Skillet Strawberry Crumble Recipes

CAST-IRON BERRY CRISP

Steps:

• Prepare the berries: Preheat the oven to 375 degrees F. Grease a 12-inch cast-iron skillet with butter and set aside. In a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the pan and smooth into an even layer.
• Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving.

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.

RHUBARB CRISP

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

SKILLET STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
• Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
• Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
• Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
• Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
• To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
• To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
• Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

SKILLET STRAWBERRY CRUMBLE RECIPE

Steps:

• Heat cast iron skillet over medium heat.
• Combine strawberries, sugar, lemon juice, and cornstarch in skillet and cook until strawberries are softened and liquid thickens (about 5-7 minutes)
• In a separate bowl, combine oats, brown sugar, and butter.
• Sprinkle crumble over strawberry mixture.
• Bake for 10 minutes.
• Top with ice cream and enjoy! Best served warm.