Strawberry Blueberry Cookie Crisp Food

BERRY CRISP

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
• In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
• Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
• Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
• Bake for 45 minutes, until the top is golden and the berries are bubbly.

STRAWBERRY, RASPBERRY & BLUEBERRY CRISP

Steps:

• Mix sugar and 2 Tbsp. of the flour in large bowl. Add berries; toss to coat. Place in 13x9-inch baking dish.
• Mix remaining 1/2 cup flour, crushed grahams, oats, sugar, almonds, cinnamon, butter, oil and water. Sprinkle evenly over berry mixture.
• Bake at 375°F for 35 to 40 minutes or until lightly browned. Cool slightly.

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.

BLUEBERRY-STRAWBERRY CRISP

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
• In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
• Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.

BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F.
• Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
• Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
• Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

STRAWBERRY-BLUEBERRY COOKIE CRISP

Steps:

• Heat oven to 375 degrees.
• Coat a shallow 2-quart casserole with nonstick cooking spray.
• In large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch.
• Spoon into the prepared baking dish and drizzle with orange juice.
• Sprinkle cookie crumbs over fruit mixture.
• Bake at 375 degrees for 20-25 minutes or until bubbly and topping is nicely browned.
• Cool; serve warm.

STRAWBERRY-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
• Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.