Frozen Strawberry Crumble Recipe 445 Recipes

FROZEN STRAWBERRY CRUMBLE RECIPE - (4.4/5)

Steps:

• structions Preheat oven to 325° F. Combine flour, brown sugar, almonds and melted butter and spread in 8×8″ pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool Once cooled, evenly press 2/3 of the mixture in the 8×8″ deep dish to create crust. Beat egg whites and granulated sugar until stiff. Beat whipping cream until soft peaks form. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust. Sprinkle remaining crust/crumb mixture on top. Freeze for 3-6 hours. Cut in squares to serve. Garnish with additional strawberries if desired.

FROZEN FRUIT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl and squash together with your fingers into a crumble texture. Sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Stir through the flaked almonds, if using. Can be done up to two days ahead and stored in an airtight container.
• Sprinkle the ground almonds over the base of an ovenproof dish, then spoon in the fruit. If the berries are sour, sprinkle over a little extra brown sugar. Sprinkle the crumble mix over the fruit and bake for 15 mins. Rest for 5 mins before serving with ice cream, custard or cream.

FROZEN BERRY CRUMBLE

Steps:

• Defrost frozen berries for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
• Toss berries, white sugar, and cornstarch together in a large bowl; set aside.
• Combine oats, brown sugar, flour, pecans, and cinnamon in a separate large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press 1/2 of the mixture over the bottom of the prepared pan.
• Bake in the preheated oven for 7 to 8 minutes. Cover with berry mixture. Sprinkle remaining crumble mixture over the berries. Continue to bake until fruit is bubbly and topping is golden brown, 30 to 40 minutes.

STRAWBERRY CRUMBLE

Steps:

• Preheat a convection oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour sliced strawberries for filling into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.
• Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.
• Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.
• Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.
• Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.

CLASSIC STRAWBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place strawberries, white sugar, cornstarch, and lemon zest in a large bowl; stir to combine. Let stand for 10 minutes.
• Combine flour, oats, brown sugar, cinnamon, and salt in another large bowl. Stir to combine. Cut cold butter pieces into flour mixture with a pastry blender until mixture is crumbly and butter is about pea-sized.
• Evenly spoon strawberry mixture into the prepared baking dish. Sprinkle oat mixture on top of the strawberries, making an even layer.
• Bake in the preheated oven until the strawberry liquid is bubbling and the surface has browned, 35 to 40 minutes. Remove from oven and allow to cool for 10 minutes before serving.