Strawberry Crisps Recipes

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 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:

• Preheat the oven to 110°C/225°F.
• Slice the strawberries very thinly; blot any excess juices with kitchen paper and lay on a baking tray lined with parchment paper.
• Dry the slices in the oven for 1 hour until almost dry, turn over, then continue to dry out in the oven until crisp but not golden (this could take up to a further 1-1 1/2 hours).
• Turn off the oven and leave to cool.
• If you are not using the crisps straight away, store them in an airtight container.

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:

• 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 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 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.