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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Berry pies and tarts
- Strawberry pies and tarts
This strawberry tart with a crumble topping is a summertime tradition in our family! Use supermarket shortcrust pastry to speed things up.
3 people made this
- 1 (320g) shortcrust pastry sheet, arranged and trimmed in a 23cm (9in) tart tin
- 150g caster sugar
- 100g plain flour
- 85g butter
- 1 pinch ground nutmeg
- 575g fresh strawberries, hulled
- 100g caster sugar
- 60g plain flour
- 1 tablespoon cornflour
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 200 C / Gas 6. Place a rimmed baking tray on lowest shelf in the oven to catch any fruit juices as the tart bakes.
- In a medium bowl, mix 150g caster sugar, 100g plain flour, 85g butter and a pinch of nutmeg until smooth and fluffy.
- Place cleaned strawberries in a deep bowl. In a separate bowl, mix together 100g caster sugar, 60g plain flour and cornflour. Gently coat berries with this mixture trying not to crush the berries.
- Pour strawberries into prepared pastry base mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover strawberries with crumble topping and top crumble with about 15 pea-sized knobs of butter. Wrap edges of pastry with foil to prevent burning.
- Bake pie in preheated oven for 20 minutes, then reduce heat to 190 C / Gas 5 and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumble topping and then finish baking.
Reviews & ratingsAverage global rating:(345)
Reviews in English (283)
By utilizing the suggestions of previous reviewers and adding a couple of my own, this pie turned out beautifully. I'll definitely be making this pie again and again. Here's what I recommend. 1) Taste your strawberries first to determine how sweet they are. This will help you decide how much sugar to use. 2) As suggested by a previous reviewer, discard the excess sugar, flour and cornstarch mixture to prevent your pie from becoming goopy and soupy. 3) Make a brown sugar oatmeal crumble topping for your pie by combining one stick of butter, 1 cup brown sugar, 3/4 cup oatmeal, 3/4 cup flour, 1/2 teaspoon cinnamon and a pinch of salt. The topping will be beautiful and brown.-16 Jun 2007
This pie was very easy and very sweet! I thought the crumble topping might taste better made with brown sugar?! It seemed to harden up a lot and not really "crumble". I may try brown sugar next time I make it. Also, a tip if you have extra flour, sugar and cornstarch that does not mix in completely with the strawberries throw it out and do not add it to the pie. I made that mistake and it all sunk to the bottom of the pie so there was a thick layer of white gooey liquid at the bottom. Other than that it was a quick and delicious pie!-10 Mar 2003
by Debbi H
This was the best strawberry pie I've ever had! I didn't know if I'd like a baked strawberry pie, as I'd only had the fresh, unbaked kind before but this was fantastic! As soon as I sampled my first slice I was already planning to bake another!!! Incidentally, I prefer it chilled and not eaten warm, as I believe you taste the flavors better.-11 Jun 2006
Coconut strawberry crumble bars
These strawberry bars with coconut almond crumble are delicious, easy to make and perfect as a simple dessert served with a scoop of ice cream or as scrumptious snack. The jammy strawberry filling can be made with fresh or frozen strawberries which means you can have these delicious bars all year round.
I made this for a gathering with many young families. I used 1 1/2 times the berry mixture and 2 times the crumble topping in a 9 x 13 dish. It was quickly licked clean. One little girl was crying on her way out the door that she wanted more. Her mom told her she could have pie when she got home. She replied, "I don't want just any pie I want THAT pie." I think I can call that a success.
Perfect! I double everything and make it in a 13x9 pan. Love the subtle ginger and nutmeg flavors - it makes this a bit different and special.
I substituted coconut oil for the butter and it came out superb. (I was out of butter). Thank you for the recipe!
I have made this crisp several times and it is always a hit. I pour mine into a 9x13 baking dish and place a baking sheet under it in the oven to catch any spillage. I use oat flour in place of the all purpose. I increase the oats in the topping to 1 cup, and increase the cinnamon to 2 teaspoons. I serve this with yogurt cheese. It freezes well if you have any leftover.
I will agree about the topping. there wasn't enough. The topping to fruit ration is off. I recommend increasing the topping by an extra 1/2 NOT doubling it. I also increased the amount of sugar mixed with the berries by adding an extra 1/8 cup of sugar. I can't say this was outstanding, but it was tasty.
