Strawberry Crisp Food

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.

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.

STRAWBERRY CRISP

Steps:

• In a mixing bowl, combine oats, flour, brown sugar, and ginger.
• Stir in melted butter and mix until mixture is crumbly.
• Stir in almonds and mix well to combine.
• Preheat oven to 350°F.
• In another larger bowl, combine quartered strawberries and sugar, mix well to coat.
• Spoon strawberry mixture into a 13" x 9" oven-proof casserole dish or pan.
• Sprinkle crumb topping over strawberries.
• Bake in preheated 350 F oven for 25 minutes or until juices are thick and bubbly and topping is golden brown.
• Serve warm with ice cream.

STRAWBERRY CRISP

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.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

RHUBARB & STRAWBERRY CRISP

Steps:

• In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
• Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
• In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
• If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
• If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
• Either way, the fruit should be tender and the juices bubbling when finished cooking.
• I love serving with a scoop of vanilla ice cream or frozen yogurt.

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 RHUBARB CRISP

Steps:

• In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
• In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
• Bake at 350 degrees for 35-40 minutes in preheated oven.

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.

FRESH HOMEMADE STRAWBERRY CRISP

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!