Description
Butter-kissed oat crumbs cradle pockets of juicy mango, bubbling around the edges as you bake. Once chilled, each bar offers a contrast of crunchy topping, tender fruit filling, and a hint of cinnamon warmth.
Ingredients
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 2 cups fresh mango
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press half of the crumble mixture firmly into the bottom of the prepared pan to form the base.
- In a separate bowl, combine the diced mango, granulated sugar, lemon juice, cornstarch, and vanilla extract; stir gently until the mango is evenly coated.
- Spread the mango filling in an even layer over the crust.
- Sprinkle the remaining crumble mixture over the mango layer, covering it as best as possible.
- Bake for 30 to 35 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set before lifting out and cutting into bars.
Notes
- Store bars in an airtight container in the refrigerator for up to 4 days.
- Frozen mango (thawed and drained) can be used if fresh mango is not available.
- For extra warmth, add a pinch of nutmeg or ground ginger to the crumble mixture.
- Ensure the bars are fully chilled before cutting to prevent the filling from oozing.