FROZEN BERRY CRUMBLE
You can use any fruit, but this recipe with frozen berries has a lot of what everyone likes best: the crumble! It's on the bottom and the top and absolutely delicious. This is great right out of the oven with freshly made whipped cream or vanilla ice cream.
Provided by paralee
Categories Desserts Crisps and Crumbles Recipes
Time 1h55m
Yield 10
Number Of Ingredients 9
Steps:
- Defrost frozen berries for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
- Toss berries, white sugar, and cornstarch together in a large bowl; set aside.
- Combine oats, brown sugar, flour, pecans, and cinnamon in a separate large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press 1/2 of the mixture over the bottom of the prepared pan.
- Bake in the preheated oven for 7 to 8 minutes. Cover with berry mixture. Sprinkle remaining crumble mixture over the berries. Continue to bake until fruit is bubbly and topping is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 67.3 g, Cholesterol 48.8 mg, Fat 26.1 g, Fiber 4.9 g, Protein 4.6 g, SaturatedFat 12.4 g, Sodium 12.8 mg, Sugar 44.1 g
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
DOUBLE-BERRY WHITE CHOCOLATE CRUMBLE BARS
Sugar cookie mix does double duty in these summery bars forming the base and tasty crumble topping. We love that these bars are loaded with fresh raspberries and blueberries with a finishing touch of white chocolate drizzle to pull it all together.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
- In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
- Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
- In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 22 g, TransFat 0 g
BLUEBERRY CRUMBLE
This super-easy blueberry crumble features sweet berries with a brown sugar, almond and oat topping that only gets better with the cool creaminess of vanilla ice cream. Try it with other fruit, such as peaches, for a different variety. -Elizabeth Tomlinson, Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a greased 9-in. microwave-safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on high for 7-8 minutes or until thickened, stirring twice. , Meanwhile, in a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberry mixture. , Microwave, uncovered, on high for 2-3 minutes or until butter is melted. Serve with ice cream.
Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 96mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.
EASY BLUEBERRY CRUMBLE
A delicious crumble best made with frozen blueberries is unmatched when served warm with vanilla ice cream.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
- Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
- Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 56.1 g, Cholesterol 22.9 mg, Fat 9.9 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 83.7 mg, Sugar 38.6 g
FRESH FRUIT AND BERRY CRUMBLE
Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.
Provided by United Soybean Board
Categories Trusted Brands: Recipes and Tips United Soybean Board
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Berry Mixture: Place berries in baking dish, sprinkle with sugar.
- Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
- Sprinkle the flour mixture over the berry mixture.
- Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 30.4 g, Fat 7.5 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 4.7 mg, Sugar 19 g
BERRY CRUMBLE
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
- In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
CHUCK'S BERRY CRUMBLE
Steps:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, toss the berries together. Add the flour, and sugar give it a good toss. Transfer the berries into a lightly greased 8-inch square baking dish.
- Crush the dried oats, granola and corn flakes into another mixing bowl. Add the brown sugar, and melted butter. Toss well, so that all the dried ingredients get nice and buttery.
- Cover the berries with the buttery crumble. Bake for approximately 40 minutes until the crumble is golden brown and the fruit starts to bubble on the sides.
- Serve with a ball of vanilla ice cream.
VERY-BERRY OAT CRUMBLE
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
- Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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