Strawberry Raspberry Blueberry Crisp Food

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.

TRI-BERRY CRUMBLES

Steps:

• Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
• In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
• For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.

A LITTLE FRUIT WITH MY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
• For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
• Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
• For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
• Scoop out the crisp with a spoon and top with sweetened whipped cream

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.

RHUBARB BLUEBERRY CRISP

Steps:

• In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

"BLUEBARB" BLUEBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
• Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
• Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

RASPBERRY CRISP

Steps:

• In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.