Strawberry Crisp Recipes

Steps:

• Preheat oven to 350*F
• Spray an 9 x 9 inch square pan with non-stick cooking spray.
• In a bowl toss strawberries, 1/4 cup sugar and cornstarch.
• Place berries into prepared pan.
• In a separate bowl, mix flour, oats, 1/3 cup white sugar, brown sugar, cinnamon and salt.
• Add melted butter and mix well.
• Pour oatmeal mixture on top of berries.
• Bake for 35 minutes or until topping is golden and berries are bubbly.
• Serve immediately with a scoop of vanilla ice cream!

Steps:

• Preheat the oven to 425 degrees.
• Prepare the streusel:
• In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine.
• Add the butter, increase the mixer speed and beat.
• Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps.
• Refrigerate for 15 to 20 minutes.
• Prepare the fruit:
• In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes.
• Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes.
• Cover the fruit with large balls of streusel, mounding streusel crumbs around them.
• Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time.
• When the top is crisp and the fruit is soft and bubbling, the dessert is ready.
• Some hints:.
• Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping.
• Use any combination of berries that you like.
• This dessert is best served warm with vanilla ice cream.

Steps:

• Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly.
• In another bowl, mix strawberries and white sugar together.
• Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top.
• Bake at 350º for 45 minutes. Serve warm or cold with whipped cream.

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Steps:

• Whipped cream or ice cream, for serving
• Preheat the oven to 350 degrees F.
• Filling:
• Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.
• Topping:
• In a food processor combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.
• Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.
• It's berry delicious!

Steps:

• Oatmeal Ice Cream:
• Combine milk, cream, cinnamon sticks, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer.
• Stir in the steel cut oats, quick oats and the butter; continue stirring on a low heat for 5 minutes or until it begins to thicken.
• Combine your yolks and the remaining sugar in a bowl and whisk until well combined. Temper the egg mixture into the hot liquid let the ice cream base cook until it coats the back of the spoon.
• Quickly strain through a chinois so that the oatmeal does not solidify. Put into a water bath to chill.
• When the base is cold pour into the ice cream machine and spin.
• Roasted Strawberries:
• Preheat oven to 400 degrees F.
• Clean and cut the strawberries depending on the size of them in quarters or halves, as long as they are all the same size in the end.
• Sprinkle 1/4 cup of sugar over the cut strawberries and a pinch or salt.
• Rub a sheet pan or cookie sheet, with butter until nicely covered. Place the buttered sheet pan in the oven for 2 to 3 minutes so it gets very hot. Carefully pull the sheet pan out of the oven and pour the strawberries on the hot sheet pan (be careful of the splatter). Place the sheet pan with the strawberries back in the oven for 3 minutes. After the 3 minutes pull out of the oven let cool slightly and enjoy.
• Oatmeal Streusel:
• Preheat oven to 350 degrees F.
• Cut your cold butter into small dice and set aside in the refrigerator.
• Combine all the ingredients, oats, sugar, flour, salt, cinnamon. Put the dry ingredients in a stand mixer with the paddle attachment on a medium-slow speed. Mix until all the ingredients are evenly dispersed. Add the cold butter and drop the diced butter into the mixer only a few cubes at a time. While the machine is running do not walk away from it, you do not want the mixture to over mix. You will know that the streusel is done when it has just come together and the color will change from pale light brown to medium tan.
• Grease a 1/2 sheet pan or cookie sheet with cooking spray then a piece of parchment paper.
• Sprinkle the streusel onto the cookie sheet.
• Bake for 5 to 10 minutes depending on the how crunchy or chewy you like it to be.
• Assembly:
• In a sundae glass of your choice first layer the bottom with roasted strawberries, then oatmeal streusel then a scoop of the oatmeal ice cream. Repeat layers and garnish with a cinnamon stick and fresh strawberries.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9x13-inch baking dish.
• Combine 1 1/2 cup flour, 1 1/4 cup sugar, butter, rolled oats, and salt in a bowl; mix by hand or with a pastry cutter until crumbly and well mixed. Spread over strawberry mixture.
• Bake in the preheated oven until bubbly and light brown, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

Steps:

• In a mixing bowl, combine oats, flour, brown sugar, and ginger.
• Stir in melted butter and mix until mixture is crumbly.
• Stir in almonds and mix well to combine.
• Preheat oven to 350°F.
• In another larger bowl, combine quartered strawberries and sugar, mix well to coat.
• Spoon strawberry mixture into a 13" x 9" oven-proof casserole dish or pan.
• Sprinkle crumb topping over strawberries.
• Bake in preheated 350 F oven for 25 minutes or until juices are thick and bubbly and topping is golden brown.
• Serve warm with ice cream.

Steps:

• Place strawberries in a bowl and toss with 3 tablespoons sugar. Let sit until the juices release, 10 to 15 minutes. Stir in cornstarch, vanilla, and salt until combined; set aside.
• Combine oats, flour, sugar, butter, and salt for streusel in a bowl. Mix with your hands until crumbly and butter is in tiny bits.
• Preheat an air fryer to 350 degrees F (175 degrees C). Spray 4 individual-sized ramekins with nonstick spray.
• Divide strawberry mixture evenly among all 4 ramekins. Top with streusel, dividing evenly.
• Air fry in the preheated air fryer until streusel is golden brown, 10 to 12 minutes.

Steps:

• Preheat oven to 375°F.
• Melt butter in small saucepan over low heat.
• Add oatmeal, brown sugar and cinnamon.
• Mix well and remove from heat.
• Divide strawberries between 2 oven-proof dishes.
• Sprinkle 1/2 oatmeal mixture over each.
• Bake 15 minutes or until hot and browned.

Steps:

• In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
• In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
• Bake at 350 degrees for 35-40 minutes in preheated oven.

Steps:

• Mix sugar and 2 Tbsp. of the flour in large bowl. Add berries; toss to coat. Place in 13x9-inch baking dish.
• Mix remaining 1/2 cup flour, crushed grahams, oats, sugar, almonds, cinnamon, butter, oil and water. Sprinkle evenly over berry mixture.
• Bake at 375°F for 35 to 40 minutes or until lightly browned. Cool slightly.