Tonight I was in the mood for a dessert using blueberries. I found this recipe in my Lady and Sons Too! Cookbook. You just can't go wrong with a Paula Deen recipe. This one was actually not too bad on fat or calories either. This recipe was originally published in Savannah Seasons: Food and Stories from Elizabeth on 37th and was republished by Paula Deen. This was a winner in our house. I didn't take a picture since it wouldn't photograph that great but it did taste delicious.
Blueberry Raspberry Pecan Crisp
Source: The Lady and Sons Too!
2/3 cup all purpose flour
2 tablespoons rolled oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup (1/2 stick) cold butter, cubed
1/2 cup pecans, toasted
1 cup fresh raspberries or blackberries (I used raspberries)
1/2 cup granulated sugar
1 tablespoon cornstarch
4 cups fresh blueberries ( I used frozen wild boreal blueberries)
2 tablespoons honey
Preheat oven to 375.
For topping, in the bowl of a food processor, combine the flour, oats, brown sugar and cinnamon, and process briefly to mince the oats. Add the butter and process until mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.
In a large saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm.
Blueberry Raspberry Pecan Crisp
Source: The Lady and Sons Too!
2/3 cup all purpose flour
2 tablespoons rolled oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup (1/2 stick) cold butter, cubed
1/2 cup pecans, toasted
1 cup fresh raspberries or blackberries (I used raspberries)
1/2 cup granulated sugar
1 tablespoon cornstarch
4 cups fresh blueberries ( I used frozen wild boreal blueberries)
2 tablespoons honey
Preheat oven to 375.
For topping, in the bowl of a food processor, combine the flour, oats, brown sugar and cinnamon, and process briefly to mince the oats. Add the butter and process until mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.
In a large saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm.
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