I made this recipe for the first time to bring to a small dinner party. I usually try our a recipe before I serve it but based on the reviews I thought I would chance it and I was not disappointed. The mixed berry crisp was a big hit at the party! I followed the recipe as directed. The only change that I would make would be to double it because it was that popular!
This is by far the best fruit crisp ever. Delish. Follow recipe exactly.
Delicious and fast! Small note: Use a cookie sheet below the dish to keep any extra bubbled-out berry juice from falling to the bottom of the oven.
I have prepared this recipe on many occasions as described and it's a winner. However this year I tried to make it gluten free using almond flour to accomdodate my nephew. Bad call!! It definitely needs the flour to hold the topping together. Without the flour it's basically a very caloric ice cream topping. So if anyone has any suggestions to make this recipe without the flour in the topping, I would welcome the advice.
I've made this recipe many times and family and guests love it!
Just made this this morning for me and the girls. The topping was so buttery delicious and the filling was thick and yummy. We used an antioxidant berry mix from Costco that had strawberries, raspberries, cherries and pomegranates. Yum!! g^á^f
Used this recipe to make in individual 1 pint wide mouth mason jars as part of a birthday/4th of July BBQ. I made one and a half times the recipe and it was perfect for 13 desserts. Baked one off last evening and it turned out exactly as I wanted it to. I cannot wait to serve these today!
Outstanding!! I made it exactly as stated in the recipe, except I think I had closer to 7 cups of berries. My guests raved! Can't wait to make again. Would be an easy recipe to multiply for a large group.
Made this after receiving a last minute invite to a dinner party, had everything on hand and used ingredients exactly as written. There was plenty of topping, in fact if anything Iɽ have gone for a cup or two more berries. Sugar level was just right.
Easy and so yummy - especially with vanilla bean ice cream. After making this once, I will never make berry pie again. My new go-to dessert.
easy and delicious. I used half rappadura half sugar for the white sugar. definitely best served fresh and warm, but heated up in the microwave next day was still tasty. serve with breyers vanilla ice cream with fresh ground cinnamon and a few fresh berries. topping was a little much, but Iɽ just add more frozen berries to even it out. yum!
This was so easy and very delicious! I made 1.5x the topping, and it was just the right amount. Like other reviewers, I did add a bit of extra sugar to the fruit for fear that the fruit would be too tart, but I would not do that next time. With the extra bit of topping, it was just a bit too sweet.
My family loved this! I read other reviews and "tweeked" it a bit also. I added 2 MORE T. of sugar to berries as the recipe only calls for 1/4 C and was tart. I used frozen mixed berries (blackberries, blueberries, strawberries, and rasberries) from Hy-Vee. I also doubled the topping part of the recipe. Which actually didn't need to be doubled, but maybe just half again, because recipe wasn't enough and doubling it was too much. WIll definately make again and this one is a KEEPER! Serve warm with vanilla icecream. ( haagen dazs)
I made this exactly as the recipe said (except I cut everything in half) and thought it was delicious. My topping to fruit ratio was a little off but I think that's because I should have taken it out of the oven earlier given the halving of the ingredients. I used blackberries and strawberries. Definitely a keeper!
This is delicious! i used 6 cups of frozen and fresh blueberries, strawberries, raspberries and a handful of frozen cherries. I doubled the topping but probably didn't need to since when I cut in to the crisp, it was very thick with crust (though delicious tasting). I love the smell and taste of the ginger and nutmeg. I only cooked it for 45 minutes because last time I made it, I cooked it for 1 hour and thought it was too long. Serve it with vanilla ice cream! All the grownups at my friend's party loved it!
I bumped up the sugar, as one reviewer had suggested and doubled the topping as a few others did. My family loved it! I made the crisp Memorial Day weekend. On Tuesday when I returned to work, I brought some leftovers for my co-workers. I had some very unhappy family members!! I will be making this again.
I have a surplus of frozen blueberries in the freezer, and have made this recipe twice using just blueberries. It has a very nice taste and texture, without being overly sweet.
My family loved this. I did increase the topping a bit (1 c. whole wheat pastry flour, 1 cup oats, ect.). I used 2 cups raspberries, 2 cups blueberries, and 2 cups strawberries. The strawberries seemed almost out of place, but they were a good addition.
