CRUST

1. In medium bowl, whisk flour and salt. Using a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas. Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
2. Form the pastry dough into a ball over a floured surface, flatten to form the dough into a disk shape. Cover tightly with plastic wrap and chill in fridge for 30 minutes.

FILLING

1. Heat oven to 400°F. Roll chilled dough onto floured surface enough to cover the bottom and 1/4 inch up of sides of a 13 x 9 inch pan.
2. Bake the crust for 10 minutes. Use the back of a wooden spoon to immediately press down any bubbles. Remove crust and reduce oven temperature to 350°F.
3. In large bowl, beat all filling ingredients with a whisk until well blended. Pour over partially baked crust. Bake 40 minutes.

STREUSEL

1. Meanwhile, in medium bowl, mix topping ingredients: brown sugar, oats, flour and cinnamon. Use a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas. Sprinkle over filling.
2. Bake for an additional 15 to 20 minutes or until a toothpick inserted in center comes out clean.
3. Cool completely on a cooling rack and refrigerate for 2 hours before cutting. Serve chilled. ENJOY!