PEACH AND BLUEBERRY CRISP
A simple seasonal dessert recipe with peaches and blueberries, inspired by the San Francisco Ferry Plaza Farmer's Market. Kosher, Dairy.
Provided by Tori Avey
Categories Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Place a rack in the middle of your oven and preheat to 375 degrees F. In a food processor, combine the first 5 topping ingredients - flour, brown sugar, sugar, salt, and cinnamon. Pulse a few times till ingredients are blended. Add nuts and unsalted butter to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter in the mix. If you don't have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms.
- To make the filling, combine all ingredients in a large bowl and stir gently till combined. Let the mixture stand for 15 minutes.
- Pour filling mixture into your baking dish and spread it in an even layer.
- Sprinkle the topping evenly over the top of the fruit filling. Place the baking dish on a cookie sheet - this will catch any overflow of fruit juice in the oven.
- Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp is lightly browned and the fruit filling is bubbling.Remove the crisp from the oven and allow to cool for at least 15 minutes before serving. Serve the crisp warm topped with vanilla ice cream or crème fraîche.
- Store any leftover crisp in the refrigerator. Reheat before serving.
Nutrition Facts : Calories 310 kcal, Carbohydrate 46 g, Protein 3 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 6 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
BLUEBERRY PEACH CRISP WITH ALMOND OAT TOPPING
Delicious summer fruit with a sweet, buttery topping is baked to perfection in this easy blueberry peach crisp recipe. A few simple steps and 15 minutes is all you need to get this delectable dessert in the oven.
Provided by Marie | Yay! For Food
Categories Desserts
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, gently toss the filling ingredients (fruit, white sugar, lemon juice, and cornstarch) in a medium bowl. Pour into a 9-inch round deep pie dish (or an equivalent square baking dish).
- Combine the topping ingredients (oats, almonds, flour, brown sugar, butter, vanilla extract, and salt) in a separate bowl. Then evenly spread the oat mixture over the fruit filling.
- Bake for 25-35 minutes until the topping is golden and crisp to the touch *(see first note). Optionally, serve warm with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 308 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 111 milligrams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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 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.
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
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
PEACH BLUEBERRY CRISP RECIPE
Peach blueberry crisp can be made with fresh or frozen fruit, making it a perfect dessert all year round, especially with a scoop of vanilla ice cream!
Provided by Rachel Gurk
Categories Desserts
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix fruit with cornstarch until fruit is coated. Pour into prepared baking dish.
- In the same bowl, combine flour, oats, cinnamon, nutmeg, and brown sugar. Cut in butter using your hands, a pastry cutter, or two forks until no large chunks of butter remain.
- Bake for 45-60 minutes or until golden brown, bubbling around the edges, and peaches are fork tender.
- