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.
STRAWBERRY RHUBARB CRISP
Make and share this Strawberry Rhubarb Crisp recipe from Food.com.
Provided by Chef 5oh
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
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 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-RHUBARB CRISPS WITH CARDAMOM AND NUTMEG
Categories Berry Fruit Dessert Bake Backyard BBQ Strawberry Spice Spring Summer Rhubarb Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For topping:
- Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.
- For filling:
- Preheat oven to 375°F. Butter six 1 1/4-cup custard cups. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
- Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 45 minutes. Serve warm with sweetened whipped cream.
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
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
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
You'll never know this delicious Strawberry Crisp is gluten free! Made with fresh or frozen strawberries and sprinkled with an almond flour-based crumb topping that's made without flour or oats, it's the easiest dessert recipe ever!
Provided by Erin
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 9" pie pan with coconut oil or nonstick spray and set aside.
- Slice strawberries and place them in a large bowl. Add the cane sugar, cornstarch, lemon juice, and vanilla to that same bowl and stir to combine. Allow the berries to sit for 5-10 minutes.
- Meanwhile, make the crumb topping. Add the almond flour, brown sugar, cinnamon, and salt to a separate bowl and stir to combine. Melt the butter and pour it overtop; use a spoon to stir everything together.
- Transfer the strawberries to your greased pie pan, then use your hands to sprinkle the crumb topping over the berries. Place the pie pan in the oven and bake for 28-32 minutes, or until the edges are bubbly and the top is golden brown.
- Let the crisp sit for 5 minutes, then serve warm with a side of ice cream. Enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 29 g, Protein 4 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 144 mg, Fiber 4 g, Sugar 18 g, UnsaturatedFat 3 g, ServingSize 1 serving
STRAWBERRY CRISPS
From BBC UK. Ideas for using these are - with your morning cereal, healthy snack, as topping for a refreshing summer salad, dessert topping etc.
Provided by WaterMelon
Categories Breakfast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the oven to 110°C/225°F.
- Slice the strawberries very thinly; blot any excess juices with kitchen paper and lay on a baking tray lined with parchment paper.
- Dry the slices in the oven for 1 hour until almost dry, turn over, then continue to dry out in the oven until crisp but not golden (this could take up to a further 1-1 1/2 hours).
- Turn off the oven and leave to cool.
- If you are not using the crisps straight away, store them in an airtight container.
Nutrition Facts : Calories 20, Fat 0.2, Sodium 0.6, Carbohydrate 4.8, Fiber 1.2, Sugar 2.9, Protein 0.4
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 SUNDAE
Provided by Food Network
Categories dessert
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Oatmeal Ice Cream:
- Combine milk, cream, cinnamon sticks, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer.
- Stir in the steel cut oats, quick oats and the butter; continue stirring on a low heat for 5 minutes or until it begins to thicken.
- Combine your yolks and the remaining sugar in a bowl and whisk until well combined. Temper the egg mixture into the hot liquid let the ice cream base cook until it coats the back of the spoon.
- Quickly strain through a chinois so that the oatmeal does not solidify. Put into a water bath to chill.
- When the base is cold pour into the ice cream machine and spin.
- Roasted Strawberries:
- Preheat oven to 400 degrees F.
- Clean and cut the strawberries depending on the size of them in quarters or halves, as long as they are all the same size in the end.
- Sprinkle 1/4 cup of sugar over the cut strawberries and a pinch or salt.
- Rub a sheet pan or cookie sheet, with butter until nicely covered. Place the buttered sheet pan in the oven for 2 to 3 minutes so it gets very hot. Carefully pull the sheet pan out of the oven and pour the strawberries on the hot sheet pan (be careful of the splatter). Place the sheet pan with the strawberries back in the oven for 3 minutes. After the 3 minutes pull out of the oven let cool slightly and enjoy.
- Oatmeal Streusel:
- Preheat oven to 350 degrees F.
- Cut your cold butter into small dice and set aside in the refrigerator.
