Strawberry And Apple Crumble Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Combine the strawberries, apples, granulated sugar, walnuts, and cinnamon in a saucepan over medium heat and cook, stirring occasionally, until soft.
• Divide the strawberry-apples mixture among the tart shells.
• Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal. Gently mix in the brown sugar. Sprinkle a thick layer of the crumble mixture on top of the fruit. Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes.
• Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners' sugar. Garnish with strawberry slices.
• In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well. Add the cream. Add the flour all at once and mix to a smooth dough. Divide the dough in half and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick. (Freeze the other half of the dough for another use.) Cut the dough into 4 parts and line 4 (4-inch) tart pans. Line each tart with parchment paper and fill with dried beans. Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more.
• Let cool on a rack.

Steps:

• 1. 1. Preheat oven to 350°F. Brush a round spring form pan with melted butter or spray to lightly grease. Line the base with wax paper. Place the prepared pan on a baking tray. 2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large spoon to fold in the combined flour and the milk until well combined. 3. Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top. No need to force the fruit into the batter. 4. To make the crumble topping, place the flour and butter in a bowl. Use your fingertips or hand held pastry blender to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add in the sugar. 5. Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the center comes out clean. Set aside in the pan for 10 minutes before transferring entire spring form pan to a wire rack to cool slightly. Release the spring form sides and transfer to platter, or serve from the bottom of the spring form pan before serving. Serve cake warm or at room temperature. I have also had this cold as a "coffee cake" for breakfast and is wonderful.
• 2. Notes: You can make this recipe up to 1 day ahead if serving whole for guests. Store in an airtight container in the fridge. Bring to room temperature to serve. To reheat individual slices, place on a microwave-safe plate and heat in microwave on Medium for 1 minute or until warm. This may also be frozen after cooling completely. Wrap in cling wrap and place in large freezer bag. This would need to be cut in 1/2 or 1/4 sections. Let thaw out in fridge or counter. Would not recommend to "food save" this product to store or freeze.
• 3. Per slice: Calories 189 Total Fat 3.1g Saturated Fat 1.54g Cholesterol 37.54mg Sodium 22.75mg Total Carbohydrate 36g Dietary Fiber 1.65g Sugars 15.05g Protein 4.44g

Steps:

• In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly. , Line a 9-in. pie place with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.