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.
BLUEBERRY CRISP
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
- Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
- Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
BLUEBERRY CRUNCH COBBLER
This is really a delicious recipe, especially when blueberry season rolls around. It is really more a crunch than a cobbler, as is obvious from the ingredients. This recipe would also be delicious made with huckleberries or other wild blueberries. This recipe is from a "Land O Lakes" cookbook that I really love, and have made many of their recipes. This is a very down home recipe, that I think anyone who enjoys blueberries would love, especially with a bit of homemade ice cream, or vanilla custard sauce to top it off. I hope you enjoy!
Provided by Naturalbohemian
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- In a large mixing bowl combine all the crust ingredients.
- Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes).
- Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan.
- Place blueberries over the crumb crust.
- In 2-qt saucepan combine remaining filling ingredients except vanilla.
- Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes).
- Continue boiling for 1 minute.
- Mix in vanilla.
- Pour over blueberries; sprinkle with the remaining crumb mixture.
- Bake for 50 to 60 minutes or until lightly browned.
Nutrition Facts : Calories 318.7, Fat 6.1, SaturatedFat 3.4, Cholesterol 14, Sodium 110.4, Carbohydrate 64.5, Fiber 3, Sugar 41.7, Protein 3.6
BLUEBERRY CRUNCH
A family favorite that has my hubby coming back for seconds. Serve warm with ice cream or whipped cream.
Provided by CoOkInGnUt
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
- Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 64.7 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 283.5 mg, Sugar 38.1 g
PINEAPPLE CRUNCH
Betty Wiersma's crunchy pineapple dessert offers quick refreshment. "This recipe was given to me years ago by a co-worker," explains the Sherwood Park, Alberta cook. "Every time I take it somewhere, it's a favorite."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9-12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a bowl, combine cornflake crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake 10 minutes. Cool on a wire rack., In a saucepan, combine cornstarch and pineapple until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. , In a bowl, beat ice cream and pudding mix on low speed 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
BLUEBERRY-PINEAPPLE BUCKLE
Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
- In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 50 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
PEACHY BLUEBERRY COBBLERS
"We love the combination of fruit as well as the ease of preparation for this dessert," shares Carmen Edwards of Midland, Texas. "Sometimes I double the recipe and serve it to guests. Everyone is always happy when they arrive at my house to find these comforting cobblers waiting for them."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the milk and butter; stir into dry ingredients until smooth. Pour into two 8-oz. ramekins or custard cups coated with cooking spray. Top with peaches and blueberries. , Bake at 350° for 30-35 minutes or until fruit is tender. Serve warm with ice cream if desired.
Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 528mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
BERRY AND PINEAPPLE CRUMBLE
Provided by Inez Holderness
Categories Fruit Dessert Bake Kid-Friendly Blueberry Pineapple Pecan Oat Bon Appétit Brooklyn New York Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine cake mix, butter, 1/4 cup sugar, oats and cinnamon in large bowl. Rub together with fingertips until mixture resembles coarse meal and holds together in large moist clumps. Mix in pecans. Mix frozen blueberries, pineapple with syrup and remaining 1/2 cup sugar in prepared dish. Cover fruit with cake-mix topping.
- Bake crumble until fruit is bubbling thickly and topping is brown and crisp, about 1 hour. Let stand 15 minutes. Serve with ice cream.
BLUEBERRY-PINEAPPLE DUMP CAKE
This blueberry-pineapple dump cake is very easy and very good. Serve warm with ice cream.
Provided by Lee Anna
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 62.1 g, Cholesterol 0.7 mg, Fat 18.3 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 330.9 mg, Sugar 43.6 g
EASY PINEAPPLE BLUEBERRY CRUNCH DUMP CAKE
Make and share this Easy Pineapple Blueberry Crunch Dump Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
- Sprinkle the blueberries then sugar.
- Drizzle the melted butter over the blueberries and sugar.
- Top with chopped nuts.
- Bake for about 45 minutes, or until bubbly.
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5 STEP OVEN PINEAPPLE BLUEBERRY COBBLER!
From mylifebygogogoff.com
Cuisine AmericanCategory DessertServings 12Total Time 1 hr
- (Preheat oven to 350°) Open the can of crushed pineapple and pour the entire can juice and all into a 9×13 pan, then spread it evenly out with a fork.
- Evenly spread blueberries across the pineapple layer, then with a fork push the blueberries down into the pineapple, to make it more even.
- Pour cake mix on top of the blueberries and evenly spread the mix out so that all the blueberries are completely covered.
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