PEACH BLUEBERRY CRISP
One of my husband's favourite desserts. This time of year (fall) the fruit is so wonderful! Top it with coffee cream (half-and-half). originally from "Smart Cooking" by Anne Linsay
Provided by Derf2440
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 212.9, Fat 5.4, SaturatedFat 2.9, Cholesterol 11.4, Sodium 43.6, Carbohydrate 41.2, Fiber 4.2, Sugar 29.1, Protein 3
PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F.
- Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
AUNT RAFFY'S PEACH AND BLUEBERRY CRISP
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 15
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.
PEACH AND BLUEBERRY CRISP WITH CRUNCHY TOPPING
Betty Crocker's Heart Healthy Cookbook shares a recipe! Full of flavor, this warm fruit dessert is perfect for company.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray bottom and sides of square baking dish, 8x8x2 inches, or rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
- Place peaches and blueberries in baking dish. Mix brown sugar, orange juice, cinnamon and nutmeg in small bowl; drizzle over fruit.
- Bake 15 minutes. Sprinkle with crushed cereal and pecans. Bake 10 to 15 minutes longer or until peaches are tender when pierced with a fork. Serve warm or cold with whipped topping.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 18 g, TransFat 0 g
BLUEBERRY AND PEACH CRISP
Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.
Provided by Meg&Mom
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 12
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.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 37.7 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 43.1 mg, Sugar 27.6 g
PEACH, STRAWBERRY, BLUEBERRY CRISP
The buttery, cookielike topping in most crisp recipes is usually a calorie bomb. But chef Dean Rucker from The Golden Door in Escondido, California, uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey, so you save calories and get almost 5 grams of fiber per serving. Feel free to swap in other fruit options to take advantage of the season's freshest picks.
Provided by LisaAD
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°.
- Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well.
- In a separate bowl, combine remaining ingredients with hands until moist and crumbly.
- Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each.
- Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Nutrition Facts : Calories 147, Fat 5.1, SaturatedFat 0.4, Sodium 3.9, Carbohydrate 25, Fiber 2.8, Sugar 16.1, Protein 2.1
QUICK PEACH-BLUEBERRY CRISP
Mix fresh blueberries and peaches together with vanilla pudding in our Quick Peach-Blueberry Crisp. This peach-blueberry crisp is as tasty as it sounds.
Provided by My Food and Family
Categories Home
Time 30m
Yield 9 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Combine flour and sugar in medium bowl. Add coconut, nuts and butter; mix well. Spoon into 9-inch square microwaveable dish.
- Microwave on HIGH 3 to 6 min. or until streusel is crisp and golden brown, stirring after each minute. Spread onto large plate; cool.
- Meanwhile, combine fruit and dry pudding in same microwaveable 9-inch square dish. Drizzle with water. Microwave 4 to 5 min. or until fruit is tender, stirring every 2 min. Cool slightly.
- Sprinkle streusel over fruit mixture before serving.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PEACH & BLUEBERRY CRISP WITH SPICED-PECAN TOPPING
Recipe from Fine Cooking Magazine. Great way to use up summer berries! This recipe yields a smaller amount than the average cobbler recipe, so it is great for small gatherings....
Provided by Marz7215
Categories Dessert
Time 1h10m
Yield 1 cobbler, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 381.5, Fat 16.9, SaturatedFat 5.7, Cholesterol 20.3, Sodium 106.5, Carbohydrate 57.8, Fiber 4.2, Sugar 37.9, Protein 3.7
EASY PEACH BLUEBERRY CRISP
I don't like oats on my fruit crisps, but like the crunchy, caramel topping. A friend in Sacramento gave me this recipe, & have been making it for years. I've looked for others, but haven't found one as easy or as good! I have tried it with just peaches, just blueberries, and mixed berries, and all worked well!
Provided by Queer Eye in the Ki
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 431.6, Fat 16.9, SaturatedFat 10.1, Cholesterol 75.9, Sodium 121.6, Carbohydrate 68.9, Fiber 3.8, Sugar 49.2, Protein 4.9
PEACH & BLUEBERRY CRISP
I make this a lot in the summer and you can enjoy it plain or with whipped cream or ice cream. A wonderful dessert.
Provided by bert2421
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 338.4, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.7, Carbohydrate 55.4, Fiber 3.3, Sugar 34.6, Protein 4.2
BLUEBERRY-PEACH CRISP
Didn't make it out to the farmers' market this morning? No worries. You can still make this gloriously summery Blueberry-Peach Crisp.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine peaches, blueberries and 1 tsp. cinnamon in 8-inch square microwaveable dish. Microwave on HIGH 3 min.; stir in tapioca. Microwave 4 min., stirring after 2 min. Let stand 5 min.
- Meanwhile, combine cereal, nuts, sugar and remaining cinnamon.
- Spoon fruit mixture evenly into 4 dessert dishes; top with cereal mixture.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
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