Blueberry Pecan Crisp Recipes
EASY BLUEBERRY CRISP
Crisp recipes are always a favorite around here! They are easy to put together, filled with all kinds of delicious fruit and loved by everyone!
Provided by Holly Nilsson
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Grate the rind of the lemon and squeeze the juice of half of the lemon.
- Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
- With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.
- Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
Nutrition Facts : Calories 299 kcal, Carbohydrate 55 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 75 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving
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 PECAN CRUMBLE
The perfect summertime dessert! It will be a crowd-pleaser!
Provided by Julie Chiou
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Rinse the blueberries and pick through them to get rid of bad ones and remove stems, if visible. Drain well.
- Place blueberries in a 9-inch round, oven-safe pie dish. Then add the maple syrup, lemon juice, lemon zest, cornstarch, and cinnamon. Gently stir to incorporate. Set aside.
- In a large bowl, add the oats, almond flour, brown sugar, salt, and pecans. Pour the melted butter on top and stir together with a spatula until everything is moistened throughout.
- Gently pour the topping on top of the blueberries and gently pat down if it's getting too high.
- Place pie dish on a large baking sheet for easier transfer to and from the oven.
- Bake for 50 minutes, or until the filling is bubbly and the crust is browned.
- Let sit for 10 minutes before serving with a giant scoop of your favorite ice cream on top!
Nutrition Facts : ServingSize 1 serving, Calories 466 kcal, Carbohydrate 65 g, Protein 9 g, Fat 21 g, Fiber 9 g, Sugar 34 g
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.
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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BLUEBERRY PECAN CRISP - EAT LOVE EAT - A RECIPE FOR LIFE
From eatloveeats.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory DessertCalories 384 per serving
- Start by browning the butter. Place the butter in a small saucepan and set over a medium heat. Once the butter has melted, keep cooking, swirling every now and then, until the milk solids turn a reddish brown and start to smell fragrant. This should take around 5-10 minutes. Remove from the heat and pour into a small heatproof bowl. Leave to cool until the butter has re-solidified. (You can speed this process up by placing the bowl into the freezer for about 10 minutes).
- Place the flour, ground almonds and oats in a large bowl and mix together. Dice the browned butter and add this to the dry ingredients. Rub the butter into the dry ingredients until it's the size of peas.
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From rouses.com
3/5 (3)Calories 109 per servingEstimated Reading Time 40 secs
- Preheat oven 375 degrees. Mix oats, 3 tablespoons brown sugar, 2 tablespoons oat flour, and cinnamon.
- In separate bowl mix together peaches and blueberries with lemon juice and zest, and remaining brown sugar, and remaining flour, and pinch salt.
VEGAN APPLE BLUEBERRY PECAN CRISP | THE ARTFUL APPETITE
From theartfulappetite.com
Estimated Reading Time 3 mins
- Peel, core, and slice the apples. Set aside the peeling for use in the topping. Place apple slices and rinsed blueberries in a large bowl and toss with two tablespoons almond meal, two tablespoons sugar, and ½ teaspoon cinnamon. Place mixture into baking dish.
- Place apple peelings, almond meal, cinnamon, sugar, and salt into food processor and pule until well mixed and apple peelings are nice and tiny. Add in the vegan butter and pulse until in small pieces. Move mixture into a large bowl.
- Add the oats and chopped pecans to the topping mixture and stir until well mixed. Place topping over the apple and blueberry mixture.
HEALTHY GLUTEN-FREE BLUEBERRY CRISP (LOW CARB)
From lowcarbyum.com
4.6/5 (5)Calories 125 per servingCategory Dessert
- Mix together pecans, coconut flour, sweetener, cinnamon and nutmeg. Cut in butter then sprinkle over blueberry mixture.
EASY LEMON BLUEBERRY CRISP | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (5)Estimated Reading Time 2 minsServings 8-10Total Time 35 mins
- Place blueberries in 9×13-inch baking pan. In a small bowl, rub zest and sugar together with your fingers until sugar is moist and fragrant. Spread over blueberries and toss to combine.
