BROWN BUTTER CRISPIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Cream the Brown Butter with both sugars in a stand mixer until well combined.
- Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
- Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
- Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
- When you are ready to bake, preheat the oven to 350 degrees F.
- Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
- Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.
JUMBLEBERRY CRUMBLE
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It's especially wonderful served warm or with a dollop of creamy whipped topping. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.
Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 4g fiber), Protein 2g protein.
BROWNED-BUTTER RHUBARB CRISP
Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a great way to use the odds and ends of fruit in your refrigerator. This recipe highlights one of spring's finest flavors: rhubarb. It is often paired with berries, but here, rhubarb shines on its own, with tart, puckery flavor and gorgeous color. Browned butter and almonds add toasty, nutty notes to the topping, making this an almost-effortless, high-impact dessert. You may notice that 2 tablespoons of the butter aren't browned; they are added to the hot browned butter to cool it down a bit so that you can use it immediately. Feel free to swap an equal amount of rolled old-fashioned oats for the almonds in the topping. Serve this cozy dessert with whipped cream or ice cream, if you like.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Meanwhile, brown the butter: Melt 1/2 cup/113 grams of the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, a few minutes. Transfer the butter to a medium heatproof bowl. Cut the remaining butter into 2 pieces and add it to the bowl with the hot butter. Stir occasionally until all the butter melts.
- Add the flour, brown sugar, almonds and salt to the butter, and stir together until evenly combined and clumps form. You may need to use your fingers to do the last bit of mixing.
- Prepare the rhubarb: In a 9-by-9-inch (or 9-inch round) baking dish, combine the rhubarb, granulated sugar, flour, vanilla paste, orange zest and a pinch of salt. Stir until combined and evenly mixed. Press the rhubarb gently into the pan, then scatter the crumble evenly over the top.
- Bake until the topping is deep golden brown and the rhubarb juices are bubbling, 55 to 65 minutes. Cool slightly, then serve warm with ice cream or lightly sweetened whipped cream. Store any leftovers in an airtight container in the fridge for up to 2 days. The topping will soften as it sits.
BROWN BUTTER APPLE CRISP BARS
These bars are a delicious new way to enjoy apple crisp.
Provided by Kim
Categories Bar Cookies
Time 1h45m
Yield 16
Number Of Ingredients 16
Steps:
- Place 1/2 cup butter in a medium, light-colored saucepan over medium-low heat. Cook, swirling often, until butter is browned and fragrant, about 10 minutes. Pour into a large mixing bowl and set brown butter aside.
- Combine apples, 2 tablespoons brown sugar, 2 tablespoons butter, lemon juice, 1/4 teaspoon cinnamon, and pinch of salt in the same saucepan. Place the pan back over medium-low heat and cook, stirring occasionally, until apples are softened, about 10 minutes.
- Mix water and cornstarch together in a small bowl or measuring cup. Pour mixture into the saucepan and stir to combine. Cook until mixture thickens slightly, 1 to 2 more minutes. Remove pan from the heat and let cool slightly.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch square baking pan with enough parchment paper to have overhang on all sides.
- Add oats, flour, 1/2 cup brown sugar, remaining 1 teaspoon cinnamon, vanilla, baking soda, nutmeg, and 1/4 teaspoon salt to the brown butter and mix until well combined. Measure out 1 cup of this mixture and set aside for topping.
- Pour remaining oat mixture into the prepared pan; firmly press into an even layer. Pour apples and sauce over the crust and spread into an even layer. Sprinkle with reserved oat mixture.
- Bake in the preheated oven until top is golden brown and crisp, 30 to 35 minutes. Remove from the oven and let cool completely, about 30 minutes, before slicing into 16 bars.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 21.7 g, Cholesterol 19.1 mg, Fat 7.8 g, Fiber 1.5 g, Protein 1.8 g, SaturatedFat 4.7 g, Sodium 89.7 mg, Sugar 11.2 g
VERY BERRY CRISP
I love this recipe because it's easy, low-fat, versatile and delicious! The crispy topping is flavored with graham cracker crumbs, cinnamon and almonds and doesn't taste light at all. Great with frozen yogurt or whipped topping. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the berries, sugar and 2 tablespoons flour; transfer to an 11x7-in. baking dish coated with cooking spray. , In a small bowl, combine the cracker crumbs, oats, brown sugar, almonds, cinnamon and remaining flour. Stir in the oil, butter and water until moistened. Sprinkle over berries., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown.
Nutrition Facts :
More about "jumbleberry browned butter crisp recipes"
BLACKBERRY CRISP | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
RIDICULOUSLY EASY BLUEBERRY CRUMBLE - INSPIRED TASTE
From inspiredtaste.net
JUMBLEBERRY CRUMBLE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 1
BUMBLEBERRY CRISP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
DOUBLE-CRUNCH BUMBLEBERRY CRISP | CANADIAN LIVING
From canadianliving.com
CHERRY AND BROWN BUTTER BUCKWHEAT CRISP - EDMONTON …
From epaper.edmontonjournal.com
BROWNED BUTTER BOURBON APPLE CRISP | GOOD LIFE EATS
From goodlifeeats.com
THE EASIEST STRAWBERRY BLUEBERRY BROWNED BUTTER COBBLER
From joythebaker.com
JUMBLEBERRY BROWNED BUTTER CRISP | THE BEST RECIPES
From thebest4foodsrecipes.blogspot.com
MULBERRY CRISP RECIPE | EDIBLE SOUTH FLORIDA
From ediblesouthflorida.ediblecommunities.com
JUMBLEBERRY BROWNED BUTTER CRISP - EASY COOK FIND
From easycookfind.com
JUMBLEBERRY BROWNED BUTTER CRISP - EASY COOK FIND
From easycookfind.com
ALLRECIPES
From allrecipes.com
THE BEST BLUEBERRY CRISP RECIPE | COOKIES & CUPS
From cookiesandcups.com
MIXED BERRY CRISP | CANADIAN LIVING
From canadianliving.com
BROWNED BUTTER BLUEBERRY CRISP - HEATHERS HOME BAKERY
From heathershomebakery.com
BROWN BUTTER BLUEBERRY PEACH CRISP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MISO AND GOCHUJANG BUTTER ROAST CHICKEN - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
JUMBLEBERRY BROWNED BUTTER CRISP RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love