Blueberry And Blood Orange Crumble With Hazlenut Granola Recipes

THE ULTIMATE HEALTHY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 350°F, and coat an 8"-square pan with nonstick cooking spray.
• To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
• To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
• Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so break it up into really small pieces!) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.

EASY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
• Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
• Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

BLUEBERRY-PEACH-GRANOLA CRUMBLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir together peaches, blueberries, granulated sugar and melted butter. Sprinkle cornstarch over mixture; stir to combine. Spoon into baking dish.
• In same bowl, mix granola, flour, brown sugar and softened butter with fork until crumbly. Sprinkle over fruit mixture.
• Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

BLUEBERRY ORANGE BREAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

ORANGE GRANOLA

Steps:

• In a large mixing bowl stir together the oats, wheat germ, and hazelnuts or almonds.
• In a small saucepan stir together the honey, orange peel and juice, and cinnamon.
• Heat just until boiling; remove from heat.
• Add honey mixture to oat mixture, tossing gently until coated.
• Coat a baking pan with the non-stick cooking spray.
• Spread oat mixture evenly in pan.
• Bake in a 325 degree F oven for 15 minutes.
• Add coconut to oat mixture and stir.
• Bake for 15 to 20 minutes more or until light brown, stirring once.
• Remove from oven and immediately turn out onto a large piece of foil; cool.
• Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
• Serving size is 1/2 cup.

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.