Peach Berry Betty Recipes

Steps:

• Preheat oven to 350 and butter a 9x9 baking dish.
• Layer peaches on the bottom of the dish.
• Mix the rest of the ingredients in a bowl, forming a crumble topping.
• Sprinkle on top of peaches and bake for 40 minutes.
• Let cool for at least 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees.
• Thaw frozen peaches and raspberries, do not drain.
• In a large bowl, combine sugar, flour, and ginger.
• Add raspberries and peaches, toss gently to coat.
• Add 2 cups of the bread cubes, toss gently to combine.
• Transfer mixture to a 2 quart square baking dish.
• For the topping, place remaining bread cubes in a medium bowl.
• Drizzle with melted butter, toss gently to coat.
• Sprinkle topping over fruit mixture.
• Bake about 30 minutes or until peaches are tender and topping is golden.
• Serve warm, with whipped cream if desired.

Steps:

• Heat oven to 400°F. Grease 2-quart glass casserole with butter or cooking spray.
• In medium bowl, stir together 1 1/4 cups flour, 1/3 cup sugar, the baking powder, salt and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
• In 2 1/2-quart saucepan, stir together 3/4 cup sugar and 2 tablespoons flour. Stir in blueberries, raspberries, peaches, lemon peel and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Spoon fruit mixture into baking dish.
• Immediately drop biscuit dough by 8 spoonfuls onto hot mixture. Sprinkle sugar crystals over dough.
• Bake 25 to 35 minutes or until biscuits are golden brown. Cool at least 15 minutes before serving.

Steps:

• Heat oven to 375°. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.
• Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.
• Bake about 30 minutes or until topping is golden brown and fruit is tender.

Steps:

• Heat oven to 400°F. In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches. Transfer to ungreased 8-inch square (2-quart) glass baking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir. Bake 10 to 12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).
• Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
• Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 teaspoons milk. Sprinkle with coarse sugar.
• Bake 25 to 30 minutes or until biscuits are deep golden brown and bottom of center biscuit is no longer doughy. Cool 10 minutes on cooling rack. Serve warm.

Steps:

• In blender, place all ingredients. Cover; blend on High speed 30 to 60 seconds or until smooth.
• Pour into 4 glasses. Serve immediately.

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss peaches, sugar, lemon juice, and flour to combine. Transfer to an 8-inch square (or other shallow 2-quart) baking dish.
• In a food processor, pulse bread until coarse crumbs form; sprinkle over fruit mixture, and dot with butter. Cover tightly with aluminum foil.
• Bake until fruit mixture is bubbling, 25 to 30 minutes. Remove foil, and continue baking until topping is golden, 10 to 15 minutes more. Let sit at least 10 minutes. Serve with whipped cream, if desired.

Steps:

• In blender or food processor, place all ingredients. Cover; blend on high speed 30 to 60 seconds or until smooth.
• Pour into 4 glasses. Serve immediately.