Jumbleberry Browned Butter Crisp Food

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JUMBLEBERRY CRUMBLE



Jumbleberry Crumble image

A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It's especially wonderful served warm or with a dollop of creamy whipped topping. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

3 cups halved fresh strawberries
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
2/3 cup sugar
3 tablespoons quick-cooking tapioca
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
Optional: Vanilla ice cream or sweetened whipped cream

Steps:

  • In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.

Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 4g fiber), Protein 2g protein.

BROWN BUTTER CRISPIES



Brown Butter Crispies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 11

1 cup Brown Butter, recipe follows, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
3 cups quick-cooking oats
1/2 cup pecans, finely chopped
1 cup (2 sticks) salted butter

Steps:

  • Cream the Brown Butter with both sugars in a stand mixer until well combined.
  • Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
  • Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
  • Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
  • When you are ready to bake, preheat the oven to 350 degrees F.
  • Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
  • Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.

BROWN BUTTER KRISPIES



Brown Butter Krispies image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

7 tablespoons unsalted butter, plus 1 teaspoon for greasing
One 10 1/2-ounce bag mini marshmallows (about 5 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon pure vanilla extract
6 cups puffed brown rice cereal

Steps:

  • Lightly grease a 9-by-13-inch baking dish with butter and line parchment paper, leaving a 2-inch overhang. Lightly grease the parchment.
  • Melt the butter in a large Dutch oven over medium heat until the foam begins to subside, about 4 minutes. Continue cooking, stirring constantly with a heat-resistant rubber spatula, until the butter solids brown in the bottom of the pan, another minute or two.
  • Add the marshmallows, cinnamon, salt and vanilla. Reduce the heat to low and cook, stirring, until the marshmallows are evenly melted. Remove the pan from the heat and stir in the puffed rice cereal until evenly coated.
  • Pour the mixture into the prepared baking dish and gently press down to smooth the top. Let cool to room temperature, about 20 minutes.
  • Cut into the desired shapes using a paring knife or cookie cutters.

BUMBLEBERRY CRUMBLE



Bumbleberry Crumble image

A delicious fruit pie without the hassle of rolling out crusts!

Provided by deldobuss

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon white sugar
¾ cup butter
1 egg
5 ½ cups mixed frozen berries
1 ½ cups white sugar
¼ cup all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
  • Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
  • Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
  • Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 77.6 g, Cholesterol 69 mg, Fat 18.6 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 132 mg, Sugar 46.7 g

CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS



Caramelized Brown Butter Rice Krispies Treats image

This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They're so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)

Provided by Julia Moskin

Categories     easy, dessert

Time 15m

Yield 30 to 50 treats

Number Of Ingredients 3

8 ounces butter, salted or unsalted, preferably cultured, plus extra for pan
2 10 1/2-ounce bag marshmallows (see note)
1 12-ounce box Rice Krispies cereal

Steps:

  • Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
  • In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
  • When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
  • Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 57 milligrams, Sugar 9 grams, TransFat 0 grams

JUMBLEBERRY BROWNED BUTTER CRISP



Jumbleberry Browned Butter Crisp image

The flavor of the caramelized butter really makes this crisp unique. While baking, it will fill your house with the most delicious aroma. Use whatever berry combination you desire. Tastes amazing with whipped cream, ice cream, or a big dollop of Greek yogurt.

Provided by Chef V

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 8

Number Of Ingredients 13

¾ cup butter
¾ cup white sugar
1 tablespoon cornstarch
1 lemon, zested
lemon, juiced
1 tablespoon vanilla extract
4 cups frozen mixed berries, thawed
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch pie dish.
  • Melt butter in a small saucepan; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with browned bits in it, 5 to 10 minutes. Cool to room temperature, about 15 minutes.
  • Combine white sugar, cornstarch, lemon zest, lemon juice, and vanilla extract in a bowl. Add thawed berries and toss gently. Transfer berry mixture to the bottom of the greased pie dish.
  • Combine flour, oats, brown sugar, baking soda, baking powder, and salt in another bowl. Stir in 1/2 cup browned butter until mixture is evenly wet and crumbly. Spread evenly over top of berry mixture.
  • Bake in the preheated oven until golden brown, 35 to 40 minutes. Remove from oven and allow to cool slightly before serving.

