Nutty Cherry-Strawberry Crisp


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Cherry Crisp with Frozen Cherries

Video taken from the channel: Parnell The Chef


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Video taken from the channel: Jamie Oliver

Nutty Cherry-Strawberry Crisp Nutty Cherry-Strawberry Crisp. Ingredients. Directions. For the crumble: In a medium bowl, mix the oats with the flour, almonds, coconut, sugar, cinnamon and salt. Serves: 4 | Serving Size: 1/4 of the crisp.

How to Make a Cherry Strawberry Crisp. Preheat the oven to 400 F (200 C). In a large cast-iron skillet or a 9-inch baking dish, combine the cherries, strawberries and 3/4 cup of brown sugar. Mix to combine. In a separate bowl, combine the remaining brown sugar, oats, butter, flour, and walnuts.

1/4 cup extra-virgin coconut oil. Filling. 8 ounces strawberries, hulled and cut into 1/2-inch pieces (1 1/2 cups) 8 ounces fresh cherries, pitted and halved (1. Preheat oven to 375°.

Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Combine strawberries, 3 tablespoons white flour, sugar, and vanilla extract in a large bowl and mix thoroughly. Pour into a 9x13-inch baking dish. Add the simple, nutty, brown sugar crumb topping, and it’s pretty perfect.

If you find yourself with a collection of various berries and cherries, gather them all and whip up this sweet and simple dessert. You’ll free up some refrigerator space and get a great dessert for your efforts. Cherries are rich in vitamin C and filling fiber.They’re also low in calories and packed with anti-inflammatory properties, which is why drinking tart cherry juice could aid recovery.While they make a great snack on their own, you can also enjoy them in everything from energy bars to smoothies and even savory grilled cheese sandwiches. What exactly are strawberry cherries? Strawberry cherries don’t taste like strawberries, but they don’t really taste like cherries either.

I suppose you could say the flavor is somewhere in the middle; sweet and gently tart, without that weird “cherry” twang that I abhor. simple apple crisp; snickerdoodle apple cobbler; Strawberry Raspberry Crumble. Strawberry Raspberry Crumble with juicy sweet fresh berries & topped with a sweet brown sugar oat buttery crumble. Serve with vanilla ice cream for the best.

The workout’s versatility makes it a beneficial option for people of all fitness levels. “It can be as simple as walking back and forth in the shallow end of the pool or as complex as a high-intensity interval training session with coaches, special aqua gear and motorized underwater treadmills,” explains physical therapist Morgan Fielder.Pool walking can be done in shallow water with.

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This jam, flavored with cherry kernels and maraschino, perfectly captures them at their peak.

“The Blue Chair Jam Cookbook” by Rachel Saunders
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Adding our cooled homemade jam to the batter along with fresh, uncooked berries gave us the best of both worlds: intense blueberry flavor and the liquid burst that only fresh berries could provide.

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• Bake for 30 minutes, until blueberries are bubbling around edges of pan and crumb topping is golden brown.

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MIX A JUICY, FRESH-FLAVORED FILLING We combine jam with lightly mashed fresh berries for a tangy-sweet mixture that clings to the cake.

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A sprinkling of chopped hazelnuts in the bottom of each tart shell added a welcome crunch and textural contrast to the smooth, creamy filling.

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1999: There are humongous quantities of jammy blueberry and blackberry aromas as well as flavors in this less delineated (than the 1998), sweet, full-bodied, opulently textured, rich, hedonistic 1999.

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Cherries, strawberries, blueberries, apricots, whole apples dipped in caramel, diced and sweetened orange, or grapefruit peel can be processed as chocolate coated products.

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Making strawberry jam is a spring ritual in my kitchen, especially at the peak of the season when the berries are at the height of their flavor.

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Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking.

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The filling is a wonderful mixture of dried fruit and nuts, spiced with cinnamon, nutmeg, allspice, and orange zest.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Would this be better to freeze before or after baking? I’m guessing after… the freezing might screw up the texture of the berries.

  • He can never just stick to a traditional, well made recipe, EVER! (and its bloody CINNAMON, not vanilla!!). Stopped watching. Hate him! (Ramsay’s the same kitchen ape!)

