Bettys Easy Lemon Crumble Slice Food

CREAMY LEMON CRUMBLE BARS

Steps:

• Preheat oven to 170 degrees celsius (160 degrees if fan forced).
• Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
• In a large bowl, mix together flour, rolled oats, salt and bi-carb soda.
• Add the raw sugar and brown sugar to the bowl and mix until combined.
• Stir vanilla into melted butter and pour mixture over dry ingredients. Stir mixture until well combined.
• Pop half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes.
• Remove from oven and set aside (leave the oven turned on).
• In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended.
• Pour mixture over crumb crust in baking dish and spread in an even layer.
• Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
• Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
• Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares.
• Store in an airtight container in the refrigerator.
• Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
• Melt the butter and vanilla in the Thermomix bowl for 3 minutes, 50 degrees, Speed 2.
• Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
• Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and set aside (leave the oven turned on).
• Peel the zest (yellow part only) off a lemon using a grater or knife. Place the zest into the Thermomix bowl and grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
• Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
• Pour mixture over crumb crust in baking dish and spread in an even layer. Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
• Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
• Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares. Store in an airtight container in the refrigerator.

CREAMY LEMON CRUMB BARS

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• In a large mixing bowl add flour, oats, salt and baking soda.
• Mix in the sugar and light brown sugar.
• Add the vanilla and melted better together and mix it into the dry ingredients.
• Press half the mixture into the bottom of your baking pan.
• Bake for 15 minutes.
• While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
• Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
• Bake for an additional 20-22 minutes.
• Let cool completely, then refrigerate.
• The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
• If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
• Put the bars onto a wax paper lined cookie sheet and keep refrigerated.

EASY GLUTEN-FREE LEMON BARS

Steps:

• Heat oven to 350°F. In large bowl, mix Crust ingredients until crumbly. Press evenly in bottom of ungreased 13x9-inch pan. Bake 25 minutes.
• In large bowl, beat eggs with whisk or fork. Beat in granulated sugar, flour blend and melted butter until well blended. Stir in lemon peel, lemon juice and lemon exact. Spoon mixture over warm crust; spread evenly.
• Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour 30 minutes. Sprinkle top of bars with powdered sugar through fine mesh strainer. Cut into 6 rows by 6 rows. Store covered in refrigerator.

GRANDMA'S APPLE BROWN BETTY

Steps:

• Pre-heat oven to 350 degrees.
• Arrange slices in the bottom of a lightly greased 12x9 pan.
• Sprinkle with cinnamon.
• Mix flour and brown sugar.
• Cut in butter until crumbly and set aside.
• Syrup: Combine ingredients and stir well.
• Drizzle half of mixture over apples.
• Cover with flour mix.
• Pour remaining syrup over top.
• Bake at 350 for one hour.

APPLE BETTY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.
• Mound sliced apples in the pie plate. Sprinkle with orange juice.
• In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.
• Bake in preheated oven for 45 minutes. Serve warm.

BERRY CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with baking spray and line with parchment paper, leaving an overhang on two sides of the pan (for easy removal after baking).
• For the fruit: In a medium bowl, toss together the berries, sugar, lemon zest and juice, vanilla and salt. Set aside.
• For the crumble: In a large bowl, combine the flour, oats, brown sugar and salt. Add the butter and use your hands to work the butter into the oat mixture until crumbly and combined.
• Press a little more than half of the crumble into your prepared pan. Pour the sugared berries over the pressed crust and top with the remaining crumble.
• Bake the bars for 25 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the center is bubbly and the topping is golden, 30 to 35 minutes. Let cool completely, lift out of the pan and slice into 16 bars.

3-INGREDIENT LEMON BARS (+VIDEO)

Steps:

• Preheat oven to 350F degrees. Spray 9x13-inch baking dish with nonstick cooking spray.
• In a bowl, combine softened butter with dry cake mix. Mix until crumbly.
• Set aside 1/2 cup of this crumbly mixture for the topping.
• Take the rest of the crust mixture and press it into baking dish.
• Spread it out evenly and then just go around and pack it down in there with your hands.
• Spoon lemon pie filling evenly onto crust layer.
• Then take the 1/2 cup of crust mixture that you set aside earlier and sprinkle all over lemon pie filling.
• Bake at 350F for about 20-25 minutes. The crumble on top will just start to turn a very light golden brown.
• Allow to cool then slice up and serve.

EASY APPLE CRUMBLE RECIPE

Steps:

• Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square pyrex or an oven-proof dish and set aside.
• Peel, core and slice the apples into cubes almost 0,8 inches (2 cm) thick. Place the cube apples into a medium bowl and toss with sugar, cinnamon, lemon zest and lemon juice. Leave the excess juice in the bowl and line the mixture evenly into the oven-proof dish.
• Crumble: Place the cubed butter and flour into a medium bowl. Rub them with your fingertips or use a fork to cut butter into flour until they look like crumbs. Add in the sugar, cinnamon and nuts, just mix to combine.
• Assemble: Sprinkle the crumbles over the apples evenly. If you don't want your apples to be caramelized too much from the sides, shake the dish so the crumbles can coat the sides.
• Bake for 55-60 minutes or until the top becomes golden brown and the crumbles are crispy.
• Remove from the oven and serve with ice-cream or heavy cream.

EASIEST EVER LEMON SQUARES

Steps:

• Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
• Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
• Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.

BETTY'S EASY LEMON CRUMBLE SLICE

Steps:

• 1. Pre-heat oven to 375oF/180oC. Well grease and line a large 27 x 27 cm pan (10.5" x 10.5") pan and set aside.
• 2. In a large bowl, beat the sugar, flour and butter until it looks like breadcrumbs. Add the eggs and beat to combine, it will look like big fat breadcrumbs - this is correct.
• 3. Tip 2/3 of the mixture (or there abouts) into the pan and flatten evenly out using your fingers. Tip the prepared lemon curd/butter over the base (we always use 2 cups of lemon butter/curd due to liking a more gooey centre and extra lemon flavour). Use your fingers to crumble the remaining dough on top - as evenly as you can.
• 4. Bake in the prepared oven for about 35- 40 minutes, it should look just golden on on top. Cool in the tin. Remove and slice into squares and store in an air tight container.

LEMON SLICE

Steps:

• Line an 8-inch square pan with baking or parchment paper. Place broken biscuits into a food processor and mix until fine crumbs form. Pour biscuit crumbs into a large mixing bowl.
• Add coconut and lemon zest and stir to combine. Heat butter in microwave until melted and smooth.
• Add melted butter, sweetened condensed milk and lemon juice to biscuit mixture and quickly stir. When biscuit crumbs are completely coated, pour into your baking tin. Press down firmly using the back of a spoon to form one even layer.
• Place slice in the fridge for at least 1 hour to set before making the lemon icing.
• To make the icing, simply combine sugar, lemon juice and milk. Stir until smooth.
• Pour icing over cookie base and put back in the fridge for at least another hour. To serve, sprinkle with fresh lemon zest and cut into squares. Store slice in the fridge.

APRICOT CRUMBLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
• Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.