Strawberry Muesli Crumble Food

STRAWBERRY MUESLI CRUMBLE

Steps:

• Preheat oven to 200°C.
• Lightly grease ovenproof dish with some butter (I use oil spray).
• Arrange strawberries in dish.
• To make muesli topping combine muesli, brown sugar, flour and butter.
• Using fingertips rub until well combined.
• Crumble muesli mixture over strawberries and bake for 15-20 minutes.
• Cool in dish 5 minutes, dust with icing sugar and serve.

STRAWBERRIES AND CREAM MUESLI

Steps:

• Layer the oats, flax seeds, chia seeds, coconut, strawberries and apples into two 1-pint jars.
• In a pitcher, mix up the milk, half-and-half, coconut milk, heavy cream, sugar, vanilla and salt. Pour over the seeds and fruit in the jars. Put the lids on the jars, shake them and place them in the fridge for at least 5 hours, but preferably overnight.

STRAWBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
• Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
• Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
• Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.

FRESH STRAWBERRY CRUMBLE

Steps:

• Preheat oven to 375°.
• In a large bowl, combine white sugar, 2 tablespoons flour, and strawberries.
• Place strawberry mixture in a buttered 9x13 baking dish.
• Combine the rest of the ingredients until crumbly. Scatter over strawberry mixture. Bake for 45 minutes. Serve warm with vanilla icecream or whipped cream.

EASY STRAWBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking pan.
• Combine 2 cups biscuit mix with white sugar. Stir in milk and egg and beat with an electric mixer until well combined. Pour mixture into the prepared baking pan and spread sliced strawberries over top.
• Combine remaining 1/2 cup biscuit mix with brown sugar. Add softened butter and stir with a fork until crumbly. Spread topping over the strawberries.
• Bake in the preheated oven until golden brown, about 40 minutes.

APPLE & GINGER MUESLI-TOPPED CRUMBLE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C. Put the apples in a 1.5 litre pie dish. Pour over the fruit juice, then add the ginger, and 1 tbsp of its syrup and stir together.
• Make the topping. Tip the flour into a large bowl. Add the fat and cut into small pieces using a round-bladed knife, so that it is evenly distributed through the flour. Stir in the muesli, sugar and sunflower seeds, then scatter evenly over the apples to cover them.
• Bake for 40-45 minutes until golden and crunchy on top. Leave to cool slightly for 5-10 minutes before serving with reduced fat Greek yogurt or low-fat natural yogurt.