Pecan Oat Crumble Recipes
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
PECAN-OAT CRUMBLE
Use this recipe to make our Caramel Apple Sundae.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Cream butter and sugars until smooth. Add pecans, oats, flour, baking powder, cinnamon, and a pinch of salt. Stir until mixture begins to form large clumps. Transfer mixture to a rimmed baking sheet, and spread in a single layer. (Clumps should be close together.)
- Bake until golden brown, about 25 minutes. Let cool completely in sheet on a wire rack. Using your hands, break into small pieces.
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- To prepare the berries: If using fresh berries, cut larger berries into smaller pieces. If using frozen fruit, thaw in fridge overnight or place them in a large colander and let thaw for a couple of hours at room temperature, then cut larger berries into smaller pieces. Drain well.
- To prepare the crust: In another bowl, stir together oats, oat flour, pecan meal, sugar, baking powder, cinnamon and salt. Add softened butter and mix with a fork or your hands until it becomes a crumble-like mixture. Stir in egg until well combined and the crumble becomes sticky.
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- Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)
CINNAMON APPLE OVERNIGHT OATS WITH PECAN CRUMBLE
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3.2/5 (13)Total Time 4 hrs 5 minsCategory BreakfastCalories 390 per serving
- To make overnight oats, combine soy milk, oats, Shakeology, ½ apple, chia seeds, and extract in a medium bowl; mix well. Evenly divide oat mixture between 2 jars (or sealable containers). Seal jars; refrigerate overnight.
- To make crumble, combine pecans, oats, almond flour, sugar, oil, and cinnamon in a small bowl; mix well.
- After refrigeration, top each jar evenly with crumble and remaining ½ apple. Store refrigerated in an airtight container for up to 24 hours.
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5/5 (1)Servings 1.5
- Pulse first 5 ingredients in a food processor 3 or 4 times or until combined. Add butter and 1/4 cup pecans; pulse 4 or 5 times or until pecans are ground.
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5/5 (1)Total Time 40 minsCategory BreakfastCalories 446 per serving
- Start by making the topping. In a small bowl, stir to combine the oats, flour, pecans, brown sugar, cinnamon, and salt. Drizzle over the melted butter and stir everything around until the ingredients start to clump up and form into a crumble. Set this crumble mixture aside for later.
- To make the muffin batter, sift to combine the oat flour, all purpose flour, salt, baking powder, and baking soda. Oat flour tends to have lumps in it, and sifting will break them up. Set that aside. In another bowl, whisk to combine the melted butter, brown sugar, milk, and egg until smooth. Add half of the oat flour mixture to the wet ingredients, and stir gently. Add the rest of the oat mixture and stir until there aren’t any more streaks of flour, but there are still plenty of lumps.
- Portion the muffin batter into the muffin tins using a cookie scoop, and fill them nearly all the way. Sprinkle the brown sugar pecan crumble on top and bake the muffins for 22-25 minutes until a toothpick inserted in the center comes out clean. Try not to overbake the muffins. Let the muffins cool on a wire rack, and enjoy!
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