  • Last night I served this to my family which includes an 18 year old grandson. He usually likes my cooking about as well as I like his music. But this time he went on and on about how great it was, as did my 93 year old mother, and my husband who wanted to hide the last serving from the rest of the family.

  • I made this right now and couldn’t wait for it to cool! It is delicious but i would add a bit more sugar to the dough but overall it is so good yumm i recommend!

  • You have the most wonderful voice. Great clear videos, I love the sense of humour as well as the love of food.
    I have never been much of a dessert cook, but this looks like a worthy way to use some of my precipus homegrown berries.

  • The first time I cooked pasta, I had used Jamie’s pasta sauce and followed his recipe! It turned out amazing and years later, I’m still following the same recipe ��
    Can’t wait to try making these crumbles!

  • I’ve discovered you today while looking for a delicious custard recipe
    New subscriber!
    Your passion and energy are really contagious ��
    You’re a winner
    �� Keep up the good work

  • Hi Parnell The Chef very impressive at the ingredients used in your Cherry crisp. I especially love on how you added Peacons to it. Mmm it looks really good and delicious indeed do to the way it was bubbling after out of the oven. And I give very high praise for when you sliced into the cherry crisp how it was a perfect clean cut it didn’t come apart as it’s known to be the hardest part from a first slice. Have a Great evening.

  • Jamie, I am drooling!!!! Olga, the Greek, Canadian, born in Alexandria Egypt
    Love all your techniques n recipes Best Crumbles Ever!

  • always loved school apple crumble, you couldn’t beat it, still make my cookery class crumble recipe from my handwritten book to this day

  • This was awesome when I made it;everyone loved it, especially my sister she ate half thing!!
    Thanks for sharing this easy, simple recipe!!

  • here during self isolation COVID-19 my sister dropped off a box of groceries for me (on my onesies) thing is there was a BIG BAG of apples in it after eating an apple a day for two weeks am at the point where I’m needing this thnx James ������ from ���� keep well

  • You are just the best chef! I love your videos! Easy and delicious recipes, plus your passion is contagious! Everything looks amazing… I’m going to try these recipes.

  • this is the third year i’ve made some variation of this crumble (i change up the fruit filling and the sugar/starch proportions) and it really is incredible! the crust is delicious

  • GREAT STUFF Jamie!! Years ago I trained to be a chef & even made it up to 2nd cook & baker, but packed it in-Why? I was bloody STUPID!! I now teach English in Japan & always manage to get employment-even though I’m not a pro like you-because I still retain my skill as a cook & have given cooking classes for my school in the local city hall & the Japanese LOVE IT!! So, what’s my point? For anyone starting out in the catering trade….it’s difficult at first just scrubbing pans & peeling spuds etc & you may feel IT’S NOT WORTH IT ANYMORE & will want to pack it in just like I did (BIG MISTAKE) But if you can stick it out & put up with all the SCREAMING & SHOUTING in a hotel kitchen…then one day you’ll be just like Mr. Jamie!! SO, STICK TO IT & who knows, you may have your own restaurant one day-GOOD LUCK to YOU ALL!!!

  • Jamie, you never got thanked properly for the work you did over here on school lunches and nutrition shows you presented. I do know it stuck even though you didn’t get the credit for it, so, thank you!

  • Lady….
    You are the best
    I am not just talking about this recipe, I am talking about ALL of your recipes that I’ve tried (and I’ve tried more than a dozen!!)
    and they just came together perfectly, every single one!
    you are my coocking guru!!! I simply love you…

  • I did it! And it turned out amazing I just need to learn how to triple the recipe without messing it up.. my mother couldn’t wait to taste it she tasted it as soon as I took it out of the oven

  • Thank you! I really thank you for your great recipes! I had made it ; that was great and delicious! Also I have taught my friends,and they I also made it!����

  • I made it today & it came out really delicious… just had 1 question, Should I store it in refrigerator or just put it in air tight container? Plz rpl

  • Just made this. It is so yummy. I didn’t have fresh cherries but I used frozen ones thawed and drained. Wow!! This recipe is a keeper for sure.

