Stir until combined; the mixture will be dry and sandy with some larger crumbles.
- Reserve Topping: Set aside 1 heaping cup of this mixture to use later as the crumble topping.
- Form Crust: Transfer the remaining mixture to the prepared pan. Using a spatula or your fingers, press firmly and evenly into the pan to create a smooth, compact crust layer. Set aside.
- Prepare Mango Filling: In the same mixing bowl, add the chopped mango, granulated sugar, lemon juice, and cornstarch. Toss gently until combined, even if the sugar isn’t fully dissolved.
- Layer Mango: Evenly spread the mango mixture over the crust in the pan.
- Add Crumble Topping: Sprinkle the reserved crumble mixture evenly over the mango layer. For larger crumble pieces, gently squeeze the topping mixture in your palm before sprinkling.
- Bake: Bake bars 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 around the edges. Bars may take longer if mangoes are very juicy; monitor doneness by appearance, not strictly time.
- Cool: Remove the pan and place it on a wire rack. Allow bars to cool completely for at least 1 hour before slicing to avoid a messy crumble. Store bars airtight at room temperature for up to 1 week, refrigerated for up to 10 days, or frozen up to 6 months.
Notes
- These bars store well: tightly wrapped at room temperature up to 1 week, refrigerated up to 10 days, and frozen up to 6 months.
- Use fresh ripe mango for best flavor. Frozen mangoes can be used but must be fully thawed and drained.
- Old-fashioned rolled oats ensure the right texture; do not substitute quick or instant oats as they will alter the texture making it too dry.
- Bars need to cool fully before slicing to maintain structure and prevent crumbling.
- You can substitute other stone fruits or berries to vary this recipe.
- This recipe is egg-free.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
