Chocolate Strawberry Crumble Recipes

CHOCOLATE-STRAWBERRY CRUMBLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In ungreased 13x9-inch pan, pour pie filling and strawberries; stir gently to mix.
• In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly, about 1 to 2 minutes. Crumble over fruit mixture. Sprinkle with walnuts.
• Bake 40 to 45 minutes or until bubbly around edges and top is set. Cool at least 30 minutes. Serve warm with ice cream. Store loosely covered.

SUGAR-CURED STRAWBERRIES & WHITE CHOCOLATE CRUMBLE

Steps:

• Heat oven to 160C/140C fan/gas 3. Mix the milk powder, cornflour and half the sugar together, then pour over the melted butter and white chocolate. Mix with a spoon until it forms a crumb, then scatter over a baking sheet and bake for 10 mins until golden. Remove from the oven and leave to cool.
• Remove the tops of the strawberries, then cut into quarters. Toss the strawberries in the rest of the sugar, then divide evenly between four bowls and leave to cure for 30 mins.
• Add a large spoonful of crème fraîche to the strawberries, and scatter over the pistachios and some of the crumble (this recipe makes plenty of crumble - any leftovers will keep in a jar or airtight container for several weeks). Scatter over a few small mint leaves, if you like, to lift the flavour and colour of the dessert.

FRESH STRAWBERRY CRUMBLE

Steps:

• Preheat oven to 375°.
• In a large bowl, combine white sugar, 2 tablespoons flour, and strawberries.
• Place strawberry mixture in a buttered 9x13 baking dish.
• Combine the rest of the ingredients until crumbly. Scatter over strawberry mixture. Bake for 45 minutes. Serve warm with vanilla icecream or whipped cream.

CHOCOLATE STRAWBERRIES

Steps:

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY

Steps:

• Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
• Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
• Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
• Pour the chocolate over the biscuit base and top with the strawberries.
• Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
• Enjoy!

STRAWBERRY CRUMBLE

Steps:

• Preheat a convection oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour sliced strawberries for filling into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.
• Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.
• Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.
• Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.
• Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.