Berrymaplecrumbleinthecrockpot Recipes

THE ULTIMATE BERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

BERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. You can also line the pan with foil or parchment before greasing the pan to ensure they do not stick.
• In the bowl of a food processor, combine the light brown sugar, granulated sugar, flour, baking powder, cinnamon and salt. Pulse the mixture in the food processor a few times to incorporate the ingredients. Add in the butter and continue to pulse the food processor until the mixture comes together and small clumps form. Add in the egg and pulse again to combine.
• If you do not own a food processor, you can use a pastry blender or two forks to cut the butter into the flour mixture. It will take a little more time, but it is totally doable.
• Spoon half of the crumble mixture into the prepared pan and use your hands or the bottom of a measuring cup to pat the mixture into an even and compact crust layer.
• Add your berries to a large bowl and gently toss them with the lemon juice.
• In a small bowl, whisk together the granulated sugar and cornstarch. Sprinkle the cornstarch and sugar mixture over the top of the berries and gently toss to cover the berries with the mixture. Pour berries evenly over the crust.
• Crumble the remaining crumble topping over the berries. To make little clumps, simple squeeze the crumble topping in your hand and sprinkle the crumbs to create a topping layer. Sprinkle pecans on top of crumble topping.
• Bake in preheated oven for 45 minutes, or until the topping is golden brown. Cool completely before serving.
• Serve these berry crumble bars alone, or slightly warmed up with a scoop of vanilla bean ice cream.

BERRY MAPLE CRUMBLE IN THE CROCK POT

Steps:

• Combine flour, walnuts and brown sugar in a bowl.
• Cut in the butter using a pastry blender or a food processor, working the mixture until it's the size of small peas.
• Combine the berries, maple syrup, cornstarch and lemon juice in the slow cooker stoneware.
• Toss to mix and coat well.
• Sprinkle the prepared topping over the berries.
• Cover and cook on High for 3-4 hours or on Low for 6-8 hours, or until juices bubble and fruit is tender.
• Serve warm with your topping of choice.

FROZEN BERRY CRUMBLE

Steps:

• Defrost frozen berries for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
• Toss berries, white sugar, and cornstarch together in a large bowl; set aside.
• Combine oats, brown sugar, flour, pecans, and cinnamon in a separate large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press 1/2 of the mixture over the bottom of the prepared pan.
• Bake in the preheated oven for 7 to 8 minutes. Cover with berry mixture. Sprinkle remaining crumble mixture over the berries. Continue to bake until fruit is bubbly and topping is golden brown, 30 to 40 minutes.

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.