Site Update!

I’ve finally launched my re-designed site!  You’ll still find our best recipes at http://www.chewoutloud.com, and you can follow me there now 🙂

Happy looking, cooking, and… chewing!!

-Amy

Smoky BBQ Pulled Chicken

Is anyone else in disbelief that the Fourth of July is already upon us?  In these midwestern parts, it seems to have jumped straight from winter’s end to Independence Day.  The kids are beyond ecstatic that tomorrow is the day they get to stay up waayy past dark.  All bright eyed, and mesmerized under the night sky ablaze with vibrant fireworks.  We’ll pay for it the following morning, but we gotta live life on the edge once in awhile 😉

Like countless others, we’ll be firing up the grill and everything else that comes with an outdoor BBQ splurge.  With the welcome sunshine comes the motivation of cooking our grub mostly sans oven.  We plan on pulling out the Brown Sugar Baked Beans and maybe our favorite Red Potato Salad Ranch Salad without mayo!

This Smoky BBQ Pulled Chicken is one of my favorite ways to add to the cookout feast.  No oven and no competing for grill space.  This pulled chicken, like our no-fail Perfect Pulled Pork, is fully done up in the slow cooker.  Yes.  It could not be easier.  Toss it all in your slow cooker, let it go carefree, and voila!  You’re rewarded with the most flavorful, tender, juicy, and barbeque-y pulled chicken.  Chicken that’s sweet, savory, tangy, and smoky. On the bun, in a salad, or in a wrap.  This stuff is awesome.

I love foods like this.  Super delicious, crowd pleasing, and incredibly easy.  I actually prep mine the night before, and just turn the slow cooker on the next morning.  I can focus on other things (i.e., the grill) and just a few hours later, we’ve got a mouthwatering dish of pulled chicken, hot and ready to serve up.  Does it get better than that?  We think you’ll love this Smoky BBQ Pulled Chicken.  It’s perfect for all those summer BBQ cookouts.

Happy 4th of July, Everyone!

Enjoy 🙂

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RECIPE (8-10 servings)

4 lbs skinless boneless chicken thighs (breasts can be mixed with thighs, but thighs turn out more tender)
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
5 cloves minced garlic
2 tsp oregano
1 1/2 tsp table salt (fine)
1 tsp freshly cracked black pepper
6 TB packed brown sugar
2 tsp onion powder
2 TB worcestershire sauce
2+  cups Sweet Baby Ray’s Honey BBQ Sauce (my favorite choice; brand of sauce matters!)
1 – 1.5 TB liquid smoke
Buns or sandwich rolls to serve
Pickles to serve

DIRECTIONS

Combine all ingredients except chicken in a bowl.  Mix sauce ingredients well.  Sauce can be made well ahead of time and kept in fridge.  Thoroughly dry chicken pieces with paper towels.  Combine chicken with sauce and place in slow cooker.

Cook on high about 2 1/2 to 3 hours.  Carefully remove chicken from slow cooker with tongs.  Keep slow cooker lid on and keep sauce warm.  Pull chicken apart/shred with forks.  Return shredded chicken into slow cooker.  Toss well to make sure chicken is fully coated in sauce.  At this point, add bit more BBQ sauce if needed.  Cook on high another 30-45 minutes.  Turn down to warm setting, and keep warm until ready to serve.

Toast buns or sandwich rolls and serve with pickles, if desired.

Source:  Chew Out Loud

Avocado Coconut Smoothie

It’s been heating up around here.  After the intensely endless winter we just had, I’m not complaining.  Not one bit.  We can finally enjoy those refreshingly cool treats of summer.  I am rediscovering the wonders of smoothies.  Mostly because they’re a foolproof way to get all my kids to eagerly gulp down a glass full of healthy nutrients.  This Avocado Coconut Smoothie was a result of housing too many avocados that needed to be eaten.  Or slurped.

We’ve been loving on avocados this year.  We frequently indulge in our favorite healthy snack, Fresh ‘n Chunky Guacamole, which is so delish that I make double batches to keep up with the demand.  Our Creamy Avocado Pasta is a fab dinner for warm summer days.  Now this Avocado Coconut Smoothie is definitely going into our warm-weather drink/treat rotation.