Super quick, good for entertaining.
Simple and yummy. I used a combination of blackberries and blueberries, more fruit than the recipe suggested so I adjusted flour etc accordingly. I took the other reviewers' suggestion and doubled the topping which I think works out well as the fruit is pretty tart. Served with vanilla ice cream.
Strawberry and Ricotta Tarts-Crostate di Ricotta e Fragole
We have been enjoying strawberry season here for weeks!I had to bake these Strawberry and Ricotta Tarts-crostate di ricotta e fragole a couple of times as soon as I was baking with ripe spring berries!!
I adore baking with strawberries. I think I went a little overboard these last few weeks and baked quite a few desserts with strawberries. There were juicy and plump strawberries tempting me wherever I went. Not that anyone was complaining.
I started to get busy baking and the first thing I made was this and it was huge success. The custard like filling made with ricotta and eggs is heavenly as a base for the delicate strawberries. The tart is buttery and delicate. Like many Italian desserts, it’s not overly sweet.
Dad's strawberry crumble tart recipe - Recipes
My children have gone back to school today after the half term holidays. I was tidying up their bedroom this morning and found lots of crumbs of half eaten biscuits under their beds!
Do they need more sugary treats? I have to say that I rarely buy biscuits but I keep some in the cupboard for unexpected guests and they know where they are stored.. until today that I have moved them to the top cupboard.
Even if I often bake cakes which they love, shop bought biscuits are quite appealing to children with their lovely packaging but it is such a shame that they don't taste of much they are just loaded with sugar and if you read the label it is often the first ingredient you see on the list. Ingredients are presented from largest to the smallest which means that there is more of the first ingredient listed on the label than any other ingredient. The last ingredient on the list is the one in the smallest amount.
To curb their sugary craving I made a strawberry crumble ready for when they come back from school (good mummy hey?). It is very simple to prepare and so delicious with fresh strawberries in season now in the UK.
- - 150 g - just over 1 cup - 3 tbsp - 1 - 50 g - 1/4 cup - 90 g - 3/8 cup - 200 g / 7 oz + extra to decorate - 4 tbsp + extra to decorate - of 1 lemon - to sprinkle
In a bowl put the flour, the cornmeal, the egg, lemon zest, softened diced butter and mix well.
Working with your fingers rub the mixture together until it resembles fine breadcrumbs.
Put half of the mixture on a round baking tray (measuring approx 22 cm or 8.6 inch diameter) covered by parchment paper and spread the jam on top.
Wash your strawberries, cut them into thin slices and place them on the jam.
Cover with the remaining pastry and cook at 190C/ 370F for 30 minutes or until golden.
Let the cake cool down. Decorate it with powdered sugar, jam and fresh strawberries. You can serve it with creme fraiche, vanilla ice cream or whipped cream.
Strawberry Crumble Bars
I’m fairly certain these strawberry crumble bars could pass for breakfast — what with the oats and all — but they’re equally at ease when warm with ice cream for dessert. Your call. (Jump to Recipe)
We’ve got a star on our hands today, my friends. These strawberry crumble bars are dead simple to make, very few ingredients, yet taste like a summer day and (according to Brian) a super fancy Special K bar all wrapped in one. I’m not sure if that last part is really a compliment, but he meant it to be.
The truth is, these strawberry crumble bars did not start out as bars at all. They started out as croissants. Confusing, I know.
You see, I created these bars as part of a spring recipe collaboration with over 100 other talented food bloggers, and our challenge was to create a recipe featuring strawberries. I have a couple recipes on the site already that include strawberries (like scones and cake) but I wanted to create something new and exciting, and maybe you can see where this is going before I could, but I got a little overambitious.
I’d seen a few videos recently on the internets concerning how to make croissants. Those light, flaky, lovely pastries that I adore but have never been brave enough to tackle myself, best leaving them to snooty French pastry chefs and the like. But Sally’s Baking Addiction’s recipe challenge this month was to bake croissants, and if you’re interested, you really should check it out – she’s the best of the best when it comes to clear baking instructions. I felt like it was a sign.
So of course, in my eternal wisdom, I determined that the first time I would ever make croissants from scratch would be the time I also attempted to change the basic croissant recipe and make strawberry croissants. No, not regular croissants that have strawberries inside them — that would be far too simple and pedestrian. Croissants made with strawberry compound butter instead of normal butter. And of course, I’d first make that strawberry compound butter myself. As if croissants don’t already take long enough to make.
