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
SWEET STRAWBERRY CRISP
I found this recipe on the New York Daily News website. Strawberries will soon be coming back into season (they are really a winter fruit in my part of the world) and I can't wait to try this one out.
Provided by Mirj2338
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Prepare the streusel:
- In an electric mixing bowl on low speed, using the paddle attachment, beat flour, sugars and salt briefly to combine.
- Add the butter, increase the mixer speed and beat.
- Watch closely, and as soon as the streusel is light and beginning to come together, stop beating. The dough should consist of pea-size balls. Don't overmix, or you'll have clumps.
- Refrigerate for 15 to 20 minutes.
- Prepare the fruit:
- In a large mixing bowl, stir together the berries, brown sugar, cornstarch, vanilla extract and salt. Allow to stand for 5 minutes.
- Spoon the strawberry mixture into a large baking dish or 6 to 10 individual ovenproof dishes.
- Cover the fruit with large balls of streusel, mounding streusel crumbs around them.
- Bake for 20 to 30 minutes, depending on the size of the dish. Rotate the dish from the top to the bottom oven shelf halfway through the baking time.
- When the top is crisp and the fruit is soft and bubbling, the dessert is ready.
- Some hints:.
- Chilling the mixing bowl and the beaters for an hour or so before you prepare the streusel will make a more tender topping.
- Use any combination of berries that you like.
- This dessert is best served warm with vanilla ice cream.
Nutrition Facts : Calories 794.9, Fat 37.8, SaturatedFat 23.4, Cholesterol 97.6, Sodium 266.9, Carbohydrate 109.7, Fiber 4.4, Sugar 59.6, Protein 7.2
CLASSIC OLD-FASHIONED RHUBARB STRAWBERRY CRISP
A timeless classic! Been in my recipe box since I was a teenager! I believe this came from one of my grandmothers like so many of my cherished recipes :) When I make this for my friends who need to eat gluten free I remove all flour and add 1/3 cup cornstarch to the fruit. I also normally skip the flour in the topping myself, but I love the fruit part best!
Provided by valeriefromWI
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
- 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
- 3) place fruit mixture evenly on bottom of pan.
- 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
- 5) Evenly distribute topping over fruit in pan.
- 6) Bake about 35 minutes until golden and bubbly.
Nutrition Facts : Calories 441.5, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 113.1, Carbohydrate 80.3, Fiber 3.4, Sugar 54.2, Protein 4.4
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
This recipe appeared in our local newspaper. I made the recipe with imported strawberries and surprisingly, it turned out very good. I am looking forward to making this again with our fresh, local strawberries which should start about June 15th. This recipe is quick and easy to make.
Provided by William Uncle Bill
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine oats, flour, brown sugar, and ginger.
- Stir in melted butter and mix until mixture is crumbly.
- Stir in almonds and mix well to combine.
- Preheat oven to 350°F.
- In another larger bowl, combine quartered strawberries and sugar, mix well to coat.
- Spoon strawberry mixture into a 13" x 9" oven-proof casserole dish or pan.
- Sprinkle crumb topping over strawberries.
- Bake in preheated 350 F oven for 25 minutes or until juices are thick and bubbly and topping is golden brown.
- Serve warm with ice cream.
Nutrition Facts : Calories 370.4, Fat 18.6, SaturatedFat 10, Cholesterol 46.3, Sodium 117.8, Carbohydrate 49.5, Fiber 4.4, Sugar 34.2, Protein 4.9
EASY STRAWBERRY CRISP
A cake mix makes this so simple. Serve with whipped cream or vanilla ice cream. If strawberries are not in season, you can use 2 16 oz. bags of frozen strawberries. I used a non-stick baking pan sprayed with Pam and it didn't stick. I think next time, I will add some raspberries and maybe some blueberries in with the strawberries.
Provided by Recipe Reader
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Place strawberries in 9 X 13 baking pan.
- Cover the strawberries with half of the dry cake mix.
- Scatter half of the butter pieces over the dry mix.
- Cover with the remaining dry cake mix.
- Scatter the remaining butter pieces over the top.
- Bake 60 minutes, until golden brown.
Nutrition Facts : Calories 273.9, Fat 16.4, SaturatedFat 8.4, Cholesterol 33.2, Sodium 311.3, Carbohydrate 31, Fiber 1.5, Sugar 17.4, Protein 2
ROASTED PORK LOIN WITH ROSEMARY AND GARLIC
Make and share this Roasted Pork Loin With Rosemary and Garlic recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
- Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
- Remove it from the oven and let the meat rest about 15 minutes before slicing.
Nutrition Facts : Calories 447.1, Fat 26.2, SaturatedFat 9.1, Cholesterol 131, Sodium 106.3, Carbohydrate 1.7, Fiber 0.1, Sugar 0.4, Protein 41.2
PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE
These crispy pork medallions are treated to a refreshing strawberry sauce that's ideal for a springtime or summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place whole strawberries, water and bouillon in a food processor; process until blended. Place flour, eggs and bread crumbs in separate shallow bowls., Cut pork into 1/2-in. slices; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with salt and pepper. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere., In a large skillet, heat 2 tablespoons butter over medium-high heat. Add pork; cook until tender, 2-3 minutes per side. Remove from pan; keep warm., In same pan, saute garlic in remaining butter 1 minute. Stir in strawberry mixture; heat through. Serve pork with sauce; if desired, top with sliced strawberries.
Nutrition Facts : Calories 422 calories, Fat 25g fat (13g saturated fat), Cholesterol 203mg cholesterol, Sodium 811mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
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