When the heat of mid-summer bears down on us, we tend to look for desserts that are both light and easy to make. It’s a plus when baking time is short.
When I was growing up, our summer desserts were often puddings or fresh fruits served with a scoop of ice cream. Since most of us had no air conditioning, using the oven was reserved for special occasions like making birthday cakes or baked cobblers for summer holidays. Today, air conditioning is the norm, so baking yummy desserts isn’t restricted to special occasions.
However, in summer we still tend to prefer recipes that require minimal baking, if possible. Citrus desserts tend to fit that bill, and they seem to have a cooling effect following an afternoon meal.
I’ve tried a number of citrus pies, like lemon and key lime, but the following recipe is more like a citrus fruit crisp. It’s slightly tart flavor isn’t overpowering like many ultra-sweet desserts. It’s short baking time is a timesaver, and when served chilled, you’re in for a refreshing, summer “cooler” on a plate.
KEY LIME CRUMBLE
1 tablespoon lime zest
1/4 cup lime juice (2-3 limes)
1 large egg yolk
1 (14-ounce) can sweetened condensed milk (NOT EVAPORATED)
10 tablespoons butter, softened slightly, but still chilled
1 cup flour
1 cup brown sugar
1 cup oatmeal
1 teaspoon baking soda
1 pinch of salt
Heat oven to 350 degrees and grease an 8-by-8-inch square pan (or an oblong pan).
Whisk the egg yolk, lime juice, lime zest and sweetened condensed milk together in small bowl until smooth.
In a separate bowl, use pastry blender to mix together, flour, butter, brown sugar, oatmeal, baking soda and salt. (You may also just use your hands to mix.)
Press half the oat mixture into greased pan and bake 9 to 10 minutes. Remove from oven and pour the lime mixture over crust and sprinkle remaining oatmeal mixture evenly over top and place in oven to bake an additional 15 minutes.
Allow to cool and place in fridge for 1 to 2 hours and serve cold. For added richness, you can add a dollop of whipped topping, if desired.
Note: To get the “chilled” effect, get the butter out of fridge about 15 minutes before needed and let sit on counter top till ready to use.
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