Are you rolling your eyes at me yet?
I don’t really need to tell you what happened. You already know. It was a total and unmitigated disaster. Not only did it take ALL day, ruin my apartment, and cover me and every possible surface, including my camera, in sticky strawberry butter and flour, the damn things turned out dense and floppy and somehow burned on the bottom and so un-croissant-like that you’d think I tried to make tough strawberry biscuits.
Where is the crying emoji when you need it?
After I’d pulled myself together and cleaned (and cleaned, and cleaned…) my apartment, I took a day off baking to reflect. I realized that in trying to execute on my grand idea of these strawberry croissants, I’d gotten carried away from what the purpose of this little blog really is.
My goal is not to create Insta-famous unconventional pastries lots of people, far more talented than me, are doing that. My goal is to create simple yet sophisticated recipes you can make any day (or at least, any weekend day) for yourself, your family, and your friends. Approachable, yet nuanced (my dad’s word for it). Ready for any occasion, even just a Tuesday on the couch. Those are my kind of recipes, and they always have been.
And so these strawberry crumble bars came to life. A simple oat, butter, flour and brown sugar base, which doubles as the crumble on top. Diced strawberries tossed with lemon zest, a tiny bit of sugar, and cornstarch, letting their flavor shine. A bright lemon glaze to set it off. This is my kind of baking.
These bars are just as appropriate served with yogurt at the breakfast table as they are warmed with ice cream at dessert. You honestly can’t go wrong eating them straight out of the pan standing over the stove, either. Not that I speak from experience or anything.
Like I said, Brian calls these “Special K bars on steroids” so take that for what you will. It’s true that the bright and buttery strawberry flavor is slightly reminiscent of them. You’ll just have to try them and tell me if you agree.
See below the recipe for links to all the other recipes from bloggers participating in our strawberry roundup!
- 1 recipe pastry for a 9 inch single crust pie
- ¾ cup white sugar
- ¾ cup all-purpose flour
- 6 tablespoons butter
- 1 pinch ground nutmeg
- 4 cups fresh strawberries, hulled
- ½ cup white sugar
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture be careful not to crush berries.
Pour berries into prepared pie crust mounding them in the middle mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.
Old Fashioned Rhubarb Cobbler Recipe:
It’s rhubarb season. I spend the entire year marking rhubarb recipes in my vintage cookbooks. So when my Dad’s rhubarb plant started to produce once again, I ran right out to harvest some and started baking.
If you are harvesting your own rhubarb, remember to cut off the leaves (they are poisonous) and wash the stalks thoroughly before using.
My first recipe this year is this easy rhubarb cobbler recipe that I pinned in My Shelby County Homemakers Cookbook from 1980. It reminds me a lot of my Grandma’s Apple Crisp and Cherry Crisp, both are crisp recipes without oatmeal. We also have a Cherry Rhubarb Crisp that features Maraschino cherries!
Our 43 Best Summer Fruit Crisp, Crumble, and Cobbler Recipes
Some sonkers are made with a cakelike batter while others come with a pie crust. Among the crusters there are schisms as to whether a sonker has a top crust, a bottom crust, or both. And then there are a few devoted outliers who make their sonkers with no crust at all, but with delectable dumplings floating on top of a sauce of hot sweetened fruit. All sonkers seem to have in common a sweetened milk “dip” that is poured on top and baked to a glaze, although at least one sonker-maker makes the dip with moonshine.
Fillings can be made with any fruit or berry, but the two overwhelmingly preferred are peach and sweet potato. In her delightful cookbook Sweet Potatoes, April McGreger, founder-chef of the Farmer’s Daughter line of jams and condiments, offers a superb recipe for the latter. In keeping with the spirit of sonker riffing, however, Emily Hilliard, blogger at Nothing in the House, came up with a few change-ups for this version, including increasing the sorghum syrup for a deeper mountain note.
"These are delicious, I took them on a weekend camping trip and they disappeared quickly. I followed the recipe exactly and wouldn't change a thing!"
"I made this for Labor Day and it was such a hit. The fresh berries make this out of this world. Very rich and sweet. The cake was also nice and moist."