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Homemade Mulberry Crumble Bars Recipe Easy Oat Streusel Lemon Zest

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These homemade mulberry crumble bars combine juicy mulberries with a buttery oat streusel and bright lemon zest for a quick, easy, and delicious dessert perfect for any season.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 cups (135g) old-fashioned rolled oats
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (170g) unsalted butter, cold and cubed
  • 1 teaspoon pure vanilla extract
  • 3 cups (450g) fresh or frozen mulberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
  2. In a large bowl, whisk together flour, rolled oats, brown sugar, baking powder, and salt. Add cold, cubed butter and vanilla extract.
  3. Cut the butter into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces, about 5 minutes. Add a tablespoon of cold water if mixture is too dry.
  4. Reserve 1 1/2 cups (180g) of the streusel mixture for topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  5. Bake the crust for 12-15 minutes until lightly golden and buttery smelling.
  6. While the crust bakes, combine mulberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract in a medium bowl. Toss gently to coat berries without crushing.
  7. Remove crust from oven and spread mulberry filling evenly over the warm crust.
  8. Sprinkle the reserved streusel mixture evenly over the berry layer.
  9. Bake for another 35-40 minutes until the filling bubbles at the edges and the streusel topping is golden brown. Tent with foil if topping browns too quickly.
  10. Cool completely in the pan on a wire rack before cutting to allow filling to set.
  11. Lift bars out using parchment overhang and cut into squares or rectangles. Wipe knife between cuts for cleaner slices.

Notes

[‘Keep the butter cold for a crumbly streusel texture.’, ‘Do not overmix the filling to avoid a muddy texture.’, ‘Use fresh lemon zest for best flavor.’, ‘Tent with foil if streusel browns too quickly.’, ‘Allow bars to cool completely before cutting for neat slices.’, ‘Rotate pan halfway through baking for even cooking.’, ‘Frozen mulberries should be thawed and drained to prevent soggy filling.’, ‘For gluten-free, substitute flour with almond flour and use certified gluten-free oats.’, ‘For dairy-free, use coconut oil or dairy-free margarine instead of butter.’]

Nutrition

Keywords: mulberry crumble bars, oat streusel, lemon zest, easy dessert, homemade bars, seasonal fruit dessert

Find it online: https://blairrecipes.com/homemade-mulberry-crumble-bars-recipe-easy-oat-streusel-lemon-zest/