Strawberry Crisp Food
STRAWBERRY CRISP
Make and share this Strawberry Crisp recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly.
- In another bowl, mix strawberries and white sugar together.
- Grease an 8" square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top.
- Bake at 350º for 45 minutes. Serve warm or cold with whipped cream.
Nutrition Facts : Calories 782.1, Fat 29.7, SaturatedFat 15.3, Cholesterol 61, Sodium 221.3, Carbohydrate 125.8, Fiber 5.5, Sugar 84.1, Protein 8
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 CRISP
The absolute best strawberry crisp recipe! Easy to make with a buttery oat topping and juicy filling. Perfect for fresh or frozen berries!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Place a rack in the center of your oven and heat the oven to 375 degrees F. Prepare the topping: In a medium microwave-safe bowl, place the butter and coconut oil. Heat the butter in the microwave for 30 seconds, then continue heating in 15-second bursts, just until the butter and coconut oil melt. Add the oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest. Stir until clumps form (some will be small and some will be large). Place in the refrigerator while you prepare the filling.
- Hull and quarter the strawberries (you will have about 6 cups total), then place them in a large mixing bowl. Add the cornstarch, honey, lemon juice, and vanilla. Stir to combine. Transfer to a 9x9-inch baking dish, including any juices that collect in the bottom of the bowl.
- Remove the topping from the refrigerator and scatter it evenly over the strawberries. Bake until the topping is golden brown in places and the fruit is hot and bubbling, about 40 to 50 minutes. Check the topping at the 20-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil, then continue baking as directed. Remove from the oven and let cool a few minutes. Enjoy warm with a big scoop of vanilla ice cream.
Nutrition Facts : ServingSize 1 (of 8), Calories 293 kcal, Carbohydrate 44 g, Protein 3 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 15 mg, Fiber 4 g, Sugar 25 g, TransFat 0.2 g, UnsaturatedFat 3 g
FRESH HOMEMADE STRAWBERRY CRISP
This fresh tasting Strawberry Crisp is quick to toss together and uses fresh or frozen strawberries. A simple, easy to prepare summer dessert that can be enjoyed all year round!
Provided by Janelle
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F
- Spray an 9 x 9 inch square pan with non-stick cooking spray.
- In a bowl toss strawberries, 1/4 cup sugar and cornstarch.
- Place berries into prepared pan.
- In a separate bowl, mix flour, oats, 1/3 cup white sugar, brown sugar, cinnamon and salt.
- Add melted butter and mix well.
- Pour oatmeal mixture on top of berries.
- Bake for 35 minutes or until topping is golden and berries are bubbly.
- Serve immediately with a scoop of vanilla ice cream!
Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 17 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 240 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STRAWBERRY CRISP FOR TWO
A delicious summer twist on Apple Crisp. Any type of berries may be used. We love this served with milk, ice cream or whipped cream!
Provided by Leslie
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 256.8, Fat 7.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 60.4, Carbohydrate 46.7, Fiber 3.8, Sugar 30.4, Protein 3.3
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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.
- In a medium bowl, mix together the oats, flour, sugar, cinnamon, nuts (if using) and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
- Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
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