VERY-BERRY OAT CRUMBLE
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
- Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
ZUCCHINI CRISP
Just like apple crisp! We first made this when a neighbor gave us a HUGE zucchini he grew in his garden.
Provided by tea_leaves
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
- Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
- Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 25.6 g, Fat 5 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 61.1 mg, Sugar 16.8 g
ZUCCHINI COBBLER
A very delicious dessert which tastes almost like Apple Cobbler. In fact, we cannot tell the difference. Top with whipped cream or serve with vanilla ice cream!
Provided by Don
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 25
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
- Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 41.3 g, Cholesterol 29.3 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 82.9 mg, Sugar 24.9 g
ZUCCHINI CRISP
"My husband, Jamie, is an avid gardener and hates to see any of his work go to waste," explains Deborah Trescott of Marianna, Florida. "So we fix this dessert that tastes like it's made with apples but uses up a bounty of zucchini. It's so good, even those who don't like vegetables enjoy it."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish., For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 93mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
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- In a large bowl, combine the diced zucchini with lemon juice, sugars, cinnamon, nutmeg and flour. Pour into a 2 qt. baking dish.
- In a bowl, combine all the crumble top ingredients. Using your hands, combine butter with dry ingredients until crumbly (this takes a few minutes). Sprinkle over the top of the zucchini mixture and press firmly.
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