Avocados are quite popular as a sweet treat in many Asian countries.  Often, avocados are blended with sweetened condensed milk for a buttery, sweet milkshake-like treat.  I used unsweetened coconut milk in lieu of sweetened condensed milk, for a much healthier smoothie.  The coconut milk lends a wonderfully tropical flavor, balancing out the avocado beautifully.  Because my coconut milk is unsweetened, I used honey for just the right amount of syrupy sweetness.

I always try to sneak in extra antioxidants into my smoothies, so I included baby spinach leaves in this one.  You can’t taste the spinach at all, and it offers both color and nutrition to the smoothie.  The overall result is a rich, indulgent, healthful treat that you can sip through a straw, enjoy with a spoon, or slurp straight up.

This stuff is not only delicious, nutritious, but it’s also all-purpose.  Breakfast, absolutely.  After exercise, of course.  Afternoon pick-me-up, yes.  Dessert, totally.

Enjoy!

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AVOCADO COCONUT SMOOTHIE
(Makes 2 large or 4 small servings)

INGREDIENTS

1 large, just ripened avocado
1 cup whole Greek yogurt (vanilla or honey)
6-8 TB honey or agave nectar, depending on desired sweetness
1 1/2 cup unsweetened coconut milk
1 cup baby spinach leaves
1/2 – 3/4 cup crushed ice, optional

DIRECTIONS

Combine all ingredients except ice in blender.  Blend until smooth.  If desired, add crushed ice and blend until desired smoothness.  Serve immediately or chill serve.  If serving later, place cling wrap directly over surface of smoothie to prevent any turning of color.

Source:  Chew Out Loud

Brown Sugar Baked Beans with Bacon

Here’s one of my favorite side dishes to take to summer potlucks and barbecues.  These brown sugar baked beans with bacon are beyond easy.  The kind of easy that seriously simplifies your day.  They are so yummy that I always make extra.  Because it’d be a bummer to run out of these sweet beans.

Everyone loves these savory yet sweet baked beans.  They will think you slaved in the kitchen all day, soaking and cooking those beans.  Little do they know that this bean dish took you about 3 minutes to assemble (yes, assemble) and just a bit of time in the oven.  Let’s not tell ’em the secret.

This perfect BBQ side dish consists of canned beans, brown sugar, and just enough real bacon to give it that extra yum factor.  This bean dish is a favorite side, as it’s sweet, salty, and a little bit smoky all at the same time.  It’s the perfect accompaniment to burgers, more burgers, chicken, or whatever you’re grillin’ up.  It’s awesome next to a super easy and delish potato salad.

Even my kids will eat up these baked beans, and kids aren’t known to be bean-a-holics.  People who aren’t bean fans will come back for more.  And it only takes a few minutes to get this dish on the table.  I seriously don’t know if I’ll ever be able to post another recipe with such teensy directions.  Happy cookout season.

Enjoy! 🙂

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BROWN SUGAR BAKED BEANS WITH BACON
(serves 15-20 side dishes)

INGREDIENTS

2 cans (29 oz each) of good quality baked beans (Bush’s Country Style is great)
4 slices thick-cut bacon, cooked and crumbled
3 TB brown sugar
2 tsp mustard powder
3 TB ketchup
2 TB onion powder or dried minced onion
1/4 tsp freshly ground black pepper

DIRECTIONS

Set oven to 350F.

Combine all ingredients, except for bacon, in a serving dish of your choice.  Stir to fully incorporate ingredients.  Sprinkle crumbled bacon evenly on top.  Cover and place in oven for 15-20 minutes or until dish is hot.  Serve warm.

Source:  Chew Out Loud

Strawberry Icebox Cake (No Bake!)

I must have been hiding under a rock all these years, because I’ve only become familiar with icebox cakes this year.  I may be a late bloomer to this cool no-bake cake, but I’ve totally been making up for lost time.

Yes, this yummy cake is absolutely bake-free.  The kitchen gets to stay cool for those warm summer days.  The time is ripe for sweet strawberries, and we are loving them right now.  We just had this delish Fresh Strawberry Cake with Cream Cheese Frosting, and now this. This Strawberry Icebox Cake comes together beautifully, making for an impressive looking dessert for get-togethers.

