Strawberry Tarragon Crumble Recipes

STRAWBERRY-TARRAGON SHRUB

Steps:

• In a medium nonreactive saucepan (such as stainless steel), combine strawberries with sugar and 1/2 cup water. Let stand, stirring a few times, 1 hour.
• Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue to cook, stirring occasionally, until mixture comes to a simmer. Remove from heat and add tarragon. Let stand at room temperature, uncovered, 24 hours. Remove tarragon; strain mixture, discarding solids, and transfer to an airtight container. Refrigerate until cold, at least 1 hour and up to 1 month.
• Fill glasses halfway with ice. Add 3 tablespoons shrub base and 6 ounces seltzer to each; stir once. Garnish with tarragon and fresh berries. Serve immediately.

STRAWBERRY-RHUBARB CRUMBLE

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.

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.

STRAWBERRY CRUMBLE PIE

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.

STRAWBERRY TARRAGON JAM

Steps:

• Put strawberries and sugar in a veavy saucepan and bring slowly to a boil, stirring constantly to dissolve sugar. (If you can, get a stool that is high enough for you to sit on and see into the pot. This will really save your feet!).
• Add tarragon leaves. Reduce heat and simmer, stirring often to prevent burning, until thickened, about 15 minutes.
• Ladle into hot sterilized jars and seal.
• NOTE: You may can these in a hot water bath for 5 minutes, if desired, but the quantity of your yield makes just enough for you to keep a jar or two in the fridge and give one as a gift.

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.

EASY STRAWBERRY CRUMBLE

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.

STRAWBERRY & TARRAGON PANNA COTTA

Steps:

• Put the cream, milk and 4 good tarragon sprigs in a medium pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tarragon into the cream every now and again.
• Meanwhile, soak the gelatine in a bowl of cold water until completely soft. Lightly grease the insides of 6 x 150ml pudding moulds or, if you don't want to turn out the puddings, just have 6 teacups or ramekins ready on a flat tray.
• Stir the caster sugar into the pan, bring the cream back to a simmer, then pass it through a sieve into a jug. Squeeze out as much water as possible from the gelatine, then stir it into the hot liquid until dissolved. Pour the mixture into the moulds, cool for 30 mins at room temperature, then cover and chill in the fridge for 6 hrs or overnight.
• Blend half the strawberries with the icing sugar in a food processor until smooth. Pass through a sieve, then taste for sweetness. Toss the rest of the berries into the sauce. When ready to serve, dip the panna cotta moulds in hot water for 3-4 secs before turning onto plates. Add a little chopped tarragon to the strawberry sauce, then spoon over or around the wobbly creams. Garnish each panna cotta with a tarragon sprig, if you like.