FRESH STRAWBERRY CRUMBLE
A delicious baked strawberry dessert that makes excellent use of fresh strawberries! The aroma coming from the oven is maddening! I highly recommend serving this warm with vanilla icecream.
Provided by Harley Seashell Pri
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 710.5, Fat 32.4, SaturatedFat 19.7, Cholesterol 81.3, Sodium 235.4, Carbohydrate 102, Fiber 6.1, Sugar 61.2, Protein 7.3
STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
STRAWBERRY CRUMBLE
I have been making cobbler for my family for years using fresh berries we picked ourselves. As it is now just the two of us, I thought I would rework the recipe some to make it more like a crumble and incorporate some oats! Serve with vanilla ice cream.
Provided by LaDonna Langwell
Categories Crisps and Crumbles
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 41.8 g, Cholesterol 30.8 mg, Fat 12 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 67 mg
STRAWBERRY AND ALMOND CRUMBLE
Provided by Nigella Lawson : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
- Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
- Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
- Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
- Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.
STRAWBERRY CRUMBLE BARS
Delicious bars with fresh strawberries and a crumble topping.
Provided by Rebecca Bekki Rodriguez
Categories Bar Cookies
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
- Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
- Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
- Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 41 g, Cholesterol 42.1 mg, Fat 12.2 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 75.6 mg, Sugar 21.3 g
STRAWBERRY CRUMBLE BUNS
Celebrate strawberry season with these moreish crumble buns. These eye-catching desserts are perfect for summer and make an impressive sweet treat
Provided by Moje Gotowanie team
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- Melt the 70g butter and let it cool. Sift 300g flour into a bowl, add the eggs, 75g sugar and the yeast and mix everything with a spoon. Slowly add the lukewarm milk and cooled butter. Mix until all ingredients are well combined into a very soft, sticky dough. Cover the bowl with a clean cloth and put in a warm place to rise for 40-60 mins until doubled in volume.
- To make the crumble, combine the remaining flour with the remaining sugar and chilled butter. Rub the butter into the flour until you have a breadcrumb-like texture. Chill.
- When the dough has risen, divide it into six portions, squashing it down slightly and then shape each into a ball on a floured worksurface - the dough may still be sticky, so dust it with flour and work quickly. Flatten the balls gently with your hand so that they look like buns. Put on a baking tray lined with baking parchment.
- Divide the strawberries between the buns, putting them in the centre of each and sprinkle with crumble. Heat the oven to 180C/fan 160C/gas 4. Bake the buns for 25 mins until puffed and cooked. Cool and then dust with icing sugar, if you like.
EASY STRAWBERRY CRUMBLE DESSERT
Make and share this Easy Strawberry Crumble Dessert recipe from Food.com.
Provided by Be Nutritious
Categories Dessert
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix together chopped strawberries with 1/2 cup white sugar and 1 Tbsp cornstarch. Stir until sugar is dissolved and strawberries look glossy.
- Transfer to a baking dish.
- In another bowl combine 1/2 cup all-purpose flour, 1/2 cup oats, 1/2 cup brown sugar and 1/3 cup melted butter. Stir until the mixture is crumbly and fluffy.
- Sprinkle all over the strawberries and bake 30-35 min or until strawberries become bubbly in the oven preheated to 375°F Serve with a scoop or two of vanilla ice cream.
Nutrition Facts : Calories 355.6, Fat 11.6, SaturatedFat 6.7, Cholesterol 27.1, Sodium 81.5, Carbohydrate 61.4, Fiber 4, Sugar 39.9, Protein 4.2
STRAWBERRY CRUMBLE PIE
I host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. -Beth Howard, Donnellson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet., Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 509mg sodium, Carbohydrate 79g carbohydrate (44g sugars, Fiber 3g fiber), Protein 5g protein.
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- Place a rack in center of oven and preheat to 375ºF. Line a rimmed baking sheet with foil. Grease and flour an 8-inch square baking dish or coat with baking spray and place on foil-lined sheet. In prepared baking dish, toss strawberries with lemon juice. Stir together flour and 1 Tbsp. brown sugar and toss with strawberries to coat.
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- Place all ingredients except butter in a bowl. Mix to combine. Add butter and mix to incorporate.
- Hull / cut top off strawberries. Cut larger ones in half, leave small ones whole (2cm / 4/5" height).
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