Blueberry Pecan Crumble Recipes

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BLUEBERRY PECAN CRUMBLE



Blueberry Pecan Crumble image

The perfect summertime dessert! It will be a crowd-pleaser!

Provided by Julie Chiou

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

2 pounds fresh blueberries
1/3 cup maple syrup
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 1/2 cups old-fashioned oats
1/2 cup almond meal or almond flour
1/3 cup light brown sugar
1/4 teaspoon sea salt
1/2 cup chopped pecans
7 tablespoons unsalted butter (melted)

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 GALETTE RECIPE BY TASTY



Blueberry Pecan Galette Recipe by Tasty image

Here's what you need: pecan, all purpose flour, rolled oats, granulated sugar, kosher salt, unsalted butter, Walmart® blueberries, granulated sugar, cornstarch, kosher salt, lemon zest, lemon juice, refrigerated pie crust, large egg, water, coarse sugar, vanilla ice cream, chopped pecan

Provided by Walmart

Categories     Desserts

Yield 6 servings

Number Of Ingredients 18

2 tablespoons pecan, chopped
1 tablespoon all purpose flour
2 tablespoons rolled oats
1 tablespoon granulated sugar
¼ teaspoon kosher salt
1 ½ tablespoons unsalted butter, cubed and chilled
2 ½ cups Walmart® blueberries, divided
½ cup granulated sugar
2 tablespoons cornstarch
⅛ teaspoon kosher salt
½ teaspoon lemon zest
1 tablespoon lemon juice
1 refrigerated pie crust
1 large egg
1 tablespoon water
½ teaspoon coarse sugar
vanilla ice cream
chopped pecan

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Make the pecan crumble: In a medium bowl, mix together the pecans, flour, oats, granulated sugar, and salt. Add the butter and use your fingertips to work into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  • Make the filling: Add ½ cup of the Walmart® blueberries to a large bowl and mash with a fork. Add the remaining 2 cups of blueberries, the granulated sugar, cornstarch, salt, lemon zest, and lemon juice, and mix until well combined.
  • Unroll the refrigerated pie crust onto the prepared baking sheet. Pour the blueberry filling onto the center of the crust and spread evenly, leaving a 2-inch border around the edges. Going in one direction, fold the dough border over the filling, creating creases by using your fingers to tuck the dough under itself every 2-3 inches. Sprinkle the pecan crumble on top of the filling. Chill the galette in the refrigerator for 15 minutes.
  • In a small bowl, whisk together the egg and water.
  • Once the galette has chilled, use a pastry brush to brush the egg wash over the crust, then sprinkle with the coarse sugar.
  • Bake the galette for 25 minutes, then rotate the pan and bake for another 20-25 minutes, or until golden brown and the filling is set. If the crust starts to brown too much, tent the edges of the galette loosely with foil. Remove the galette from the oven and let rest for 1 hour before serving.
  • Slice the galette into 6-8 pieces and serve topped with a scoop of ice cream and a sprinkle of chopped pecans.
  • Enjoy!

BLUEBERRY PECAN CRUNCH CAKE



Blueberry Pecan Crunch Cake image

Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you've ever made. It's also one of the easiest, as it's quickly whisked together in just one bowl. Soft, juicy blueberries dot the cinnamon-scented batter, making jammy pockets in the tender crumb. It will keep at room temperature for up to three days, though the topping does lose a little texture the longer it sits. But this cake is so good, its keeping qualities may be beside the point.

Provided by Melissa Clark

Categories     easy, cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups/337 grams sour cream
3/4 cup/170 grams unsalted butter (1 1/2 stick), melted and cooled
4 large eggs
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 1/4 cups/250 grams granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 1/2 cups/312 grams all-purpose flour
1 1/2 cups/200 grams blueberries
2/3 cup/85 grams chopped pecans (or walnuts or almonds)
2 tablespoons Demerara sugar

Steps:

  • Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
  • In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
  • Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.

BLUEBERRY PECAN CRUMBLE



Blueberry Pecan Crumble image

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

4 ounces pecan pieces (about 1 cup, can use other nuts like walnuts)
1 cup all-purpose flour
1 1/4 cups rolled oats (old fashioned)
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
salt (a couple pinches)
8 tablespoons butter (1 stick)
2 pints fresh blueberries (4 cups)
1/2 lemon, juice of
2 tablespoons all-purpose flour
3 tablespoons sugar

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

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