I love how easy this cake is to pull off!  Some assembly required.  Six ingredients.  That’s all it takes to wow your family and friends with this light, refreshing cake that has just the right amount of sweetness to it.  Not too sweet nor heavy.  Which means you can eat more of it.

Yes.  You will totally eat more than just once slice.  This Strawberry Icebox Cake boasts two pounds of fresh strawberries, freshly whipped cream, and graham crackers that soften into an airy, cake-like texture as it rests overnight in the fridge.

That’s another thing.  I’m the biggest fan of make-ahead food.  If I can make it ahead of time, it’s a done deal.  Less fuss on the day of the party is always, always a very good thing.  I’m already planning my next icebox cake flavor.

Enjoy this while fresh strawberries abound.

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STRAWBERRY ICEBOX CAKE (NO BAKE) 
Serves 8-12

INGREDIENTS

2 lbs fresh, sweet strawberries, hulled and thinly sliced
3 cups heavy whipping cream
1/3 cup powdered sugar
2 tsp vanilla extract
20 oz graham crackers (about 24-28 whole crackers or 4 sleeves)

Simple ganache:
2 oz semi sweet chocolate morsels
1/4 cup heavy whipping cream

DIRECTIONS

In a large metal bowl, combine 3 cups heavy whipping cream, powdered sugar, and vanilla extract.  Place entire bowl, plus beaters of electric mixer, into fridge for 10 minutes to chill.  On medium-high, beat heavy cream mixture until stiff peaks appear.

Spread a thin layer of the whipped cream on bottom of a 9×13″ baking pan.  Lay six graham crackers down evenly.  Spread a thin layer of whipped cream over the graham crackers, followed by a single layer of closely-placed strawberries.  Repeat layers (graham crackers, whipped cream, strawberries) 3 more times.  You will have 4 layers total of graham crackers when finished.  Spread the remaining whipped cream over the top of entire dessert, and add rest of strawberries for garnish.

Heat 1/4 cup heavy whipping cream in a small, heavy saucepan over medium-low heat.  Once it bubbles, turn off the heat.  Add chocolate and let stand for 3 minutes.  Whisk mixture until it’s thick and glossy.  Let it cool to lukewarm and drizzle ganache over dessert (I use a plastic baggie with tiny bit of tip cut off.)

Cover loosely with tented foil and chill in fridge overnight, for crackers to soften.  Keep cold until ready to serve.

Source:  Chew Out Loud, adapted from theKitchn

Stabilized Whipped Cream

Whipped cream is arguably the best dessert accompaniment ever.  In fact, I had plans to write a different post tonight, but that game plan was derailed by the realization that my favorite whipped cream still doesn’t have its own post.  It’s finally time to set things right.  Stabilized whipped cream is awesome stuff, and it couldn’t be easier to make or more adaptable to use.

If you make your own whipped cream, you know there is absolutely no equal in store-bought tubs or cans.  No packaged whipped cream holds a candle to the real deal.

Since it only takes a few ingredients and a few minutes to whip together, there’s no reason not to whip out that whisk.  I always “stabilize” my whipped cream, which creates whipped cream that is more resilient and won’t get runny as it sits.   Stabilized whipped cream holds together beautifully and keeps its shape for many days.  I love using stabilized whipped cream in lieu of heavy  frostings whenever possible.

When you’re in the mood for a light, fluffy frosting, use stabilized whipped cream to frost cakes or pipe long-lasting swirls onto almost any dessert.  You’ll love the fact that you can make stabilized whipped cream ahead of time, keep it in the fridge without worries of it melting away, and use it when you’re ready to go.  You can frost or pipe onto desserts and safely keep it in the fridge until ready to serve.

Just whip together the heavy cream, powdered sugar, and vanilla (or other flavored extract) until those pretty soft peaks show up.

Steadily pour in the gelatin/water mixture, while continuing to whip all the way to stiff peaks.

Viola!  The whipped cream takes on a sturdier texture, while remaining light and airy when you taste it.  I’ve done various flavors, with Kahlua whipped cream being my fave.  I used Kahlua whipped cream for this unbelievable Double Chocolate Cake, which was seriously over-the-top-of-the-entire-moon.  Deeelicious.

Such a long post for such an easy little recipe.  It was long overdue, so I’m overcompensating 🙂

Happy whisking!

