MIXED BERRY CRUMBLE (WITH OAT-FREE STREUSEL TOPPING)
This mixed berry crumble/crisp is made with a delicious selection of fresh berries, topped with a delicious crunchy streusel topping (without oats), and offers plenty of ways to customize! It is a super simple, quick mid-week dessert and can easily be made vegan and gluten-free with just a couple of ingredient swaps!
Provided by Samira
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Prepare the filling. Mix the berries, sugar, cornflour, and vanilla extract in a large mixing bowl. You can also do this directly in the dish you plan to bake them in (and save up on washing).
- Prepare the streusel topping. Mix the flour, coconut, butter (room temp is best), sugar, and salt. Mix the ingredients until well combined. It's best to use your fingertips to help the butter soften and get mixed with the rest of the dry ingredients - and also create the thick crumb-like consistency of the crumble topping. Add the nuts and mix to combine.
- Combine and bake the berry crumble. Pour the berry mixture into a baking dish (20x30cm/8x12"-inch rectangular or 25cm/10" round tin). Then top it with the buttery mixture.Bake in the oven for about 25 minutes at 180ºC/350ºF (fan-assisted). The crumble is ready when it starts bubbling and the crust is golden. If you want it more golden on top, turn on the grill (broiler) and heat for 2-3 minutes until it's browned further.
Nutrition Facts : ServingSize 1 serving, Calories 282 kcal, Carbohydrate 40 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 21 mg, Sodium 119 mg, Fiber 3 g, Sugar 23 g
BERRY CRISPS WITH STREUSEL
Steps:
- Heat the oven to 350 degrees F.
- Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping.
- Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
- Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
- Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
- Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month.
- Yield: about 3 cups
TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING
I've never had so many compliments on something so simple to prepare. It's from Betty Crocker's Simple Winter Meals. I think you will agree that it's a real keeper!
Provided by kennilyn
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, mix oats, 1/2 cup flour and the brown sugar.
- Cut in butter, using pastry blender (or two knives) until crumbly.
- Stir in pecans; set aside.
- In large bowl, mix remaining ingredients.
- Spread in baking dish.
- Sprinkle oat mixture over top.
- Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.
Nutrition Facts : Calories 542.8, Fat 19.8, SaturatedFat 10.1, Cholesterol 40.7, Sodium 129.1, Carbohydrate 89.4, Fiber 7, Sugar 63.6, Protein 4.3
BLUEBERRY CRISP WITH WALNUT STREUSEL TOPPING
The topping for this can be made up to a day ahead and chilled. This is a must served with vanilla ice cream!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
- Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
- Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
- For the filling; place the berries in a large bowl.
- Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
- In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
- Transfer/spread the berry mixture to prepared baking dish.
- Sprinkle the topping mixture over evenly.
- Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
- Cool slightly before serving.
- Delicious!
Nutrition Facts : Calories 727, Fat 32.9, SaturatedFat 13.5, Cholesterol 50.9, Sodium 139.8, Carbohydrate 107.8, Fiber 7.4, Sugar 69.6, Protein 7.9
BLUEBERRY CRISP WITH CINNAMON-STREUSEL TOPPING
Categories Dessert Bake Blueberry Walnut Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine 2 1/2 cups blueberries and 3/4 cup sugar in large saucepan. Cook over low heat until berries soften and release their juices, stirring frequently, about 8 minutes. Mix in remaining blueberries. Transfer mixture to 13 x 9 x 2-inch glass baking dish.
- Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 6 tablespoons sugar in large bowl to blend. Gradually add cooled melted butter, mixing with fork until small moist clumps form. Sprinkle streusel over berries.
- Bake until topping is crisp and golden and filling is bubbling, about 45 minutes. Cool slightly. Serve with whipped cream.
DOUBLE-BERRY CRISP
This sweet-tart treat has an extra-crispy topping, thanks to the addition of cornflakes. Orange juice and orange peel accent the blueberry-raspberry flavor. -Bernadette Beaton, Goose River, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the sugar, cornstarch, orange juice, orange zest and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts :
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