STRAWBERRIES AND CREAM MUESLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h5m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Layer the oats, flax seeds, chia seeds, coconut, strawberries and apples into two 1-pint jars.
- In a pitcher, mix up the milk, half-and-half, coconut milk, heavy cream, sugar, vanilla and salt. Pour over the seeds and fruit in the jars. Put the lids on the jars, shake them and place them in the fridge for at least 5 hours, but preferably overnight.
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
CLASSIC STRAWBERRY CRUMBLE
The strawberries are tender and jammy in this classic strawberry crumble. The lemon zest adds a lovely freshness. The crumble adds a nice crunchy texture and warm spices. The dessert overall is well balanced, it's sweet, but not too sweet.
Provided by Jasmine
Categories Crisps and Crumbles
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Place strawberries, white sugar, cornstarch, and lemon zest in a large bowl; stir to combine. Let stand for 10 minutes.
- Combine flour, oats, brown sugar, cinnamon, and salt in another large bowl. Stir to combine. Cut cold butter pieces into flour mixture with a pastry blender until mixture is crumbly and butter is about pea-sized.
- Evenly spoon strawberry mixture into the prepared baking dish. Sprinkle oat mixture on top of the strawberries, making an even layer.
- Bake in the preheated oven until the strawberry liquid is bubbling and the surface has browned, 35 to 40 minutes. Remove from oven and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 52.6 g, Cholesterol 40.7 mg, Fat 16.6 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 168.2 mg
EASY STRAWBERRY CRUMBLE
This strawberry crumble is easy to assemble and perfect if you are looking for a quick dessert and have fresh strawberries on hand. Serve with whipped topping or vanilla ice cream.
Provided by ramblinrose
Categories Crisps and Crumbles
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking pan.
- Combine 2 cups biscuit mix with white sugar. Stir in milk and egg and beat with an electric mixer until well combined. Pour mixture into the prepared baking pan and spread sliced strawberries over top.
- Combine remaining 1/2 cup biscuit mix with brown sugar. Add softened butter and stir with a fork until crumbly. Spread topping over the strawberries.
- Bake in the preheated oven until golden brown, about 40 minutes.
Nutrition Facts : Calories 314 calories, Carbohydrate 47.2 g, Cholesterol 40.3 mg, Fat 12.6 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 495.5 mg, Sugar 23.4 g
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CLASSIC STRAWBERRY CRUMBLE - A COUPLE COOKS
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5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 286 per serving
- Clean and quarter the fresh berries. Or if using frozen, run the berries under warm water for about 1 minute in a strainer (they will still be mostly frozen but starting to thaw on the outside). Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- In a medium bowl, mix together the oats, flour, sugar, cinnamon, nuts (if using) and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
- Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
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