Lemon Creme Crumb Bars: Crumbly butter oatmeal crust with a citrus berry creme filling. These bars are the perfect summer dessert for any occasion
Lemon Berry Crumb Bars
Oh these bars are awesome! The tangy berry creamy lemon filling makes them pop. Now that summer is here, give these Lemon Berry Crumb Bars a try. Take them to picnics, BBQ’s and potlucks. I promise they will disappear quickly. The reason why I love them is because the center is creamy, tangy with the fruity highlights of the blueberry and raspberries. Now that they are in season I want to take as much advantage of them as I can. You can also use frozen fruit if you’d like.
I don’t why suddenly I am craving bars and brownies instead of cakes. My poor 8×8″ pan is working overtime. I should buy another one just in case this one dies on me. I am planning on making more batches of these delicious Lemon Berry Crumb Bars. The secret is the combination of lemon and condensed milk. The zest and the juice brings out the sweetness and tartness of the berries. Definitely the best combination.
Normally I am shy of making desserts at home because my husband is always counting calories and basically being a human nutrition facts board. But lately he’s been training with another group and they like it when he brings Tupperware’s of desserts. The perfect excuse to bake. I made cookies and these Lemon Berry Crumb Bars on Friday and by Saturday morning they were completely gone.
The crumb part is made with oatmeal, brown sugar and other goodies. The trick is using really cold butter and 2 forks to break it down in little pieces. As it bakes, it melts slowly and toasts up the oatmeal creating a soft and flavorful crust with a nice topping.
I hope you can try these delicious Lemon Berry Crumb Bars a try. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Crust And Topping
- 1 cup of oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter cold
- 1/4 tsp baking soda
- 1/2 cup brown sugar
- 1/4 tsp salt
- For Filling
- 1 oz can of sweetened condensed milk 14
- Juice of 1 lemon
- Zest of One Lemon
- 1 cup of Raspberry
- 1 Cup of Blueberries
Preheat oven to 350 Degrees Fahrenheit
Line an 8x8" Baking Pan with aluminum foil. Spray the foil with nonstick spray
In a bowl mix the flour, salt and baking soda. Add the oats and brown sugar. Mix well with a whisk
Cut the butter into a small pieces
Mix the butter with the flour mixture. Use 2 forks to mash the butter into the flour
Press this mixture into the bottom of the greased pan reserving 1 cup in a bowl to use as the topping
In a bowl, mix the condensed milk, berries, lemon juice and lemon zest
Pour the filling on top the crust
Sprinkle the remaining crumb on top. Press the top with your fingers
Bake for 30-35 minutes or until the top has browned and the filling has set
Remove from oven and let it cool on a rack
Place in the fridge for 1 -2 hours prior to cutting
Cut into squares or rectangles or the sticks