APPLE-BLUEBERRY CRISP WITH OATMEAL TOPPING
To save time you can make the topping up to a day in advance, cover and refrigerate. The amounts listed makes a sweet oatmeal topping, you can reduce the sugars slightly for a less sweeter taste if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Butter a 2-quart casserole dish (or larger).
- For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use).
- In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later).
- Let the apple mixture sit out at room temperature for about 25 minutes.
- Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now).
- Drizzle 2-3 tablespoons melted butter over the fruit mixture.
- Sprinkle the prepared topping mixture evenly over the top of the fruit mixture.
- Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Serve warm with vanilla ice cream!
Nutrition Facts : Calories 584.4, Fat 30.2, SaturatedFat 18.5, Cholesterol 76.3, Sodium 258.5, Carbohydrate 78.5, Fiber 7.4, Sugar 46.7, Protein 5.1
CRISP TOPPING
Make and share this crisp topping recipe from Food.com.
Provided by Debra Stuart
Categories Breads
Time 35m
Yield 1 large batch
Number Of Ingredients 8
Steps:
- cream butter,add sugar,oatmeal,cinnamon, salt, Baking powder, flour.
- mix together until crumbly.
BLUEBERRY CRISP WITH WALNUT STREUSEL TOPPING
The topping for this can be made up to a day ahead and chilled. This is a must served with vanilla ice cream!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
- Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
- Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
- For the filling; place the berries in a large bowl.
- Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
- In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
- Transfer/spread the berry mixture to prepared baking dish.
- Sprinkle the topping mixture over evenly.
- Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
- Cool slightly before serving.
- Delicious!
Nutrition Facts : Calories 727, Fat 32.9, SaturatedFat 13.5, Cholesterol 50.9, Sodium 139.8, Carbohydrate 107.8, Fiber 7.4, Sugar 69.6, Protein 7.9
PEACH & BLUEBERRY CRISP WITH SPICED-PECAN TOPPING
Recipe from Fine Cooking Magazine. Great way to use up summer berries! This recipe yields a smaller amount than the average cobbler recipe, so it is great for small gatherings....
Provided by Marz7215
Categories Dessert
Time 1h10m
Yield 1 cobbler, 6 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 375°F Lightly butter a 9-inch square metal or ceramic baking pan.
- In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 teaspoons of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.
- In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 teaspoons salt and toss this mixture with the fruit.
- Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.
Nutrition Facts : Calories 381.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 20.3, Sodium 106.5, Carbohydrate 57.8, Fiber 4.2, Sugar 37.9, Protein 3.7
BLUEBERRY CRISP WITH CINNAMON-STREUSEL TOPPING
Categories Dessert Bake Blueberry Walnut Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine 2 1/2 cups blueberries and 3/4 cup sugar in large saucepan. Cook over low heat until berries soften and release their juices, stirring frequently, about 8 minutes. Mix in remaining blueberries. Transfer mixture to 13 x 9 x 2-inch glass baking dish.
- Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 6 tablespoons sugar in large bowl to blend. Gradually add cooled melted butter, mixing with fork until small moist clumps form. Sprinkle streusel over berries.
- Bake until topping is crisp and golden and filling is bubbling, about 45 minutes. Cool slightly. Serve with whipped cream.
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