Tangy Lemon Crunch
A tangy lemon crumble dessert with a crunchy oat topping, perfect for lemon lovers and ideal for family gatherings or casual get-togethers.
Ingredients
Instructions
- Mix together the sifted flour, light brown sugar, quick cooking rolled oats, baking soda, and salt.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Press half of this crumb mixture into the bottom of a well-buttered 9-inch square cake pan.
- Spread the lemon pie filling evenly over the pressed crumb layer.
- Sprinkle the remaining crumb mixture over the lemon filling evenly.
- Bake in a 325°F (163°C) oven for 40 minutes until golden and bubbly.
Tips & Substitutions
For a more intense lemon flavor, consider adding a teaspoon of lemon zest to the crumb mixture before pressing it into the pan. If you don’t have shortening, you can substitute with unsalted butter or coconut oil. This recipe can be easily made vegan by using a plant-based shortening and ensuring the pie filling is dairy-free.
Serving Suggestions
Serve Tangy Lemon Crunch warm or at room temperature, possibly with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a Hot Fruit Drink for a delightful dessert experience. It also makes a great accompaniment to a cup of tea or coffee during afternoon gatherings.
Storage & Reheating
Store any leftover Tangy Lemon Crunch in an airtight container at room temperature for up to three days. If you prefer, you can refrigerate it to extend freshness for about a week. Reheat individual portions in the microwave for 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Lemon Crunch contains roughly 446 calories, with 9g protein, 36g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1324mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pie filling?
Absolutely! This recipe is versatile, and you can substitute lemon pie filling with other flavors like cherry or blueberry. Just ensure the filling you choose is of similar consistency to maintain the texture of the dish.
How do I know when the Tangy Lemon Crunch is done baking?
The Tangy Lemon Crunch is ready when the top is golden brown and the edges are bubbly. A toothpick inserted in the center should come out clean or with just a few moist crumbs attached, indicating that it is fully baked.
Can I freeze Tangy Lemon Crunch?
Yes, you can freeze Tangy Lemon Crunch! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).