  • Just tried this recipe with some modifications: added more strawberries, less sugar and butter. Turned out amaziiiinggg but a bit moist�� (more strawberries with the same amount of starch)

  • Parnell my mouth is watering I love cherries in this cherry crisp it’s just screaming for a scoop of ice cream I love it. Just love the crumble crisp topping made out of flour oats butter all sorts of goodness that’s my favorite type of topping on a pie
    Awesome recipe

  • I have never seen a crisp made������ I feel prepared now with the knowledge I need to Successfully make a Crisp������ Thank You ������

  • I bought a flat of local marionberries, and I’m making this tomorrow! I even got some really nice vanilla bean ice cream to go with it. Thank you Chef John!

  • we make a crumble top with almond flour, seeds and oats wholefood, healthy and delicious. Why don’t you teach people how to get the same results with healthy ingredients. there really is no need to use all that disgusting butter and white flour.

  • Was pretty tasty we used cherries and cut the sugar down. Next time I will cut the cherries in half first and lower the corn starch it was a bit dry.

  • This was so simple and easy. I made this about 2 hours ago. It came out perfect. The only difference is I added a handful of blueberries with the strawberries. perfect dessert for the next few days. Thanks for this video ��

  • Am I missing something, seriously why is cayenne in almost everything you cook? I’ve been watching for years, but I haven’t been as tuned in as before. Sorry for sounding odd, but I feel like I need to know.

  • My grandma made yellow cake which we ate, fresh out of the oven, with butter. Real, creamy, country butter. My childhood’s “perfect bite.”

  • OMGOODNESS this looks so yummmmmy..I absolutley love Crisps, and with Cherries ❤❤❤������������ If you Could Please stop by and Vote on my Mac Challenge������ 1, 2, 3 or 4���� Thank You

  • As a bachelor what doesn’t know much about baking and who’s been hit pretty hard by the quarantine, didn’t have much to work with, but managed to make a single serving of this by just eyeing the ingredients from the video, 4 mushed up raspberries and a spoon of seedless blackberry “jam”…
    It’s one of the best things I’ve ever baked…

  • Loved the outtakes! I wouldn’t want to get smacked with a wooden spoon by Laura, she looks like she could really do some damage! xD

  • I LOVE doing everything by hand because that what I love baking. I wanna use my hands even though I have a stand mixer and a hand mixer

  • It doesn’t LOOK like its delicious??!! I am in love with how it looks i feel that i am eating it from it gorgeousness!!!!����������

  • I just made this with peaches and strawberries and it came out so good. I put a little less sugar into the fruit, but I think I might have used less, too. I didn’t measure, because I was just trying to use them before they got bad.

    I love the crust.

  • Can you make some desserts with dates? I have cancer and can’t have processed sugar. Any ideas would be great. Dates squares I already have a recipe for but something else would be appreciated

  • I can’t wait for berries to come into season. Like, bruh, you’ve no idea how much I love fresh berry pies and baked dishes of this sort. ��

  • I made this today (am eating it right now) and it’s absolutely delicious! A perfect 4th of July dessert-the berries are red and blue and the white vanilla ice cream completes the trio of patriotic colors. Thanks for keeping our quarantined holidays yummy and festive, Chef John!

  • Looks delicious. I love adding pecans to crumble. Very nice. Loved the bubbling goodness. Enjoyed the video. Thank you for sharing.

  • Hi Laura! Do you know of this cookbook ‘Essentials of Classic Italian Cooking by Marcella Hazan’?  I just purchased it because it had so much great reviews and was also considered the best Italian cookbook of all times and was recommended for beginners to chefs.  Just wanted to know if you know it and what you think…….Thanks!  Looking forward to buying your cookbook:)

  • I just love his enthusiasm and his passion behind the words and expressing the flavors of the food and I like his messy take on creating dishes it’s so homemade every time he’s in the kitchen and he makes it OK for you to literally use your hands to cook the food

  • Hello Laura! I really need your help, I hope you can reply. I’m making the cobbler for the first time on Thursday and I was curious to know how can I make the batter with chocolate and what can I use instead of corn starch? Lots of love, Milica

  • I love the idea we can make enough topping and freeze for later. I am now cooking for 2 and it is hard sometimes to finish a dessert as we have to eat it day after day. Now this is a game changer for me. Thanks Jamie

  • I can’t put my finger on it, but there’s something about your voice that is very off-putting.
    Yes, yes, I know that I can just turn the video off if I don’t like it; I understand that. But the thumbnail looks very delicious, and I know it’ll taste just as good when I make it. Thanks for posting this recipe for all of us to copy.

