Strawberry Apple Crisp Food

STRAWBERRY AND APPLE CRUMBLE

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.

STRAWBERRY CRISP

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.

VERY BERRY APPLE CRISP

Steps:

• Preheat the oven to 375°.
• In a mixing bowl, combine the apples, berries, sugar, flour, cinnamon, and nutmeg; toss until well incorporated.
• Spoon mixture into an ungreased 9-inch square baking dish.
• To make the topping: in a small bowl, combine oats, brown sugar, and flour.
• Add butter and stir until moist and crumbly.
• Sprinkle topping over apple mixture.
• Bake for 50-60 minutes or until filling is bubbly and topping is golden brown.
• Serve warm or at room temperature.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

STRAWBERRY APPLE CRISP

Steps:

• Preheat oven to 350.
• Wash strawberries, remove stems and cut in half. If very large, cut in quarters.
• Peel apples and cut into small slices.
• Mix filling ingredients and put in 2 1/2 quart casserole.
• Mix topping ingredients, except for margarine.
• Cut in margarine until crumbly.
• Spread topping on top of fruit filling.
• Bake for 45 minutes or until just starting to brown.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
• Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
• Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.

APPLE-STRAWBERRY RHUBARB CRISP

Steps:

• Mix all the topping ingredients together in medium bowl, mix till crumbly.
• Preheat oven to 400°F
• Combine all filling ingredients in large bowl and toss well to coat.
• Transfer to 8x8 dish.
• Crumble topping evenly on top.
• Bake till fruit is tender when pierced with fork and top is crisp, 30-35 minutes.
• At 20 minutes, cover with foil if needed to keep top from over-browning.
• Cool 20 minutes, serve.

RHUBARB STRAWBERRY APPLE CRISP

Steps:

• Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
• Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish.
• Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.

STRAWBERRY CRISP FOR TWO

Steps:

• Preheat oven to 375°F.
• Melt butter in small saucepan over low heat.
• Add oatmeal, brown sugar and cinnamon.
• Mix well and remove from heat.
• Divide strawberries between 2 oven-proof dishes.
• Sprinkle 1/2 oatmeal mixture over each.
• Bake 15 minutes or until hot and browned.