Baked Blackberry Blueberry And Fudge Oatmeal With Pecan Crumble Food
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-OATMEAL CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
- Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
- Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
- Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.
BAKED BLACKBERRY, BLUEBERRY AND FUDGE OATMEAL WITH PECAN CRUMBLE
Wild blackberries are called brambles in the UK and if you have enough of them use twice the amount and leave out the blueberries. You can make the entire pudding and reheat to serve day after it is made. Scrumptious autumn treat.(may need to up the amount of sugar in the fruit if you have a sweet tooth)from Simply Seasonal by Claire Macdonald
Provided by lindseylcw
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stew fruit with water and sugar over low heat until the juices run.
- pour into 4-5 pint ovenproof dish.
- preheat oven to 350°F.
- melt butter in large saucepan and fry the oatmeal and nuts until looks slightly toasted.
- stir in sugar and vanilla and cook for few more minutes stirring all the time.
- spoon evenly over the cooked brambles.
- bake for 25-35 mins or until top is gently sizzling and surface is dark golden brown.
- serve warm or cold with whipped cream or good vanilla ice cream.
Nutrition Facts : Calories 778.2, Fat 46.8, SaturatedFat 16.8, Cholesterol 61, Sodium 205.3, Carbohydrate 86.2, Fiber 14.8, Sugar 51.1, Protein 11.3
BANANA BLUEBERRY OATMEAL BAKE
When my brother, sister and I were young, Mom would bake this cinnamon-scented oatmeal before driving us to school. Whenever I make it, I have lots of happy memories. -Vincent Taylor, Houston, Texas
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, whisk the first 5 ingredients until blended. Stir in oats. , Arrange banana slices in a single layer in a greased 9-in. square baking pan; sprinkle with blueberries. Pour oatmeal mixture over top, spreading evenly. Bake until set, 25-30 minutes. Remove from oven. Preheat broiler., For topping, in a small bowl, mix brown sugar, flour and butter with a fork until crumbly; stir in pecans. Sprinkle over oatmeal. Broil 7-8 inches from heat until lightly browned, 2-3 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 483 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 193mg sodium, Carbohydrate 78g carbohydrate (49g sugars, Fiber 7g fiber), Protein 6g protein.
BAKED BLUEBERRIES
This recipe comes from The Doanleigh Inn in Kansas City, Missouri. I got it from a web site. I made some adjustments when I prepared it. I only used one cup of sour cream and 1 tablespoon of vanilla. I put on enough brown sugar to completely cover the blueberries, probably 1 to 1 1/4 cups. It really was quite delicious. The blueberries stay plump and juicy. One left over was quite good the next day, eaten cold. I suggest you play around with the proportions too. Very impressive dessert.
Provided by dojemi
Categories Dessert
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spoon the blueberries into 4, 4 oz oven proof ramekins.
- Mix the sour cream with the vanilla.
- Spoon over the blueberries.
- Top with the brown sugar.
- Broil 3 to 4 minutes, watching carefully.
- The brown sugar should melt and caramelize- DO NOT LET IT BURN.
- NOTE: This seems like a lot of brown sugar, but it is required.
- *****This is the original recipe as I copied it from the web site.
- See above explanation for adjustments I made.
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