Juicy strawberries topped with a brown sugar oatmeal crumb make this fresh strawberry crumble an absolute delight! Top it with a scoop of vanilla ice cream or a splash of cold milk for a yummy treat. 

I make this in a 10” cast iron skillet but have also doubled the recipe and baked it in a 9”x13” pan. The thing to remember with baking in a cast iron skillet is that you need to remove any leftovers from the pan and store them in a different container. If left in the cast iron for more than a day, the bottom starts turning black. 

Ingredients Needed for Fresh Strawberry Crumble:

(scroll down for printable recipe with complete measurements and instructions) 

• strawberries, fresh is best, frozen works 
• white sugar
• vanilla extract
• all purpose flour 
• brown sugar
• butter, I use salted butter for everything 
• cinnamon 
• rolled oats, quick oats or old fashioned both work great 

How to Make the Crumble: 

(scroll down for printable recipe with complete measurements and instruction) 

• Preheat the oven 
• Chop the strawberries in your skillet and stir in the sugar, vanilla, and flour
• In a bowl, combine the sugars and butter till smooth. Add the cinnamon, flour, and oats and stir to combine.
• Spread crumb topping over strawberries.
• Bake in preheated oven until golden brown and filling is bubbly. 
• Serve with ice cream or milk and enjoy!

Fresh and delicious, and a great dessert to end any meal. Y’all enjoy!

~Rachel Ballinger ☕️🍓

”A lot of living happens in the kitchen.”   ~Rachel 

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Fresh Strawberry Crumble

Juicy strawberries topped with a brown sugar oatmeal crumb make this fresh strawberry crumble an absolute delight! Top it with a scoop of vanilla ice cream or a splash of cold milk for a yummy treat.

Course Dessert

Cuisine American

Keyword dessert, Oatmeal, Strawberry

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Ingredients

Fruit Filling:

• 4 cups strawberries chopped or sliced (I used 2 lbs fresh strawberries)
• 1/3 cup white sugar
• 1 tsp vanilla extract
• 1 tbsp flour

Crumb Topping:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup butter softened or melted
• 1 tsp cinnamon
• 1/2 cup flour
• 1 1/2 cups rolled oats

Instructions

• Preheat oven to 350 degrees.
• In a 10” cast iron skillet stir together the chopped strawberries, sugar, vanilla, and flour.
• In a mixing bowl cream together the white sugar, brown sugar, and butter. Add the cinnamon and flour and stir till smooth. Stir in the rolled oats until nice and crumbly.
• Spread the crumb topping evenly over the top of the strawberries.
• Bake for 45 minutes until the topping is browned and the fruit is bubbling.

The post Fresh Strawberry Crumble appeared first on My Everyday Ordinary Life.

It’s quite simple to throw this salad together and yet it’s very festive and pretty. I mix up all the dressing ingredients in a pint jar. Makes it easy. Just put the lid on and shake! You can serve the dressing on the side or tossed in with the salad. I usually toss in it when I’m serving a bunch of people and know it will be eaten soon but serve it on the side when I know it’ll be in the fridge and enjoyed over the next couple days. 

I toast the sliced almonds by heating up a cast iron pan over medium high heat. Once it’s hot, add the almonds and toast for a couple minutes keeping a watchful eye on them because they go from toasted to burnt really fast. If you smell them, they’re done. Remove them from the hot pan and let them cool before adding them to the salad. 

Ingredients needed to make this beautiful salad: 

• spinach, baby spinach is preferred but you can tear up large spinach jus as well 
• strawberries 
• cucumbers 
• red onion 
• slices almonds, toasted 
• lemon juice 
• olive oil
• honey
• Dijon mustard 
• salt
• minced garlic 
• poppyseeds 

How to Assemble this Spinach Strawberry Salad with Lemon Poppyseed Dressing: 

• In a bowl, toss together the spinach, strawberries, cucumbers, red onion, and almonds.
• In a pint jar, combine all the dressing ingredients, cover, and shake well to combine. 
• Serve and enjoy! Refrigerate leftovers. 

I hope you enjoy this beautiful salad! It’s especially perfect for spring and summer. 
~Rachel Ballinger 🥗🍓

“A lot of living happens in the kitchen.”   ~Rachel

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Strawberry Spinach Salad with Lemon Poppyseed Dressing

A crisp salad perfect for any occasion with the beautiful colors of green spinach and cucumbers, red strawberries and onions, a sprinkling of toasted almonds, and a zesty lemon poppyseed dressing.

Course Side Dish

Cuisine American

Keyword Salad, Side Dish, Spinach, Strawberry

Total Time 15 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

Salad:

• 6 oz baby spinach
• 1 cup sliced strawberries
• 1 cup sliced cucumber
• 1/2 half red onion thinly sliced
• 1/4 cup sliced almonds toasted

Dressing:

• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1 tbsp minced garlic
• 1 tbsp poppyseeds

Instructions

• In a serving bowl, combine the spinach, strawberries, cucumbers, red onion, and toasted almonds. Toss together mix.
• Assemble the dressing by placing all ingredients in a pint jar, putting the lid on, and giving it a good shake to combine.
• Serve the salad with the dressing on the side.

