Gently fold in the diced strawberries. It may help to use your fingers to stir and mix until combined. You can also use frozen strawberries, but make sure they are fully thawed and drained of any excess water. Of course this quick and easy summer dessert wouldn't be complete without a crumbly and crisp oat streusel topping. Instructions. It makes an amazing contrast to the strawberries. Add the cubed butter and combine with your hands, squishing the butter in, until you have coarse crumbles. Sprinkle over rhubarb mixture. Instructions. Bake at 375 degF for about 50 minutes. Advertisement. Preheat oven to 425 F and spray a 6-count jumbo muffin tin with non-stick spray. While the crust is baking, combine the cut strawberries, cornstarch and granulated sugar in a large bowl. Brown sugar sweetens the topping and seeds from vanilla bean add richness and depth to the strawberry layer underneath. Pre-heat oven to 375F. 1 cup all-purpose flour (120 grams) 1/2 cup old-fashioned rolled oats (45 grams) 1/3 cup unsweetened shredded coconut (25 grams) 1/4 teaspoon salt (2 grams) 6 tablespoons unsalted butter (90 grams) 3/4 cup granulated sugar (150 grams) 1/2 teaspoon vanilla extract (2.5 grams) Stir into dry ingredients until just blended. Add flour, cinnamon, and nutmeg; beat just until blended. In a small bowl, stir together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and pinch salt. Carefully fold in chopped strawberries and then pour into small, greased loaf pans. Also, make the streusel topping and set aside. Add egg, mix well. It would help me a ton . I've also added some spices, which I listed as "(optional)", because the book doesn't provide any. Bake for 30-35 minutes, until the streusel topping begins to brown. In a large bowl, stir together flour, baking powder and salt. In a medium bowl, combine the brown sugar, oats and pecans. In a large mixing bowl, stir together 1 3/4 cups flour, 3/4 cup sugar, cinnamon, baking powder, baking soda and salt. This Strawberry Crisp recipe is about to become your go-to strawberry dessert whether for potlucks, picnic, barbecues or for a lazy Sunday afternoon. Combine flour, brown sugar, oats, and salt. Sprinkle over batter. Heat oven to 375F. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Cut the butter into pieces and using a pastry cutter or two knives, cut the butter . 5. Fill muffin liners full with batter, top with remaining strawberries and then sprinkle streusel crumble on the top. Step 2. In another bowl, whisk together yogurt, egg and oil or melted butter. Combine all of the streusel ingredients together in a small bowl and set aside. Whisk together flour, oats, brown sugar, baking soda, and salt in a large bowl. Mix until the butter is about pea-sized and clumpy. Add granulated sugar, brown sugar, pure vanilla extract, ground nutmeg, cornstarch, and a pinch of salt. Let set at room temperature. Set aside. Bake until a wooden pick inserted in center comes out clean, 1 hour and 15 minutes. Fold half of the streusel mixture into the batter and stir to combine. Preheat the oven to 400 degrees Fahrenheit. Carefully fold in chopped strawberries and then pour into small, greased loaf pans. Finally, Step Six: Add the strawberries to the muffin batter and fold gently to combine.

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