Peachblueberrycrisp Recipes

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:

• 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:

• 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Steps:

• In a small bowl, combine the peaches, blueberries and cornstarch. Transfer to an ungreased 1-qt. baking dish. Combine juices; drizzle over fruit., For topping, in a small bowl, combine the Grape-Nuts, oats, brown sugar, butter, salt and cinnamon. Sprinkle over fruit mixture. , Bake at 375° for 20-25 minutes or until topping is golden brown and fruit is tender. Serve warm with frozen yogurt.

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:

• 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.

Steps:

• In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.