Nutrition Facts : Calories 464.3 calories, Carbohydrate 74.5 g, Cholesterol 45.8 mg, Fat 18.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 11.1 g, Sodium 258.7 mg, Sugar 51.4 g

JUMBLEBERRY PIE (SUMMER BERRY PIE)



Jumbleberry Pie (Summer Berry Pie) image

Categories     Berry     Dairy     Dessert     Bake     Kid-Friendly     Summer     Gourmet     Small Plates

Number Of Ingredients 16

For 2 recipes pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 cups blackberries, picked over and rinsed
3 cups blueberries, picked over and rinsed
2-1/2 cups raspberries or other summer berries such as red currants or boysenberries picked and rinsed
1/3 cup cornstarch
1-1/2 cups sugar plus additional for sprinkling the pie
1/4 cup fresh lemon juice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
1 tablespoon unsalted butter, cut into bits
1/4 cup half-and-half
peach and brown sugar ice cream as an accompaniment if desired

Steps:

  • To make pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
  • Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
  • Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425°F. oven for 20 minutes, reduce the heat to 375°F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling. Serve the pie with the ice cream.

BROWNED-BUTTER RHUBARB CRISP



Browned-Butter Rhubarb Crisp image

Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a great way to use the odds and ends of fruit in your refrigerator. This recipe highlights one of spring's finest flavors: rhubarb. It is often paired with berries, but here, rhubarb shines on its own, with tart, puckery flavor and gorgeous color. Browned butter and almonds add toasty, nutty notes to the topping, making this an almost-effortless, high-impact dessert. You may notice that 2 tablespoons of the butter aren't browned; they are added to the hot browned butter to cool it down a bit so that you can use it immediately. Feel free to swap an equal amount of rolled old-fashioned oats for the almonds in the topping. Serve this cozy dessert with whipped cream or ice cream, if you like.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1/2 cup plus 2 tablespoons/141 grams unsalted butter
1 1/4 cups/160 grams all-purpose flour
1/2 cup/100 grams light brown sugar
1/2 cup/55 grams sliced almonds
1/2 teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt
2 pounds rhubarb, chopped into 1-inch pieces (8 cups)
1/2 cup plus 2 tablespoons/113 grams granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla paste or extract
1/2 teaspoon finely grated orange zest
Pinch of kosher salt
Vanilla ice cream or lightly sweetened whipped cream, to serve

Steps:

  • Heat oven to 350 degrees. Meanwhile, brown the butter: Melt 1/2 cup/113 grams of the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, a few minutes. Transfer the butter to a medium heatproof bowl. Cut the remaining butter into 2 pieces and add it to the bowl with the hot butter. Stir occasionally until all the butter melts.
  • Add the flour, brown sugar, almonds and salt to the butter, and stir together until evenly combined and clumps form. You may need to use your fingers to do the last bit of mixing.
  • Prepare the rhubarb: In a 9-by-9-inch (or 9-inch round) baking dish, combine the rhubarb, granulated sugar, flour, vanilla paste, orange zest and a pinch of salt. Stir until combined and evenly mixed. Press the rhubarb gently into the pan, then scatter the crumble evenly over the top.
  • Bake until the topping is deep golden brown and the rhubarb juices are bubbling, 55 to 65 minutes. Cool slightly, then serve warm with ice cream or lightly sweetened whipped cream. Store any leftovers in an airtight container in the fridge for up to 2 days. The topping will soften as it sits.

SUMMER MEMORIES: JUMBLEBERRY CRUMBLE WITH SHORTBREAD TOPPING



Summer Memories: Jumbleberry Crumble With Shortbread Topping image

This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy!

Provided by French Tart

Categories     Pie

Time 50m

Yield 1 Jumbleberry Crumble, 6 serving(s)

Number Of Ingredients 6

700 g assorted frozen fruit
blackberry, raspberries, blackcurrants, redcurrants, blueberries, bilberries, cherries and strawberries
1 -4 tablespoon sugar, to taste
225 g plain flour
110 g butter, cut into small pieces
75 g caster sugar

Steps:

  • Pre-heat the oven to gas mark 4, 350°F (180°C).
  • You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
  • First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don't have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
  • Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.

Nutrition Facts : Calories 357.8, Fat 15.2, SaturatedFat 9.4, Cholesterol 39.2, Sodium 131.2, Carbohydrate 50.4, Fiber 1.3, Sugar 14.7, Protein 5

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