Best 15 Strawberry Crumble Recipes

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

STRAWBERRY CRUMBLE PIE

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.

STRAWBERRY AND APRICOT CRISP WITH PINE-NUT CRUMBLE

Steps:

• Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.

STRAWBERRY AND RHUBARB CRUMBLE

Steps:

• Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
• Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
• Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.

STRAWBERRY CRUMBLE PARFAITS

Steps:

• In a large bowl, combine the flour, brown sugar and pecans; cut in butter until mixture resembles coarse crumbs. Spread into an ungreased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. , In another large bowl, combine the milk, lemon juice and orange juice. Add strawberries. Fold in whipped cream. , Spoon 1 tablespoon of crumb mixture into each parfait glass; top with a scant 3 tablespoonfuls of berry mixture. Repeat layers. Sprinkle with remaining crumb mixture. Freeze until firm. Remove from the freezer 20-30 minutes before serving.

STRAWBERRY BLUEBERRY PEACH CRUMBLE PIE

Steps:

• Instructions Preheat your oven to 450˚. Unroll the piecrust & roll out to a slightly larger diameter. Gently place the piecrust in a large pie dish or quiche dish, fitting the piecrust to the pan or dish. Immerse the peaches in hot or boiling water for 3-5 minutes, which will allow the skins to easily peel away from the fruit. Thinly slice the peaches & overlap the slices in the crust. Chop a few peach slices in the center of the crust. Sprinkle a tablespoon each Signature Secrets & sugar over the peaches. Sprinkle the blueberries over the peaches, removing any leaves, stems or yucky berries along the way. Sprinkle a second tablespoon of Signature Secrets & sugar over the blueberries. Hull the strawberries. Slice the larger berries in half, then layer the strawberries over the blueberries. Sprinkle the last tablespoon each Signature Secrets & sugar over the strawberries. Refrigerate the pie while you make the crumble topping. For the crumble topping, cut the butter into 12 slices, then cut each slice into 4 cubes. Place the cubes into a food processor, & add the remaining ingredients (a). Process until all ingredients have been incorporated (b). Crumble the crumble topping over the fruit (c). Bake the crumble pie for 15 min at 450˚, then reduce the temperature to 350˚ & bake for an additional 50-60 minutes. The crumble topping should be nicely browned & the fruit juices should be bubbling. Let the pie cool completely before serving. Serve with vanilla ice cream or whipped cream.

EASY STRAWBERRY CRUMBLE DESSERT

Steps:

• In a bowl mix together chopped strawberries with 1/2 cup white sugar and 1 Tbsp cornstarch. Stir until sugar is dissolved and strawberries look glossy.
• Transfer to a baking dish.
• In another bowl combine 1/2 cup all-purpose flour, 1/2 cup oats, 1/2 cup brown sugar and 1/3 cup melted butter. Stir until the mixture is crumbly and fluffy.
• Sprinkle all over the strawberries and bake 30-35 min or until strawberries become bubbly in the oven preheated to 375°F Serve with a scoop or two of vanilla ice cream.

STRAWBERRY RHUBARB CRUMBLE SMOOTHIE

Steps:

• Place oats and milk in a blender and let soak for 5 minutes. Add the rest of the ingredients in the order listed and blend until smooth.

STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKY RECIPE - (5/5)

Steps:

• To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners' sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue whipping, it will come together. Topping may be used at room temperature or chilled. Preheat oven to 375 degrees F. Lightly grease a 7-by-11-inch baking dish and set aside. In a medium bowl, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the strawberry mixture into the prepared baking dish. In a medium, mixing bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour the crumb mixture evenly on top of the strawberry mixture. Place the baking dish in the oven and bake for 40 minutes, or until the filling is bubbly and the topping is golden brown. Serve warm with a spoonful of the Irish Whiskey Butter.

CHOCOLATE-STRAWBERRY CRUMBLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In ungreased 13x9-inch pan, pour pie filling and strawberries; stir gently to mix.
• In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly, about 1 to 2 minutes. Crumble over fruit mixture. Sprinkle with walnuts.
• Bake 40 to 45 minutes or until bubbly around edges and top is set. Cool at least 30 minutes. Serve warm with ice cream. Store loosely covered.

STRAWBERRY RHUBARB SUPER CRUMBLE

Steps:

• Pre-heat oven to 375°F.
• Prepare topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
• Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep oven safe dish.
• Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

STRAWBERRY-SOUR CREAM SCONES WITH BROWN SUGAR CRUMBLE

Steps:

• Preheat the oven to 400°. Combine the flour, baking powder, sugar, and salt in a mixing bowl. Cut the butter into the flour until it looks like coarse bread crumbs. Add the strawberries and toss until the berries are coated with flour. Whisk together the egg, sour cream, 1/4 cup of the milk, and vanilla. Pour this onto the flour mixture and then fold them together until all the flour is moistened. If necessary, add up to 1/4 cup of additional milk until a shaggy, moist dough is formed. Try not to overwork the dough. Sprinkle a little flour on your counter, turn out the dough, and sprinkle a little more flour on top. Pat the dough into a circle or rectangle about 1-inch thick, and use a bench scraper to cut the scones into wedges. Transfer the scones to a greased baking sheet. Combine the ingredients for the topping and use your fingers to crumble this evenly over all of the scones. Bake for 20 - 25 minutes until the scones are firm on the outside and golden in spots. Let the scones cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling. These scones are best on the day that they're made. If you're planning on keeping them for several days, skip the topping (which will absorb moisture and get mushy) and instead smear them with butter and a sprinkle of brown sugar just before eating.

STRAWBERRY RHUBARB CRUMBLE

Steps:

• 1. Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
• 2. In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.
• 3. In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.
• 4. Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.
• 5. Leftovers should be stored in refrigerator.

STRAWBERRY RHUBARB CRUMBLE

Steps:

• Topping: Mix all ingredients in a bowl.
• Stir just until mixture becomes crumbly.
• Filling: Cut strawberries in 1/4's; place in lg bowl.
• Stir in remaining ingredients and let stand 15 minutes.
• Lightly butter shallow 3qt baking dish.
• Pour filling into dish.
• Sprinkle with topping.
• Bake at 350* until bubbling (60-70 min).
• Cool on wire rack.

STRAWBERRY CRUMBLE BARS

Steps:

• Heat oven to 400º. Grease a 9x9x2 pan.
• Mix Bisquick, oats and sugar.
• Cut in the butter until fully mixed.
• Press half of the bisquick mixture into the pan and spread the jam on top. Press the rest of the mixture gently on top of the jam.
• Bake 25 to 30 minutes until lightly browned.