Lemon Crumb Cake

Directions

Before I start…I got a little distracted this time and forgot to take pictures of some of the process.  But basically, it’s just mixing and I think if you’ve ever made a dessert before, you’re probably good.

In a large bowl, add the butter, brown sugar, vanilla, baking powder and ¼ t of the salt.  Stir (if your butter is soft enough) or mix until everything is just combined.

Next, add in the rolled oats and flour and stir (don’t mix – you don’t want to pulverize the oats) until everything is combined and you have no more dry sections.  This is your first layer – the crust.

Get an 8” x 8” pan and line it with aluminum foil, making sure that some hangs over the edges, which will make it easier to lift out of the pan when it’s done.  Spray with cooking oil.

Move your crust mixture into your prepared pan, but remove about a cup of the mixture and save it for later (it’ll also be your topping!)

Bake at 350 for about 12 minutes or so, or until the crust has started to brown.  When it’s done, take it out of the oven and move to a wire rack to cool.

Next we’ll make the lemon filling, which is simple.  In a bowl, add the lemon zest, lemon juice, sweetened condensed milk and the remaining ¼ t salt.  Stir together until it’s smooth and well combined.  You can mix if you’d prefer, but just stirring it together is probably less of a hassle.

Pour the filling over your crust.  Note, the crust does NOT have to be cooled, so if you like you can start making your lemon layer even while the crust is still in the oven.

Get the cup or so of crust/crumble mix you set aside and didn’t bake and sprinkle that evenly over the lemon.

Put the baking pan back into the oven (still at 350) and cook for another 22 minutes, or until the crumble top is a nice golden brown.

Move the entire pan to a wire rack to cool completely, then transfer it to the fridge for about an hour to completely set.

When you’re ready to serve, lift the entire thing out of the pan, cut into slices, serve and enjoy!