Pecan Oat Crumble Food

PECAN-OAT CRUMBLE

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.

OATMEAL CAKE WITH CINNAMON-PECAN CRUMBLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch pan with butter.
• In a mixing bowl, whisk together the oats, flour, baking soda and salt.
• In a separate mixing bowl using an electric mixer on medium speed, cream together the butter and brown sugar until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Mix in the applesauce and vanilla. Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined. Transfer to the prepared pan.
• For the crumble: In a mixing bowl, stir together the oats, pecans, brown sugar, butter and cinnamon until crumbly. Sprinkle the mixture evenly over the cake batter.
• Bake until set in the center, about 40 minutes. Let cool for 15 minutes before serving.

BLUEBERRY PECAN CRUMBLE

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.

RHUBARB, OAT, AND PECAN CRUMBLE

Steps:

• Preheat the oven to 375°.
• Butter a 3-quart baking dish.
• To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
• Stir in the butter, then press the mixture together with your hands to form a few small clumps.
• Put the topping in the freezer while you assemble the filling.
• To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated.
• Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
• Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
• Cool for 20 minutes before serving.
• Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.

APPLE PECAN CRUMBLE

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.