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STABILIZED WHIPPED CREAM (about 4 cups)

INGREDIENTS

2 cups heavy whipping cream, very cold
4 TB powdered sugar
2 TB vanilla extract (or Kahlua or other flavored extract)
2 tsp unflavored gelatin powder (Knox)
2 TB water

DIRECTIONS

Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl.  Place bowl and whisks of electric mixer in fridge for 5-10 minutes to make everything cold.

Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl.  Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds.  It should become a thick, hot liquid.  Stir well and let sit at room temp.

Remove the bowl from fridge.  Beat on medium-high until soft peaks just start to form.  Set whipped cream aside and check the gelatin mixture.  (If it has re-coagulated, microwave a few seconds at a time until it turns liquid again.)  If it’s hot, stir until it cools down to lukewarm.  It should be a slightly warm liquid, but not hot.  Resume beating whipped cream, while steadily pouring liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.

Beat whipped cream to stiff peaks.  Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry.  It will still frost and pipe fine.

Source:  Chew Out Loud

Homemade Nutter Butters – Peanut Butter Sandwich Cookies

Our family keeps peanut butter in business.  The first time I heard peanut butter was banned in preschool years ago, I panicked.  Stood there and racked my brain for alternative lunch box ideas my then-three-year-old would eat without cajoling.  Since then, we’ve settled into many nut-free lunch options.  But at home, we do peanut butter.  Lots of it.

From Peanut Butter Muffins for breakfast to Peanut Butter Brownie Cups for dessert, we’ve got it covered.  Peanut butter cookies are a hands-down winner around here.  Especially if they resemble the nostalgic Nutter Butters my mom used to bring home, back in the day.

These Homemade Nutter Butters are unquestionably the ace of sandwich cookies.  They are the boss of all peanut butter cookies.  The cookie part is addictive all on its own, but when that famous nutter butter filling gets slathered on, these become out of this world.

Homemade Nutter Butters taste just like the packaged ones, except these are softer, with an deliciously toothsome bite.  The peanutty filling is fluffy, soft, and reminds me exactly of the store-bought cookie filling.  Without any tongue-twisting ingredients.  You just have to make these cookies yourself to grasp how tasty they are.

The cookie shape is all up to you.  Make it a nut, make it round, make them big, make ’em small.  My later batches went towards bite-size sandwich cookies, and they were my favorite.  Sorry, my camera was out of the picture by then 😉  The bite-size cookies were super cute, easier to fill, and less likely to break apart when smashing the little sandwich together.

Any shape or size, these Homemade Nutter Butters are a hit.  Enjoy!

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HOMEMADE NUTTER BUTTERS (PEANUT BUTTER SANDWICH COOKIES)
(makes roughly 30 larger cookies or 60 smaller ones)

INGREDIENTS
For the Cookies:
1 cup salted butter, room temp (just slightly soft, not melty at all)
1 cup creamy peanut butter, room temp
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temp
2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
Granulated sugar for sprinkling

For the Filling:
1 cup salted butter, room temp
1 cup creamy peanut butter, room temp
3 and 3/4 cups powdered sugar
2-3 TB whole milk

DIRECTIONS

In a bowl, whisk together flour, baking soda, and baking powder.  Set aside.

In the large bowl of a stand mixer, beat together the butter, peanut butter, and both sugars until the mixture is light and fluffy, about 2 minutes on medium-high.  At medium-low speed, add eggs one at a time and vanilla, mixing until well incorporated.  At low speed, slowly mix in the dry flour mixture.  When dough is combined, wrap tightly in cling wrap, and place in fridge to chill for at least an hour.

Preheat oven to 375F.  To make peanut shape, form cookie dough into 1 inch balls and flatten into a long oval shape (1″ x 2″) about 2 inches apart.   Use a fork to make criss cross pattern, and pinch center gently to create peanut shape.  Keep rest of dough cold while you make one batch at a time.  (To make round cookies, flatten 1 inch dough balls into circles about 1/2 inch thick, and use a fork to press pattern on them.)

Bake 8-9 minutes, or until edges are lightly browned.  Pinch cookie centers again, if needed, to keep peanut shape.  Sprinkle hot cookies with granulated sugar.  Cool a few minutes on baking sheet and finish cooling on wire rack.  Once cookies are completely cooled, they can be filled.