  • I’ve never tried a crisp before but a cherry version looks and sounds great! �� You sure know how to make the best with what you can get (frozen/box mix etc). I’m not sure I could be so creative thank you for sharing Parnell! ��

  • We also enjoy sour cherries for baking. That’s what we use on our cheesecake. We haven’t done a crisp in a while. We usually make peach crisp, but this sounds wonderful. Really like the pecans here. Ice cream is a nice touch too.:-)

  • That accent on the third to last syllable of almost every sentence gives me anxiety. But the recipes are so good that I power through lol

  • I was having some friends over for dinner, came to youtube for a dessert idea, found this recipe, tried it and it was a hit. I will definitely be making it again and again. Thank you. Ps. The crumble was my favorite part. ��

  • I tried and came very good,just i didn’t know had i measured properly but I think we couldn’t get wrong even if we put bit more or less ingredients

  • I like your recipe and have subscribed. The method come up with the result tasted completely very yuuuuuummm.. Love it! Thanks for sharing such good recipe. Success to you!

  • I assemble my strawberry cobbler the same way u assembled this one but ur crust baked up and over Ur fruits and mine didn’t how you do that! ��

  • hii! I reallyy love all of your recipes! Thank you for sharing these amazing recipes! Can you please tell me if I can use white granulated sugar instead of brown sugar? and are rolled oats and normal oats same??

  • The batter was a bit doughy (i probably put too much butter) and i had to keep it in the oven for a longer time but it turned out PERFECT <3

  • Cherry Crisp looks heavenly delicious:-) We love and use both sweet cherries and sour cherries. You are absolutely right sour cherries are much tasty. We have added your Cherry Crisp to our short list golden collection. Probably it will be a great addition to yogurt or ice cream.Happy cooking!!! Buen provecho:-)

  • Amazing receipe.. I love granola bars but the one available in the market are too sweet and I am diabetic. This one is the perfect receipe, my family also loved it. Thanks for this awesome receipe

  • BLEACHED flour? Chef John, I have just lost a lot of the respect I had for you. Why didn’t you tell us to use high fructose corn syrup instead of sugar and margarine instead of butter?

  • Wow this looks really yummy and so easy!!! Just one question can you use frozen strawberries or do you think it would be too juicy. I would like to try this and I have a lot of frozen berries???

  • What I’m grateful for, is that these can be adjusted so easily if you have food allergies! (GF; sugar issues; fruits you can’t use).
    Good cooking.

  • I have lemon pie filling in the can. But I’m not sure what to do with it; besides lemon pie with meringue. Would you make some recipes to use this or some ideas. Thanks Love your recipes and videos. I just heard your announcement that you are going to be on the Food network channel. I’m so excited. Do you have your own cookbook (s)?

  • hi there..
    I just baked this yumm Strawberry crumble..!! And its kids just loved it!!
    So good!!
    Thanks for such an easy to follow recipe..

  • A perfect recipe for a fitness freak. I suggest others to try this healthy recipe. Also here i have a special mixed berry crisp recipe. Check out the recipe here:

  • I loved and enjoyed your preparation..and yes it absolutely turnes out amazing. And the way you have presented it’s awesome. Great effort!

  • Hi Jamie, I made the berry version yesterday and it’s very delicious! I had too much strawberries so the topping melted but no matter☺️ Greetings from Hungary.

  • Very nice recipe….
    Those cherries look delicious..
    A lovely muxture combination there for your crisp…..
    Have a good week and catchya again soon…..��

  • It is summer in U.K. This means strawberry season. I ve had ample of strawberry from my garden. Thus I got the recipe from you and baked twice. I also had apple from the orchard and used apple and cinnamon to make another tray bake. I really like and love the recipes. They’re decadent elegant but simple to cook. I’ve Had people give good comment on that beat your recipes. Thank you.

  • This cobbler turned out perfect. The texture of the fresh cherries was so much better than the canned cherry pie filling. Thank you!

