California Lemon Crunch Dessert

California Lemon Crunch Dessert


Crust and Topping

  • 1 (7 ounce) package shredded coconut
  • 1/2 pound (2 sticks) butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
  • 3/4 cup all-purpose flour
  • 1/2 cup chopped nuts
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda


  • 2 (8 ounce) containers lemon low-fat yogurt
  • 1 (8 ounce) container regular or light frozen whipped topping, (thawed)
  • 2 teaspoons grated lemon peel


  • Lemon twists (optional)


  1. Topping: Heat oven to 350 degrees F. Place coconut in single layer in 13 x 9-inch baking pan.
  2. Bake for 18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes.
  3. Cool completely; set aside.
  4. Crust. Beat butter and sugar in large bowl until creamy. Add combined oats, flour, nuts, cinnamon and baking soda; mix well. Reserve 1 cup coconut for topping. Stir remaining coconut into crust mixture. Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
  5. Bake for 18 to 20 minutes or until golden brown. Cool completely on wire rack.
  6. Filling: Combine all ingredients in large bowl. Spread mixture evenly over cooled crust. Sprinkle with reserved coconut, pressing lightly. Cover and refrigerate 3 hours or as long as overnight.
  7. Cut into squares; garnish with lemon twists, if desired.
  8. Store covered in refrigerator.

Yield: 15 servings

Recipe and photo used with permission from: Quaker Oats

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