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.
STRAWBERRY CRISP
A wonderful way to use those you-pick strawberries from the farm. Very easy, most ingredients you will already have on hand too. This can also be served warm, a la mode.
Provided by jpepp
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 36.7 g, Cholesterol 32.5 mg, Fat 13 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 98.8 mg, Sugar 20.6 g
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
CLASSIC STRAWBERRY CRUMBLE
The strawberries are tender and jammy in this classic strawberry crumble. The lemon zest adds a lovely freshness. The crumble adds a nice crunchy texture and warm spices. The dessert overall is well balanced, it's sweet, but not too sweet.
Provided by Jasmine
Categories Crisps and Crumbles
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Place strawberries, white sugar, cornstarch, and lemon zest in a large bowl; stir to combine. Let stand for 10 minutes.
- Combine flour, oats, brown sugar, cinnamon, and salt in another large bowl. Stir to combine. Cut cold butter pieces into flour mixture with a pastry blender until mixture is crumbly and butter is about pea-sized.
- Evenly spoon strawberry mixture into the prepared baking dish. Sprinkle oat mixture on top of the strawberries, making an even layer.
- Bake in the preheated oven until the strawberry liquid is bubbling and the surface has browned, 35 to 40 minutes. Remove from oven and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 52.6 g, Cholesterol 40.7 mg, Fat 16.6 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 168.2 mg
EASY STRAWBERRY CRUMBLE
This strawberry crumble is easy to assemble and perfect if you are looking for a quick dessert and have fresh strawberries on hand. Serve with whipped topping or vanilla ice cream.
Provided by ramblinrose
Categories Crisps and Crumbles
Time 1h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 314 calories, Carbohydrate 47.2 g, Cholesterol 40.3 mg, Fat 12.6 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 495.5 mg, Sugar 23.4 g
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- Clean and quarter the fresh berries. Or if using frozen, run the berries under warm water for about 1 minute in a strainer (they will still be mostly frozen but starting to thaw on the outside). Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
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