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Lime Coconut Crumbles

13 Apr

These lime crumbles are requested on the regular….they’re a favorite for two of my best fans. The sweet coconut combines with the tart lime to create a dangerously addictive treat. Once the limes are zested and juiced, this recipe literally takes about five minutes to put together. I recommend cooling, cutting and refrigerating the bars before serving. Y.u.m.

Lime Coconut Crumbles
makes about 20 bars/adapted from this recipe

Here’s what I used:

  • 1/2 cup butter (room temperature)
  • 1 cup brown sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup oats
  • 1/2 cup coconut
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup fresh lime juice
  • 2 teaspoon lime zest

Here’s what I did:

  1. Mix together butter and brown sugar until light and fluffy.
  2. Mix in flour, baking powder and salt into butter and sugar until incorporated.
  3. Add coconut and oats – I use my hands here….it’s easier to mix in the dry ingredients.
  4. Spray an 8 x 8 inch pan with Pam for baking.
  5. Press half of the dry mixture into bottom of pan.
  6. In a separate bowl, mix together the condensed milk, lime juice and lime zest.
  7. Pour lime mixture over the dry mixture in the pan.
  8. Spread the remaining dry mixture over the lime layer – covering entirely.
  9. Bake at 350 degrees for about 30 minutes.
  10. Cool completely before cutting.
  11. Serve at room temperature or chilled (I prefer chilled!)

Strawberry Rhubarb Crumble

26 Mar

Yey rhubarb! The first house my parents owned had a mess of rhubarb that grew in the backyard. I remember running around as a little girl chewing on raw stalks with my baby brother. While this crumble is a little bit sweeter and a little bit more grown-up, rhubarb will forever remind me of the feeling of bare feet in grass and summertime fun.

Strawberry Rhubarb Crumble
serves about six (with big girl scoops)/adapted from this recipe

Here’s what I used:

  • 4 cups strawberries, cut in quartered
  • 2 cups rhubarb, chopped
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 3/4 cup oats
  • 2/3 cup light brown sugar
  • pinch of salt
  • 6 tablespoons butter, chilled and cut into small pieces
Here’s what I did:
  1. Spray a baking dish with Pam – I used a 5 x 9.
  2. Combine the strawberries, rhubarb, sugar, cornstarch and lemon juice.
  3. Pour the mixture in the baking dish.
  4. Blend together the flour, oats, brown sugar and salt.
  5. Mix in the butter with your fingers a few pieces at a time until a sandy consistency is reached.
  6. Pour the crumble on top of the fruit mixture and bake at 375 for 40 minutes.
  7. This is excellent warm but also really good after sitting in the fridge.