  • I followed the recipe exactly but mine weren’t dark and a cup of the crumb over top wasn’t enough. I love your recipe ideas but this one was a fail for me.

  • OMG! this is exactly what I was looking for. I will make this soon and keep you posted.  Can you make a video with chocolate crumble(if that possible) not sure how that would look.. mmm… PLEASE make chocolate crumble PLEASE!
    Thank You once again.

  • These days it would be a way more useful video if the alternatives were any of: standard recipe, gluten free/sugar free/raw/vegan/keto etc, and taste test against the standard version. So many of us on alternative diets for health but want familiar recipes too, or have family members with different dietary needs.

  • Awwww Parnell!! You are tapping into my second or third (can’t decide, lol!) favorite pie or cobbler/crisp fruit! This looks delicious! Great tips on adjusting based on which type of cherries you choose. And I love that you mentioned Dump Cake!!! One of my faves! I still love that episode I did! Have a wonderful week!! ���� 1

  • What’s funny about this, is folks are gonna complain about how many cups and tea spoons it needs, while if your like us, we know exactly how much is in that bowl. We got by feel, not measurements. Were pro’s as using our 6th sense to prepare food. Sometimes I think it taste better, without the measurements.

  • I made this recipe a few days ago and it was absolutely fantastic! So quick & easy but so delicious. My guests loved it too. Thank you for the inspiration!:)

  • Late with a question: Can I make these the day before and the bars still taste good? If I do, would you recommend refrigerating them?

  • Just made those with american blueberries and red currant. I forgot to add the sugar to the fruit and I’m glad I forgot it. It is delicious!

  • Hmmm looks good. Thanks for the video. I don’t like strawberries though. I think I might try it with pineapple tidbits and brown sugar.

  • I made it, but I think it’s a lot of butter, looks like a paste, flavor was good. 1/2 cup butter is 55 gram can you clarify the recipe please,Thanks

  • I will try that. It looks good. I’m on a no-sugar trip right now, using monk fruit sweetener and Stevia to sweeten things in place of sugar. Since the only down side to these sweeteners is they don’t like high temps, I’ve been using normal recipes, but leaving the sugar out, and when done I let it cool 5 minutes, then I stir in the sweetener, so it retains its sweetness. Now with this recipe the crust wouldn’t be sweet, and I’d probably use a separate pan lined with greased parchment paper for the top crust, like in a similarly sweetened pie. That leaves the filling exposed after baking and partial cooling, allowing me to stir in the sweetners. Then the top crust could be plopped on top. I think the sweet filling would make up for the lack of sugar in the crust. In addition, I could sprinkle some granulated sweetner on top the crust, and maybe even turn out the desert onto sweetner coated pan and thus have it coated on both sides. Then it would be a guilt free desert that was actually good for ya. The ice cream too.

  • i have a question pls answer. can we use diced mango instead of strawberries. they are in season in india. it wont affect the texture, right?

  • I’ve made this recipe multiple times with many different fruits (in fact I have a pineapple brown sugar version in the oven as we speak!). The only thing I changed, is that I use oil instead of butter. This recipe is incredibly easy and it works every time! It’s recipes like this, that are exactly why I love Laura’s approach to cooking. Thank you so much for showing me how easy deliciousness can be!!!!!

  • I just made this one today! I doubled the recipe because a smaller pan wouldn’t suffice a family of 5. Easy to do, it turned out really well. Thanks for sharing!��

  • Maybe I screwed something up. There was about a 1/4 cup of butter pooling at the top of the cobbler I had to drain off..and the entire dish is about as flat as a pancake…and it is way too sweet.

  • Made this with gluten free flour delicious! Lemon zest brightens the flavor of strawberries. Thanks for sharing this great recipe.

  • Home cooking adventure ��
    I am watching your videos every day ��
    yesterday i am baked this yummy and healthy ��
    you are the not replied comments because you are busy working hehe and 3 childs��
    and your family is so hardworking youtube recipe videos☺�� i love you home cooking adventure��❤����
    your girls are so cute and happy��
    your new born baby girl or boy??
    please replied #home_cooking_adventure ❤❤❤

  • I’m really excited, I got a bunch of strawberries today and decided to make this. It’s in the oven now. My husband isn’t a huge fan of flapjack (whereas I love it) so I’m really really curious to see what he thinks of this since it’s not quite a flapjack and it’s bursting with those strawberries. I think this could win him over and give us a recipe we both like! Can’t wait to taste this!!

