Posts Tagged ‘desserts’
She often made this and then while it was still warm, scoop us some out and put a big scoop of vanilla ice cream on it. I can remember I would sit there until there as long as I could watching the ice cream melt all along the sides of the streusal bars and pool along the bottom.
|Berry Streusal Bars|
- 1 cup rolled oats (instant)
- 3/4 cup steel cut oats
- 1 cup AP flour
- 1 cup brown sugar
- 1/4 tsp salt
- 1 rounded tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 3/4 cup butter +3 Tbl
- 1 cup blueberries – fresh
- 1 cup diced strawberries – fresh
- Preheat oven to 350F.
- In a large bowl, combine flour, sugar, oats, cinnamon, nutmeg and salt.
- Mix well to break up lumps of flour and sugar.
- Melt the 3/4 cup of butter and add it, along with the vanilla, to the oat mixture.
- Stir until moistened.
- Gently fold in the blueberries and strawberries trying not to bruise them
- Grease and flour an 8×8 glass baking pan
- Dump the mixture into the pan and firmly press it down making sure to not break the fruit. Essentially want it to be compacted and tight. This is what’ll form the bars for you.
- Melt remaining butter and drizzle it over the bars. Bake for 25-35 minutes or until the top is golden brown, the let cool completely – this can take up to 45 minutes!
The only downfall about this is that it doesn’t have a long shelf life as the addition of fruit in it will cause it to get soggy after a few days. You can store it in the fridge but I would recommend making this the day or at most, the day before.
What I love most about crockpots is their convenience. Plop a piece of meat in ‘em, some veggies, broth, etc… set it and forget about it until 5-8 hours later.
I do have one important bit of advice with crock pot cooking.
REFRAIN FROM OPENING THE LID WHILE COOKING!!! This allows heat to escape. If you must do so, add another 20 minutes to your cooking time to ensure food is properly cooked.
|Crock Pot Butterscotch Apple Crumble|
- 5 cups yellow apples, peeled and sliced
- 2/3 cup brown sugar plus 2 TBL
- 3/4 cup flour plus 3 Tbl
- 3/4 cup quick-cooking oats
- 3 1/2 oz. pkg. cook-n-serve butterscotch pudding mix
- 1 1/2 tsp. ground cinnamon
- 1 Tbl lemon juice
- ½ tsp salt
- 3/4 cup cold butter cut into small chunks
- 1/2 cup butterscotch ice cream topping
- Mix 3/4cup flour, oats, pudding mix, 1 tsp cinnamon, brown sugar and salt in a bowl.
- Using a pastry cutter or fork, cut in butter until coarse crumbs form. Set aside.
- Whisk the 3 Tbl flour, 1/2 tsp cinnamon and lemon juice together; pour over apples and gently toss.
- Place apples in slow cooker.
- Sprinkle over course crumble mixture over top.
- Cover and cook on low 4-5 hours or until the apples are just tender.
- Partially uncover the last hour as this will harden the topping.
- Scoop out and drizzle on some butterscotch topping. Serve with ice cream.