Best 9 Jumbleberry Browned Butter Crisp Recipes

TRIPLE BERRY BROWN BUTTER CRISP

Steps:

• Preheat oven to 350 degrees.
• Wash and dry fresh fruit and add to a large bowl. Or if using frozen fruit, add the entire bag to a large bowl.
• Sprinkle with sugar and cornstarch and toss till evenly coated.
• In a 9 inch cast iron skillet, add in cubed butter to the bottom then pour in fruit mixture.
• In a medium-size saucepan (preferably a light bottom colored one), add 1 stick of butter over medium heat.
• Cook butter until melted and leave alone to continue to cook and brown.
• Let cook for around 5 minutes. It will start to bubble and you can whisk every so often. You want the butter to change to a caramel color. Brown bits will start to form on the bottom.
• The butter is finished once the caramel color is reached and you can smell the nutty flavor from the brown bits in the bottom.
• Remove from heat and let cool for 10 minutes.
• In a large bowl combine brown butter, flour, oats, brown sugar, cinnamon, and salt. Stir with a wooden spoon until everything is well combined and mixed.
• Sprinkle mixture over the fruit in the cast iron skillet in an even layer.
• Place in preheated oven and cook for 20-25 minutes.
• Remove from oven and let cool for 5 minutes. Serve and enjoy immediately!

BROWN BUTTER CRISPY TREATS

Steps:

• Thoroughly grease a baking sheet with softened butter.
• Add the butter to a large pot set over medium heat. Allow it to melt and bubble up, swirling the pot to keep it moving around, until the butter is a medium golden brown, 3 to 4 minutes. Stir in the regular marshmallows until they're totally melted. Stir in the salt.
• Remove from the heat and pour in the cereal, folding gently the whole time until combined. Then pour in the mini marshmallows and gently fold in. Turn the mixture into the buttered baking sheet and press flat. Let cool completely, and then cut into squares or rectangles.

BROWN BUTTER CRISPIES

Steps:

• Cream the Brown Butter with both sugars in a stand mixer until well combined.
• Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
• Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
• Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
• When you are ready to bake, preheat the oven to 350 degrees F.
• Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
• Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.

JUMBLEBERRY BROWNED BUTTER CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch pie dish.
• Melt butter in a small saucepan; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with browned bits in it, 5 to 10 minutes. Cool to room temperature, about 15 minutes.
• Combine white sugar, cornstarch, lemon zest, lemon juice, and vanilla extract in a bowl. Add thawed berries and toss gently. Transfer berry mixture to the bottom of the greased pie dish.
• Combine flour, oats, brown sugar, baking soda, baking powder, and salt in another bowl. Stir in 1/2 cup browned butter until mixture is evenly wet and crumbly. Spread evenly over top of berry mixture.
• Bake in the preheated oven until golden brown, 35 to 40 minutes. Remove from oven and allow to cool slightly before serving.

JUMBLEBERRY CRUMBLE

Steps:

• In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.

BUMBLEBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
• Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
• Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS

Steps:

• Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
• In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
• When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
• Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

BUMBLEBERRY CRISP

Steps:

• In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
• Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.

BUMBLEBERRY CRISP

Steps:

• Preheat oven to 350°; butter a 13x9 inch baking dish.
• In a large mixing bowl, mix together the apples, rhubarb, blueberries, and raspberries.
• Add in the sugar, tapioca, and cinnamon; toss until well blended.
• Spoon into prepared dish.
• To make the topping: in a medium bowl, combine the brown sugar and flour.
• Cut in the butter by hand, using your fingertips so that mixture is crumbly.
• Mix in rolled oats and almonds.
• Sprinkle topping over fruit mixture, spreading evenly.
• Bake for 40-45 minutes or until topping is golden brown and fruit is bubbly; serve warm.