The post Strawberry Spinach Salad with Lemon Poppyseed Dressing appeared first on My Everyday Ordinary Life.

Ok, am I the only one that sees this dessert and immediately thinks of the cute little cartoon Strawberry Shortcake? My little girls love watching it and I enjoy all the creative names of the characters. They’re always up to something. 😄

This cake mixes up fast and bakes almost as fast. This is a quick dessert to throw together and serve to guests and it’s so pretty! Personally, I love my strawberry shortcake to be more of a cake than a biscuit and this is perfect. Also great to make when feeding a crowd (or just my family haha). Each cake is 24 servings. 

I bake the cake in a half sheet pan. I have a bunch of these pans in my kitchen and use them for so many different things. My favorite ones are from USA Pans. Here’s the link for them. USA Half Sheet Pan

Happy Summer y’all and enjoy the recipe! 

~Rachel Ballinger ☕️🍓

”A lot of living happens in the kitchen.”    -Rachel 

 

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Strawberry Shortcake

Serve up this delicious strawberry shortcake with freshly whipped cream and sliced strawberries for a quintessential summer dessert!

Course Dessert

Cuisine American

Keyword Sheet Cake, Shortcake, Strawberry

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24 Servings

Author Rachel Ballinger

Ingredients

• 8 tbsp butter - 1 stick
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 tsp baking powder
• 2 cups flour
• 1 cup milk
• Sliced strawberries
• Whipped cream

Whipped Cream

• 2 cups heavy whipping cream
• 6 tbsp sugar
• 2 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees and grease a half sheet pan (12”x17”).
• In a mixing bowl, cream the sugar and butter together till creamy. Beat in the eggs and vanilla. Add the dry ingredients and mix. Pour in the milk and beat for a minute or too till nice and fluffy.
• Scrape into the greased pan and bake in preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.

Whipped Cream

• Put all ingredients in a large mixing bowl and beat with a whisk attachment on your hand mixer until thick and creamy.
• Use immediately for best results. Store leftovers in an airtight container in the fridge. 

The post Strawberry Shortcake appeared first on My Everyday Ordinary Life.

I can’t think of a better spring fruit pie than strawberry rhubarb pie! The sweetness of the strawberries combine perfectly with the distinct tanginess of the rhubarb and topped with an oatmeal brown sugar topping, this pie is sure to delight anybody who tries it. 

Rhubarb grows best in the cooler northern and western states. We live in Colorado and it’s one of my favorite things. My sister lives in Texas and grows it as an annual but here it’s a hardy perennial. It has such a distinctive tart flavor that once you’ve had it you won’t ever forget it and will forever crave it. Maybe that’s just me. Haha! 

Ingredients needed for this delicious strawberry rhubarb pie:

(keep scrolling down for full recipe with measurements) 

• Dough for single crust pie
• egg
• sugar
• all-purpose flour
• vanilla extract
• rhubarb, cut into 1/2-inch pieces, fresh or frozen
• sliced strawberries, fresh or frozen
• brown sugar
• quick-cooking or old-fashioned oats
• cold butter, cubed

How to Assemble the pie: 

On a lightly floured surface, roll out dough and place in a 9-in. pie plate. Trim crust and flute the edges.

In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.

For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.

Bake at 425 degrees for 15 minutes. Reduce heat to 375° and bake for another 30 minutes or until golden brown and bubbly. Allow to cool before serving so the filling sets up.

I often use frozen rhubarb for this recipe and I’ve found that letting it thaw and drain before using makes for a pie that sets up better. I just put the frozen fruit in a colander and let it drain and then mix it up and it’s perfect. 

Enjoy the pie y’all!

~Rachel Ballinger ☕️🥧

”A lot of living happens in the kitchen.”  ~ Rachel

Other Pie Recipes You Will Enjoy: 

• Classic Cherry Pie
• Blueberry Peach Pie 
• Pecan Pie 
• Old-Fashioned Pie Crust

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Strawberry Rhubarb Pie

The sweetness of the strawberries combine perfectly with the distinct tanginess of the rhubarb and topped with an oatmeal brown sugar topping, this pie is sure to delight anybody who tries it. 

Course Dessert

Cuisine American

Keyword Fruit, pie, Rhubarb, Strawberry

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 Pie

Author Rachel Ballinger

Ingredients

• Dough for single crust pie
• 1 large egg
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 cups rhubarb cut into 1/2-inch pieces, fresh or frozen
• 2 cups sliced strawberries fresh or frozen

Topping:

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or old-fashioned oats
• 1/2 cup cold butter cubed

Instructions

• On a lightly floured surface, roll out dough and place in a 9-in. pie plate. Trim crust and flute the edges.
• In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.
• For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
• Bake at 425 degrees for 15 minutes. Reduce heat to 375° and bake for another 30 minutes or until golden brown and bubbly. Allow to cool before serving so the filling sets up.

Notes

If using frozen fruit, allow it to thaw and drain off excess juice before using.

The post Strawberry Rhubarb Pie appeared first on My Everyday Ordinary Life.