BLUEBERRY PECAN CRUMBLE
BBQ season also means fresh blueberry season -- they're at their best and their least expensive! Top them with a buttery, rich, crispy, crumbly topping laced with pecans and I'm in heaven. The tart fruitiness of the berries is the perfect thing to clean your palette after all those bold BBQ flavors. Serve with vanilla ice cream to get the full crumble experience.
Provided by Dave Lieberman
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
- Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
- 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 to 50 minutes.
TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING
No need for fresh berries when you have this crisp recipe that uses pie filling and frozen berries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
- In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
- Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.
Nutrition Facts : Calories 510, Carbohydrate 77 g, Cholesterol 40 mg, Fat 4, Fiber 8 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 51 g, TransFat 1/2 g
BLUEBERRY RASPBERRY PIE
This delicious pie is a ribbon winner from the Wisconsin State Fair.
Provided by Sharona
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
- Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
- Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
- Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.
Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g
BLUEBERRY-PECAN CRISP
Toasted pecans add a pleasant crunch to this foolproof blueberry crisp. The recipe calls for pie filling and cake mix, saving you extra time in the kitchen.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Pour pineapple into a greased 13-in. x 9-in. baking dish. Combine brown sugar and cinnamon; sprinkle over pineapple. Top with pie filling. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 20g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 319mg sodium, Carbohydrate 60g carbohydrate (43g sugars, Fiber 2g fiber), Protein 2g protein.
BLUEBERRY CRISP
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
- Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
- Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
NORTHERN BLUEBERRY/RASPBERRY CRISP
A healthy blueberry crisp with added rasperries. Other fruits could easily be used instead. Very versatile. Use up those extra berries in season! Organic fruit is best-tasting or even better, wild-picked!
Provided by Sourdough Sue
Categories Dessert
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Fruit Mixture:.
- Put fruit in 8 x 8 baking dish, greased as necessary.
- In a small bowl, mix lemon juice, vanilla, cinnamon, ginger and tapioca flour. Sprinkle over fruit.
- Drizzle maple syrup over fruit.
- Topping Mixture:.
- In a medium bowl , combine rolled oats, flour, peacan meal, chopped walnuts, cinnamon and dark brown sugar.
- Add heavy cream until mixture is moistened.
- Sprinkle with fingers over fruit until most of the top is covered.
- Bake at 350 F for approximately 30 minutes or until fruit is bubbly and topping is melted.
Nutrition Facts : Calories 159.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 6.8, Sodium 6, Carbohydrate 29.3, Fiber 5.1, Sugar 18.3, Protein 2.3
TRIPLE BERRY CRISP
This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g
BLUEBERRY CRISP
In Marion, Michigan, Betty Geiger takes advantage of frozen blueberries to make this fruity crisp with a sweet golden topping. A dollop of vanilla yogurt adds to its homemade taste.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the blueberries in an 8-in. square baking dish coated with cooking spray. Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Sprinkle over berries. Bake at 350° for 25-30 minutes or until bubbly and golden brown. , For topping, combine yogurt, vanilla and sweetener; serve with the crisp.
Nutrition Facts : Calories 198 calories, Fat 7g fat, Cholesterol 1mg cholesterol, Sodium 99mg sodium, Carbohydrate 31g carbohydrate, Fiber 3g fiber), Protein 5g protein.
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
STRAWBERRY, RASPBERRY & BLUEBERRY CRISP
When is it good to get Berry Berry? When it's baked into a yummy fruit crisp with strawberries, blueberries and raspberries.
Provided by My Food and Family
Categories Fruit Desserts
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Mix sugar and 2 Tbsp. of the flour in large bowl. Add berries; toss to coat. Place in 13x9-inch baking dish.
- Mix remaining 1/2 cup flour, crushed grahams, oats, sugar, almonds, cinnamon, butter, oil and water. Sprinkle evenly over berry mixture.
- Bake at 375°F for 35 to 40 minutes or until lightly browned. Cool slightly.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g
BLUEBERRY RASPBERRY PECAN CRISP
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- For the topping, in the bowl of a food processor, combine the flour, oats, brown sugar, and cinnamon, and process briefly to mince the oats. Add the butter and process until the mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.
- In a large saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring, until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping, and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm.
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EASY BLUEBERRY CRISP RECIPE (FRESH OR FROZEN BERRIES)
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4.4/5 (71)Total Time 1 hr 10 minsCategory CrispsCalories 339 per serving
- Tp a large bowl, add the blueberries, granulated sugar, lemon juice, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
- To a separate large bowl, add the butter, brown sugar, oats, flour, salt, and using two forks, cut the butter into the dry ingredients until small pea-sized clumps and some sandy bits form; set aside.
- Give the fruit another stir and turn out into the prepared dish, scraping out and including any juice that collected in the mixing bowl.
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