  • Firstly I wanna say Hi! I just want to say that your style is amazing. I mean videos style because you’re not talking while you’re cooking so it doesn’t make us feel bored. You show us how we cook and that’s all. Other cooks are talking about 30 minute for easy recipes and it makes me feel too bored. Thanks for that. And I tried your all maybe we can’t say all but I tried lots of recipes belong to you recipes are totally a-ma-zing!! Keep on it! By the way your intre is cool;)xx

  • Mmm! Oh my, can’t wait to try these. I love oatmeal & strawberries, perfect combo. Love your new intro & music. May 10 is Mother’s Day in Mexico, so Feliz dia de las madres! Its mother’s day in the U.S.A. on Sun. May 14, so Happy Mother’s Day! Don’t know if your part of the world celebrates, but if not hope you take a day off and have some fun with your lovely girls.:)

  • Hi Jamie, a few years ago on TV you made a delish PLUM Cobbler. It was just the best ever! Ever since I’ve been trying to find the recipe for it and the episode but no luck! Can anyone help pls?

  • I made these Crumble bars and followed the recipy precisely and I have to tell you, ADD SUGAR to the oat mixture. Otherwise the bars will turn out way to bland and you won’t taste a thing.

  • i don’t get the whole pickle thing. sry i don’t have an iphone. can u just make your products available for us non techie folks? thanks

  • Tried the recipe. It came out soggy. It was not Strawberry Oat Crumble Bar. It was Strawberry Oat Crumble Mush. Thanks for the recipe.

  • I’ve made both biscuit & batter, but this batter is my favorite because it is so easy. The next time I will try your recipe with egg.

  • 0:47 you’re adding an egg yolk and also saying that later on you will add an egg white, but you didn’t show anything about an egg white. Should I add an egg white or not?

  • You are one of the great columns of cooking, you have made nutrition and cooking a pleasure. May God always guide you to the best.

  • I tried this recipe with dark brown sugar instead of 1 cup white granulated sugar. I tried making this cobbler recipe with fresh strawberries instead of cherries, it was awesome… Thanks laura for such a good recipe:)

  • since i dont have strawberry on hand, i used blueberry instead and added some dried nuts and raisins…so delicious!
    thanks for sharing ur recipe.

  • the crust that u made for the base… is that a shortbread crust? because shortbread usually dont have eggs in them. Does the base turn out like a shortbread texture or more softer in texture? What does the egg do?

  • Looking desperately in the comments for that generous soul that did the conversions to the metric system to find nothing. Time to pull out the old charts cries in European

  • I would love if you showed us how to make the biscut topping/crust with apricot filling!! I love that and I would be so happy to make it!

  • Hi your recipes and and your videos. Can you please share how to make homemade Limoncello crema and regular please? Thanks!

  • Stop reading into things so much people! the Alcohol cooks out in a few minutes let alone being baked in the oven for 30 minutes or so.

  • Yummy! I love the cherries because my mum always buy them for me. I’d definitely make these if i had an oven. Lol! I’ve made coney island hot dogs and beef tacos so far. Do you have a recipe for coney island hot dogs? I know you already had the recipe for beef tacos and it’s delicious because i’ve already tried it with taco shells. I hope you have a version of coney island hotdogs. Can’t wait to make them again. Hehe.. love your videos! <3

  • I made this the other night and it turned out amazing! Even with using fresh, organic berries, the entire thing cost around $7. There’s a local bakery that sells a similar (but inferior) crumble for $7.95 per portion.

  • These look too nice to be only for you Americans. How do you measure 1/2 a cup of butter and are your cups the same as Aussie cups? Never mind I’ll keep to my trusty scales but they do look scrumptious.

  • john, my favorite chef: the mother of all clumpers…:) LOL ps…that iS only ONE SCOOP of ice cream…!! CAYENNE!!!>>>>????? RU kwazzzzzy???

  • This looks incredible! But cherries aren’t in season rn here. What are some good substitutes if I don’t want to use frozen cherries? Or should I just wait until they’re in season? Thanks