Best Strawberry Tarragon Crumble Recipes

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STRAWBERRY CRUMBLE PIE



Strawberry Crumble Pie image

I host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. -Beth Howard, Donnellson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1-1/4 cups all-purpose flour
Dash salt
1/4 cup shortening
1/4 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup quick-cooking tapioca
Dash salt
6 cups halved fresh strawberries
CRUMBLE:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed

Steps:

  • In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet., Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 542 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 509mg sodium, Carbohydrate 79g carbohydrate (44g sugars, Fiber 3g fiber), Protein 5g protein.

CLASSIC STRAWBERRY CRUMBLE



Classic Strawberry Crumble image

The strawberries are tender and jammy in this classic strawberry crumble. The lemon zest adds a lovely freshness. The crumble adds a nice crunchy texture and warm spices. The dessert overall is well balanced, it's sweet, but not too sweet.

Provided by Jasmine

Categories     Crisps and Crumbles

Time 1h15m

Yield 12

Number Of Ingredients 11

nonstick cooking spray
8 cups halved fresh strawberries
¾ cup white sugar
5 teaspoons cornstarch
2 teaspoons freshly grated lemon zest
1 cup all-purpose flour
2 cups old-fashioned oats
¾ cup dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 cup cold unsalted butter, cubed

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.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 52.6 g, Cholesterol 40.7 mg, Fat 16.6 g, Fiber 4.1 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 168.2 mg

STRAWBERRY CRUMBLE



Strawberry Crumble image

I have been making cobbler for my family for years using fresh berries we picked ourselves. As it is now just the two of us, I thought I would rework the recipe some to make it more like a crumble and incorporate some oats! Serve with vanilla ice cream.

Provided by LaDonna Langwell

Categories     Crisps and Crumbles

Time 50m

Yield 8

Number Of Ingredients 12

3 cups sliced fresh strawberries
½ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¾ cup all-purpose flour
¼ cup packed light brown sugar
2 tablespoons white sugar
2 tablespoons quick-cooking oats
1 ½ teaspoons ground cinnamon, divided
¼ teaspoon salt
½ cup unsalted butter, melted, divided
⅛ cup milk

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.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 41.8 g, Cholesterol 30.8 mg, Fat 12 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 67 mg

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