To make the filling:  In a large bowl, beat together the butter and peanut butter until smooth and fluffy.  Gradually add in powdered sugar and beat until filling is smooth.  Add 1 TB milk at a time, until desired consistency.  Fill to your heart’s content!

Source:  Chew Out Loud, adapted from cookiesandcups.com

Cheesy Potato Breakfast Casserole

Another school year is about to end, and celebrations abound.  There are end-of-year lunches and brunches to celebrate the year’s achievements, big or small.  Ushering in the welcome summer and contemplating what lies ahead.

Any festivity that involves brunch is a happy thing.  I love brunch food.  If it isn’t something sweet, then it’s got to be something deliciously savory… and cheesy.  One of my favorites is this Cheesy Ham ‘n Hash Brown Casserole.  But I made that for our last brunch event, so I did a different cheesy bake for this round.

This Cheesy Potato Breakfast Casserole is uber cheesy.  Three kinds of cheese, eggs, potatoes, and browned sausage for excess yum factor.  It is wonderfully easy to whip up the night before.  Let it sit in the fridge overnight, and it bakes up into a crowd-pleasing dish the next day.  We love make-ahead dishes around here.  It helps hectic mornings run a little smoother.

This Cheesy Potato Breakfast Casserole is smooth, robust with flavor, and an instant hit with both little people and grown-ups.  I made an extra dish of this for the boys, who requested it again for dinner.  I indulged them.  It is, after all, the end of their school year.

Enjoy!

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CHEESY POTATO BREAKFAST CASSEROLE (one 9×13)

INGREDIENTS

1 large onion, chopped
1 pound bulk sausage
4 cups (20 oz) plain frozen hash brown potatoes, thawed
9 large eggs, lightly beaten
2 cups shredded extra sharp Cheddar cheese
1 1/2 cups cottage cheese
1 1/4 cups shredded Swiss cheese
3 tsp garlic powder
1 1/2 tsp table salt
1 1/2 tsp fresh ground pepper

DIRECTIONS

Preheat oven to 350F.  Grease a 9×13 inch baking dish and set aside.

Heat heavy large skillet over medium heat.  Cook sausage and onion, stirring often and breaking up the bulk sausage into small pieces.  Cook until sausage is browned throughout.  Drain and set aside.

In a very large bowl, combine potatoes, eggs, Cheddar cheese, cottage cheese, Swiss cheese, garlic powder, salt, and pepper.  Add cooked sausage mixture.  Stir to combine well.  Pour entire mixture into prepared baking dish.  Can tightly cover and refrigerate overnight, if desired.

Bake in preheated oven 50-60 minutes or until eggs are set and cheese is melted.  If casserole sat in fridge all night, it may need to bake a bit longer.  Watch and cover with foil if the top starts browning too much in the oven.  Let stand at least 10 minutes before serving.

Source:  Chew Out Loud, adapted from allrecipes

Peanut Butter and Jelly Muffins

There’s quite possibly nothing more classic than a peanut butter and jelly sandwich.  It’s the sandwich each of my boys packed into their very first school lunch boxes.  Peanut butter is one of the few things I would eat as a picky kid.  It’s the thing I eat still eat by the spoonful today.

Peanut butter is my superfood.  Everyone knows it’s a lunch favorite.  Most of us know it makes to-die-for desserts.  As in ooey gooey peanut butter brownie cups.  And now, peanut butter has become one of my breakfast addictions.

The boys and I made these on a rainy spring morning.  My little guy took a bite and exclaimed, “Mmm!  These taste like peanut butter!”  My guys were extra spoiled because I even let them scrape the jar clean at the end. 🙂

These peanut butter and jelly muffins are a major breakfast treat.  Loaded with protein and real fruit preserves, they pack a nutritional punch to start your day with.

These peanut butter and jelly muffins are remarkably hearty and delish.  It’s a super satisfying breakfast on the go, as Hubby will attest to.  These are not dainty; rather, they are dense and moist.  Just the way you’d expect peanut butter muffins to be.  The fruit preserves are wonderfully sweet and flavorful in the muffins.  I use real preserves rather than jelly, but jelly sounds better for a title.

If you love big peanutty flavor, you’ll enjoy this one.  Happy baking!

