Key Lime Crumble bars. A buttery crust and topping with a creamy, tart lime center

Well, you’re about to realize just how much I tend to bake in the summer. I have no idea why. You would think that winter, a time when we pack on the pounds and hole up inside our houses, would be when I bake, but it’s actually the fresh fruit etc that get my creative juices going.
These Key Lime Crumble bars are really creamy, light, and buttery. I love the crumbly crust and the crunch from the oats. It would be a great summer BBQ or 4th of July Dessert.

 Key Lime Crumble

Growing up we always spent every 4th of July at the Elmer’s pool. They were good friends with my parents and a group of other families that all met around the same time. Every year we would be caramel brownies and

Key Lime Crumble bars. A buttery crust and topping with a creamy, tart lime center ohsweetbasil.comthe other families would bring their favorite desserts or side dishes. I seriously can remember the spread perfectly. It was such an awesome array of food. The kids spent the whole day in the pool while the parents sat around talking. I’d say it ended up sprinkling (which if you are from the Northwest you know it’s totally different than rain, pouring, misting etc) most 4th of July BBQ’s but for the most part we didn’t care. We swam anyway and the parents just sat on the porch out of the rain. It was lovely. Sometimes I miss having a tradition like that, but I’m excited to begin our own traditions. What’s your 4th tradition?

Key Lime Crumble

Key Lime Crumble
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Cook time: 
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Crumbly crust with a bright, creamy center these key lime bars are perfect for any occasion!
  • 1 Tablespoon Lime Zest
  • ¼ cup (2-3 Limes) Lime Juice
  • 1 Large Egg Yolk
  • 1 Can (14oz) Sweetened Condensed Milk
  • 10 Tablespoons Butter, softened slightly, but still chilled*
  • 1 Cup Flour
  • 1 Cup Brown Sugar
  • 1 Cup Oats
  • 1 Teaspoon Baking Soda
  • 1 Pinch of salt
  1. Heat the oven to 350, and grease an 8x8 inch baking dish.
  2. Whisk the egg yolk, lime juice, zest and sweetened condensed milk together in a small bowl until smooth.
  3. In a separate bowl, using a pastry cutter, or fork, mix together the flour, butter, brown sugar, oats, baking soda and salt. At the end I like to use my hands to incorporate the butter a little more evenly into the mix.
  4. Press half of the dry oat mixture into the pan and bake for 9-10 minutes.
  5. Remove from the oven and pour the Lime mixture over the crust. Sprinkle the remaining oat mixture evenly over the top and place back in the oven for an additional 15 min.
  6. Allow to cool and place in the fridge for 1-2 hours and serve.
*I get the the butter out about 15 minutes before I need it and let it sit on the counter. This way it isn't rock solid, but still has a chill on it when I go to mix it in.



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