AMISH CHERRY PECAN CRUMBLE
Make and share this Amish Cherry Pecan Crumble recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350*.
- In a large bowl, mix together the brown sugar, tapioca and nutmeg.
- Add the almond extract, cherries and red food coloring, if using. and combine thoroughly.
- Allow the mixture to stand for 10 minutes, then pour into a 9x13 greased baking dish. Make the topping; in a bowl, combine the flour, sugar, salt and butter with a pastry blender until it resembles coarse crumbs. (This can also be done in a food processor)
- Mix in the chopped pecans and spoon the topping over the cherry mixture, spreading it out evenly.
- Bake the crumble for 1 hour or until it is bubbling and the top is golden.
- Serve slightly warm with heavy cream, whipped cream or ice cream if desired.
Nutrition Facts : Calories 711.6, Fat 37.5, SaturatedFat 12.8, Cholesterol 45.8, Sodium 149.1, Carbohydrate 94.3, Fiber 5.1, Sugar 68.3, Protein 6.3
APPLE PECAN CRUMBLE
This recipe was published in Quick and Simple magazine and it is a great way to use up apples during the fall season.
Provided by Marz7215
Categories Dessert
Time 1h15m
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF. Lightly butter a 10-inch baking dish or pie plate.
- In a medium-size bowl, combine apples with lemon juice and zest. Sprinkle the sugar, cinnamon and flour over the apples and stir to combine. Spoon into the baking dish.
- For the crumble topping, combine the dry ingredients in a medium-size bowl. Stir in the melted butter. Spread the topping evenly over the apples.
- Place baking dish on a parchment- or foil-lined baking sheet; bake until the juices are bubbling and thick, 40 to 50 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 463.3, Fat 15.5, SaturatedFat 5.6, Cholesterol 20.3, Sodium 227.3, Carbohydrate 83.5, Fiber 5.9, Sugar 64.5, Protein 3.1
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CRUMB-TOPPED CHERRY PIE
"This pie was my dad's favorite and one my mom made frequently for Sunday dinner," recalls Sandy Jenkins from Elkhorn, Wisconsin. "We had a farm, so mom made her own butter and ice cream, and she used our fresh dairy products for this pie's great topping."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. , Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 614 calories, Fat 31g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 82g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY PECAN CRUMBLE
Perfect for summer get togethrs, and a great way to cleanse your palate after a bbq. Serve alone or with vanilla ice cream to get the full crumble experience. Adapted from "Young and Hungry" by Dave Lieberman.
Provided by Sharon123
Categories Dessert
Time 1h
Yield 12-15
Number Of Ingredients 11
Steps:
- Heat oven to 350*F.
- Put all the topping ingredients in a bowl and rub together with your hands until the mixture sticks together in small clumps.
- Pour the bluberries into a 9" x 13" baking dish. Squeeze the lemon juice over the berries. Sprinkle the flour and sugar over them and toss until berries are coated.
- Scatter the topping over the berries in an even layer.
- Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45-50 minutes.
Nutrition Facts : Calories 283.6, Fat 15.3, SaturatedFat 5.6, Cholesterol 20.4, Sodium 71.5, Carbohydrate 35.5, Fiber 3.4, Sugar 17.5, Protein 3.6
CHERRY CRUMB PIE
Guests won't believe how quickly you made this sweet-tart pie. It starts with convenient canned pie filling.-Andrea Chapman, Helena, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.
Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 180mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
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