PREHEAT your oven to 350F

 

• THE PREP -

-Butter/grease a 9x13 nonstick pan

-In a mixer bowl add the flour, sugar, egg, vanilla, lemon zest, nutmeg, and butter/Margarine, mix together for about 3-5 minutes until well combined and a soft dough forms

-First spread ¾s of the dough we made on to your nonstick greased 9x13 baking pan, making sure to get the edges

-Then to the remaining ¼ of the dough add the sugar and flour mix we measured for the topping  

-Start mixing it in with your hand, it should start falling apart and become crumbs, make sure to break up any big clumps using your hand, you want a small-medium crumb that is consistent.

 

• TOPPING THE CAKE

-Add the 1 cup of strawberry jam (or whatever flavor you like) to the top of the dough and spread evenly making sure to get the edges

-Then the crumble topping we prepared, also making sure to get the edges 

 

• BAKE & CHILL  -

-Bake it at 350 for 30-35 minutes or until the crumble hardens some and becomes a beautiful golden color.

-Remove from oven and cut into squares while still hot. 

-Let cool for a bit in the pan and then remove each square and cool completely on a wire rack

 

• These can be stored in a Tupperware box on the counter for up to a week.

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Enjoy with coffee, tea or just as a mid-day (who are we kidding, mid-night) snack  ;P

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Chef-ish?