- Combine all the ingredients, oats, sugar, flour, salt, cinnamon. Put the dry ingredients in a stand mixer with the paddle attachment on a medium-slow speed. Mix until all the ingredients are evenly dispersed. Add the cold butter and drop the diced butter into the mixer only a few cubes at a time. While the machine is running do not walk away from it, you do not want the mixture to over mix. You will know that the streusel is done when it has just come together and the color will change from pale light brown to medium tan.
- Grease a 1/2 sheet pan or cookie sheet with cooking spray then a piece of parchment paper.
- Sprinkle the streusel onto the cookie sheet.
- Bake for 5 to 10 minutes depending on the how crunchy or chewy you like it to be.
- Assembly:
- In a sundae glass of your choice first layer the bottom with roasted strawberries, then oatmeal streusel then a scoop of the oatmeal ice cream. Repeat layers and garnish with a cinnamon stick and fresh strawberries.
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- Preheat the oven to 350°F. Lightly grease 6 individual baking pans with coconut oil and place them on a baking sheet to make transferring to and from the oven easier.
- In a large bowl, toss the diced strawberries with the sugar, extract, cornstarch, zest and juice of half a lemon. Stir until the berries are completely coated with the cornstarch and all of the dry ingredients have moistened and created a pink sauce. Divide the strawberries and juices between the individual baking pans. Set aside.
- Using the same mixing bowl, no need to wipe it out, toss the oats, sugar, flour, remaining lemon juice, and olive oil until incorporated. Top each baking pan with some of the prepared oat topping, spreading to cover as much of the berries as possible.
- Bake for 30-35 minutes, until the filling is bubbling and the topping is golden brown. Rest at least 5-10 minutes before serving.
STRAWBERRY RHUBARB CRISP - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
5/5 (4)Calories 296 per servingCategory Dessert
- In a large bowl stir rhubarb, strawberries, brown sugar, cornstarch, vanilla*, and lemon juice to combine. Let stand until you are done with the topping.
- Make the crust with a food processor: Place flour, sugar, salt, and butter in a food processor and pulse a few times until it resembles coarse meal.
- If you don't have a food processor, then make the crust with a pastry cutter or two forks instead: In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal.
STRAWBERRY CRISP - THE SEASONED MOM
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- Preheat oven to 350 degrees F. Grease a 9-inch square or 11x7-inch baking dish, or a 10-inch cast iron skillet and set aside.
- In a large bowl, whisk together the sugar and cornstarch. Add the strawberries and lemon juice and toss gently to coat. Transfer to the prepared baking dish.
- Place the flour, oats, brown sugar, granulated sugar and salt in a food processor or in the bowl of a stand mixer. Pulse or mix on low speed just to combine. Add the cold butter and continue to pulse or mix until the butter is pea-sized and the mixture is crumbly. You can also cut the butter into the dry ingredients by hand using a pastry cutter or two knives if you don’t have a stand mixer or food processor.
STRAWBERRY CRISP (AKA STRAWBERRY CRUMBLE)
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4.3/5 (48)Servings 6Cuisine AmericanTotal Time 50 mins
- Preheat oven to 350˚F. Lightly grease a 9-inch round deep pie dish or 9x13-inch baking dish with cooking spray.
- In a large bowl combine the strawberries with the sugar, cornstarch, and lemon juice. Fold until all fruit is coated. Empty strawberries into the prepared baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Stir together. Cut in the butter with a fork or pastry blender. Use hands to help the crumble come together into chunks. (I like to keep the chunks a little bigger.) Sprinkle crisp topping over the strawberries.
- Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Check the crumble around 25 minutes and cover with foil if it's browning faster than the center bubbles.
STRAWBERRY VANILLA CRISP RECIPE - SALLY'S BAKING ADDICTION
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- Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan that can hold about 2 quarts). Set aside.
- Combine strawberries with the flour, sugar, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
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- Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack, and cool for 5 minutes before serving. Tastes excellent with a scoop of vanilla ice cream on top.
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- Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
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