PECAN CRUMBLE RECIPES

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SALTED PECAN CRUMBLE RECIPE | MYRECIPES



Salted Pecan Crumble Recipe | MyRecipes image

Provided by David Guas

Yield Makes 1 1/2 cups

Number Of Ingredients 7

½ cup all-purpose flour
¼ cup light brown sugar
2 tablespoons sugar
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
5 tablespoons butter, cubed
½ cup chopped pecans, divided

Steps:

  • Pulse first 5 ingredients in a food processor 3 or 4 times or until combined. Add butter and 1/4 cup pecans; pulse 4 or 5 times or until pecans are ground.
  • Transfer mixture to a bowl; stir in remaining 1/4 cup chopped pecans with your hands, mixing and squeezing to form larger pieces. Cover and chill until ready to use.

PECAN-OAT CRUMBLE RECIPE | MARTHA STEWART



Pecan-Oat Crumble Recipe | Martha Stewart image

Use this recipe to make our Caramel Apple Sundae.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 9

4 ounces (1 stick) unsalted butter, softened
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 cup pecans, toasted and chopped
3/4 cup old-fashioned oats
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Salt

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.

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Serve these roasted vegetables with pecan crumble at Thanksgiving dinner. It's a side dish that's sweet, savory, and delicious!
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  • For the crumble: Preheat the oven to 425 °. Line a baking sheet with parchment paper. Combine the brown sugar, pecans, flour, butter, paprika and a pinch of salt in a medium bowl and mash with a fork. Spread the mixture on the baking sheet and bake until everything has melted together and the crumble is golden brown, 5 to 7 minutes. Let cool completely, about 20 minutes. Use your hands to crumble the mixture and set aside. For the vegetables: Combine the sweet potatoes, squash, carrots, oil, thyme, salt and a few grinds of pepper in a large bowl and toss. Divide the vegetables between 2 baking sheets, spread them in an even layer and roast, switching the pans halfway through, until the vegetables are softened and golden brown in spots, 30 to 35 minutes. Transfer to a platter and top with the crumble.
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