- Pulse sugar, flour, baking powder, almonds, and salt in food processor until nuts are chopped. Add butter and pulse until mixture begins to clump. Spread over blueberries. Bake 25 minutes or until crisp topping is browned and blueberries are bubbling.
EASY BLUEBERRY CRISP- SO DELICIOUS!
From gracieinthekitchen.com
5/5 (2)Estimated Reading Time 2 mins
- For the Blueberries Toss blueberries in a bowl with the other filling ingredients (lemon juice, lemon zest, corn starch, sugar, and cinnamon) and spread into a 9x13 baking dish
- For the Topping Blend the topping ingredients with a hand mixer until crumbly. Sprinkle/Spread over the blueberries.
BLUEBERRY CRISP (VEGAN + GLUTEN-FREE) - RHIAN'S RECIPES
From rhiansrecipes.com
Ratings 7Calories 280 per servingCategory Dessert
- Place the blueberries, lemon juice and maple syrup in a baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 1/2 inch) tall).
- Place the oats, dates, coconut oil and almond milk in a food processor and whizz until you get a fairly smooth and firm dough.
BLUEBERRY-PECAN CRUNCH PIE RECIPE - MICHAEL LOMONACO ...
From foodandwine.com
Servings 1
- In a food processor, pulse the flour with the salt. Add the butter and pulse until the mixture resembles coarse meal. With the machine on, add the ice water, 1 tablespoon at a time, and process until the dough just comes together. On a lightly floured surface, gently knead the dough 3 times. Pat the dough into a 6-inch disk, wrap in plastic and refrigerate for at least 30 minutes or overnight.
- On a lightly floured surface, roll out the dough to a 12-inch round about 1/8-inch thick. Fit the dough into a 10-inch glass pie plate. Trim the overhang to 1 inch. Fold it under and crimp. Prick the bottom of the pie shell all over with a fork and refrigerate until chilled.
- Preheat the oven to 375°. Line the pie shell with foil and fill with dried beans or pie weights. Bake in the center of the oven for 10 minutes, or until the rim is slightly dry. Remove the foil and beans and bake for 3 minutes longer, or until the shell is dry but not colored. Gently deflate any bubbles in the pie shell and let cool on a rack. Leave the oven on.
- In a medium bowl, whisk the sugar with the flour and cinnamon. Using a pastry blender, 2 table knives or your fingers, blend the butter into the dry ingredients. Pinch the topping into small crumbs and stir in the pecans.
THE BEST BLUEBERRY CRISP RECIPE - CHEERFUL COOK
From cheerfulcook.com
Cuisine AmericanTotal Time 50 minsCategory DessertCalories 327 per serving
- In a large bowl combine flour, walnuts, brown sugar, cinnamon, salt, and sugar. Slowly add melted butter. Use a fork and blend until small crumbs form. Sprinkle crumbs over the blueberries.
BLUEBERRY CRISP WITH OATS AND PECANS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
Servings 6Total Time 40 minsEstimated Reading Time 5 mins
- In a medium bowl, combine the ingredients for the blueberries. Spread the blueberry mixture evenly in a square baking dish. I used a 8x8 square dish.
- Add the pecans, butter, cinnamon, brown sugar, flour, and salt into a food processor. Pulse 2-3 times, stop the mixer, add in the rolled oats and pulse an additional 2-3 times. Sprinkle the mixture evenly over the blueberries.
- Bake for 25-35 minutes or until the oats and pecan crumble turns golden and the blueberries are bubbling. If your crumble starts to brown too much, tent loosely with a piece of foil, I covered mine at 25 minutes and let it bake for a total of 35 minutes. Let cool 5 minutes before serving with vanilla ice cream.
SIMPLE OAT & PECAN BLUEBERRY CRISP RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 49Calories 351 per servingCategory Dessert
- Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans, almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil and maple syrup and stir until well mixed. GOOD LUCK NOT EATING THE WHOLE THING RIGHT HERE AND NOW.
- Grease a square baking dish (8×8 or 9×9) and arrange the blueberries in the bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly. If you want, you can top with additional flaked coconut and return to the oven for another 5 minutes just for some decorative toasted coconut on top.
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