Peach Blueberry Crisp With Almond Topping Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the filling: Butter a 7-by-3-inch round baking dish and set aside. In a large bowl, toss together the sliced peaches, blueberries, lemon juice, sugar, arrowroot, vanilla and salt. Pour the mixture into the prepared baking dish.
• For the topping: In a separate bowl, mix together the oats, flour, sugar, cinnamon and salt. Using your hands, work the butter into the flour mixture until there are no longer any powdery ingredients at the bottom of the bowl. Break apart large pieces of the topping mixture and place on top of the fruit until the fruit mixture is almost entirely covered. Bake until the topping is golden brown and crispy and the fruit mixture is bubbling, about 40 minutes. Let cool for at least 20 minutes. Serve with the ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
• Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
• Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Steps:

• Combine peaches and blueberries in an 8 cup casserole.
• In a small bowl, combine sugar, flour and cinnamon.
• Add this mixture to the casserole.
• Mix well with fruit.
• Topping-----------.
• Combine rolled oats, sugar and cinnamon.
• Cut in butter until crumbly.
• sprinkle over fruit mixture.
• Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.
• Serve warm or cold.

Steps:

• Heat oven to 350 degrees.
• In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 T flour and sugar; toss with peaches.
• In small bowl, combine all topping ingredients except margarine. with fork or pastry blender, cut in margarine until crumbly. Sprinkle over fruit.
• Bake at 350 for 30 minutes or until golden brown and bubbly. If desired, serve with light frozen whipped topping, thawed.

Steps:

• Preheat oven to 375°F.
• Butter a 9-inch deep dish pie plate or other casserole.
• In a large bowl, mix fruit and cinnamon.
• Pour fruit into pie plate or casserole.
• Put flour & sugar into a food processor & pulse to mix.
• Turn on food processor and SLOWLY add beaten egg through feed tube.
• Mix just until the consistency of damp sand.
• If over processed, a dough will form.
• You DO NOT want this!
• Sprinkle flour, sugar, egg mixture over fruit.
• Jiggle pan slightly to settle topping, but do not pack down.
• Slowly drizzle melted butter over topping.
• Bake crisp on a foil lined baking sheet for 30- 45 minutes.
• Crisp should be bubbly & deep golden brown.
• Check after 30 minutes.
• If not browned continued to check every 5-10 minutes until desired doneness & color.
• Serve warm, either plain or with vanilla ice cream.

Steps:

• In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.

Steps:

• In bowl, mix peaches, blueberries, flour, sugar and lemon juice.
• Spoon into buttered 9x13 baking pan.
• Combine topping ingredients.
• Mix well.
• Sprinkle over fruit.
• Bake in preheated 350 degree oven 35 minutes or until topping is golden brown and fruit is tender.

Steps:

• Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F Lightly butter a 9-inch square metal or ceramic baking pan.
• In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 teaspoons of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.
• In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 teaspoons salt and toss this mixture with the fruit.
• Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.