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PEANUT BUTTER and JELLY MUFFINS (12 large muffins)

INGREDIENTS
2 cups all purpose flour
1/2 cup white sugar
3 1/2 tsp baking powder
1/2 tsp table salt
1 cup chunky peanut butter
2 TB cold, salted butter
2 large eggs, room temp
1 cup whole milk, sit out for 10-15 min
jar of fruit preserves or jelly
powder sugar for sprinkling

DIRECTIONS

Set oven to 350F and line muffin cups with paper liners.

In a large bowl, combine flour, sugar, baking powder, and salt.  Cut in the peanut butter and cold butter, using a pastry cutter, until entire mixture becomes well incorporated.  In a small bowl, beat together the eggs and milk.  Stir egg/milk mixture into the flour mixture just until evenly moistened.  Fill lined muffin cups halfway.  Drop in about a tablespoon of fruit preserves/jelly over each muffin cup.  Fill rest of muffin cups to the top with the rest of the batter, smoothing the tops evenly.

Bake for about 23 minutes or until a toothpick inserted in the middle comes out with just a few tender crumbs attached.  Cool muffins completely.  Sprinkle with powdered sugar upon serving, if desired.

Source:  Chew Out Loud, inspired by Taste of Home

Very Berry Pie Bars

Memorial weekend signals the unofficial start of summer, and what better way to celebrate the sunshine than picnics, BBQ’s, and lots of ripe berries?

Can’t decide if you crave pies vs. dessert bars?  No problem.  We can go hybrid and do it BOGO style.  Two in one.  Bargain hunters, this one’s for you.

It’s a win-win combination.  Think of it:  a buttery and toothsome crust, plus crumbly topping with hints of zesty lemon strewn throughout.  Creamy, thick filling bursting with sweet, juicy berries.

These fresh berry pie bars are the best of both worlds, with tasty pie crust, crumble topping, and plummy filling.   Minus the fuss of actually making a pie.  This “pie” comes in the form of  an easygoing, happy-go-lucky pie bar that’s easily made ahead of time and even easier to dig into.

These berry pie bars can happily be made the night before, chilled in fridge, and sliced when ready to devour.  I sliced mine into smaller squares to feed a crowd, and there was plenty to go around.  For easy serving plus cute factor, just house the individual squares in pretty cupcake liners.  These are best served chilled, so keep ’em cold until dessert time.  They won’t sit around long once you bring them out.

Enjoy, and happy Memorial weekend!

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VERRY BERRY PIE BARS (makes one 9×13)

For the crust and topping:
3 cups all purpose flour
1 1/2 cup white sugar
Zest of one large lemon
1 1/2 cups salted butter, cold

For the filling:
4 large eggs, lightly beaten
2 cups white sugar
1 cup greek yogurt
3/4 cup all purpose flour
1/8 tsp salt
Juice of one large lemon
2 tsp. vanilla extract
30 oz any mixture of fresh blackberries, blueberries, strawberries, or raspberries

DIRECTIONS

Preheat oven to 350F.  Generously grease a 9×13 pan along bottom and sides.  Set aside.

In bowl of a food processor, lightly pulse together the flour, sugar, and lemon zest just until blended.  Cut cold butter into slices and add to bowl.  With a few short pulses, cut the butter into flour mixture just until mixture is crumbly.  Small bits of butter remaining is fine.  (Alternatively, you can use a pastry cutter if you don’t have a food processor.)

Set aside 1 1/2 cups of the flour/butter mixture for the topping.  Pour the rest of the mixture into bottom of prepared baking pan.  Press firmly for an even layer of crust on bottom of pan.  (It’s easy to press evenly with the flat bottom of a water glass or ramekin.)  Bake crust about 15 minutes or until golden.  Remove baked crust from oven, but keep oven on.

Combine eggs, sugar, Greek yogurt, flour, salt, lemon juice, and vanilla.  Whisk until smooth.  Carefully fold in the berries with rubber spatula.  Gently spread filling over the baked crust.  Sprinkle reserved topping over the filling, to make an even layer of crumble topping.

Bake about 75 min to 90 min or until topping turns golden and bars are set.  Cool completely at room temp before putting in fridge to chill.  Chill several hours or overnight.  Cut and serve cold.

Source:  Chew Out Loud, adapted from Annie’s Eats, via the Pastry Queen