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 CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka; pulse a few times until the dough starts coming together but is still crumbly. Turn out onto a sheet of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl. Using your fingers, work the butter into the mixture until clumpy. Refrigerate until ready to use.
- Put a baking sheet in the lower third of the oven; preheat to 400 degrees F. Make the filling: Combine the strawberries, brown sugar, granulated sugar, tapioca, lime juice, cardamom and salt in a large bowl. Stir until the sugar and tapioca are dissolved and the strawberries are evenly coated. Set aside.
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers or a fork. Refrigerate until firm, at least 15 minutes. Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping. Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.
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.
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
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 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 & RHUBARB CRUMBLE
Have a garden glut of fruit? Turn your bounty into a pretty pink pud with crunchy almond topping and serve warm with vanilla ice cream
Provided by Sara Buenfeld
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
- Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
- Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 55 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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.
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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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