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
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 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 CRUNCH
Not sure where I got this recipe from--on another website somewhere I think. Kind of a "dump" style recipe. Use fresh berries, canned or frozen (thawed).
Provided by Boyz 5
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 by 13 inch baking pan.
- Spread undrained pineapple evenly in pan.
- Follow with the blueberries.
- Sprinkle 3/4 cup sugar over the blueberries.
- Sprinkle the cake mix evenly over the blueberries.
- Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans.
- Bake for 45 minutes.
BLUEBERRY CRUNCH
Make and share this Blueberry Crunch recipe from Food.com.
Provided by NamVetsDaughter
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Layer first 4 ingredients. Dizzle melted butter over top layer. Bake at 350 35-40 minutes. After 25 minutes cut through cake mix to let juice bubble through.
Nutrition Facts : Calories 476.1, Fat 21.2, SaturatedFat 7.2, Cholesterol 25.4, Sodium 418.1, Carbohydrate 71.4, Fiber 2.9, Sugar 50.1, Protein 3.7
CINNAMON-BLUEBERRY CRUNCH
"My husband, Don, and I made dinners together when we were first getting to know each other," writes Lisa Pendelton of Pasadena, California. "I was surprised to discover that everything from food shopping to sharing in the kitchen came so naturally to him. We had a lot of great meals, and once he spent all day making me a bouillabaisse for my birthday. That's when I knew I could definitely marry him."
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Position rack in top third of oven and preheat to 400°F. Place berries in 11x7-inch glass baking dish. Add 3/4 cup sugar, lemon juice, and 1 1/2 teaspoons cinnamon; mix gently. Bake berry mixture until juices are bubbling, about 40 minutes.
- Meanwhile, mix flour, butter, remaining 1/2 cup sugar, and 1 teaspoon cinnamon in medium bowl. Rub topping together with fingertips, pressing until small moist clumps form.
- Mix 2 tablespoons topping into warm berry mixture. Let stand 2 minutes. Sprinkle remaining topping over berry mixture. Bake until fruit is bubbling thickly and topping is golden brown and crisp, about 50 minutes longer. Let stand 10 minutes; serve with ice cream.
BLUEBERRY LEMON CRUNCH
Other berries could be substituted for the blueberries if desired. Easy to do and well received by guests. Serve warm with ice cream or whip cream. Can be done ahead and reheated.
Provided by Tebo3759
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place fruit in a small baking dish.
- Combine sugar, flour, oats, lemon rind and margarine.
- Sprinkle mixture over fruit.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 239.7, Fat 8.7, SaturatedFat 1.5, Sodium 97.2, Carbohydrate 39.6, Fiber 3.2, Sugar 25.1, Protein 3.1
BLUEBERRY CRUNCH
Make and share this Blueberry Crunch recipe from Food.com.
Provided by Rachel7337
Categories Dessert
Time 25m
Yield 15-20 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine and mix in self-rising flour and pecans, mix well and press into bottom of long dish. Bake at 350 until lighty brown. Mix cream cheese, confectioner's sugar and cool whip and pour over cooled crust. Top with blueberry pie filling. Refrigerate.
Nutrition Facts : Calories 531.7, Fat 28.6, SaturatedFat 10.8, Cholesterol 16.6, Sodium 409, Carbohydrate 66.9, Fiber 2.2, Sugar 50.2, Protein 4
BLUEBERRY CRUNCH MUFFINS
As if blueberry muffins aren't good enough! A topping is added on top of these to make them even better than they already are! Recipe courtesy reynoldskitchens.com
Provided by flume027
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 (or to 350 if using dark or nonstick muffin tin).
- Combine topping ingredients in small bowl until crumbly and set aside.
- Combine flour, sugar, baking powder and salt in large bowl.
- Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened.
- Stir in blueberries.
- Spoon 1/3 cup batter into each baking cup.
- Sprinkle topping evenly over batter.
- Bake 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 390, Fat 13.4, SaturatedFat 8.1, Cholesterol 64.3, Sodium 439.3, Carbohydrate 62.7, Fiber 1.8, Sugar 32.7, Protein 5.8
BERRY NUT AND SEED CRUNCH
The glazed walnuts make this a sweet but healthy snack. Vegan and GF! This can be used on cereal or folded into quinoa for breakfast, or added to mixed greens for a great salad. I keep some tucked away in my desk drawer - a handful makes a great mid-day snack.
Provided by Chef Boyardee
Categories Appetizers and Snacks Nuts and Seeds
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper.
- Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. Transfer coated walnuts to the prepared baking sheet; set aside until cooled.
- Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 14.2 g, Fat 16.5 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 4 mg, Sugar 8.7 g
BLUEBERRY NUT BREAD
This is from a local 4-H Cookbook. It was shared by Ruth Rizzo of Clayton, NY. I added my own healthy touches, of course. Prep time includes 20 minutes sitting time.
Provided by Kree6528
Categories Quick Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift together the flour, salt, baking powder, and sugar. Add berries and the nuts.
- Combine the eggs, milk, and oil; stir into flour mixture until just moistened.
- Pour into a wax paper lined 9x5-inch loaf pan, or one sprayed with non-stick spray.
- Let stand 20 minutes.
- Preheat oven to 350; bake one hour or until done.
Nutrition Facts : Calories 2855, Fat 99, SaturatedFat 16.8, Cholesterol 457.2, Sodium 2394.9, Carbohydrate 444.6, Fiber 16.4, Sugar 218.9, Protein 59.4
BLUEBERRY NUT CRUNCH
Steps:
- Grease a 13x9-inch pan. Pour pineapple and juice in. Sprinkle blueberries over pineapple. Pour 3/4 cup sugar over berries, sprinkle cake mix dry over berries.
- Melt margarine and pour over cake. Pour remaining sugar over this and sprinkle nuts over this.
- Bake at 350 for 30 min. to 40 min. Cut through with a spoon in several places to let juices come through and cook 10 or 15 more minutes. Can be served with Cool Whip or ice cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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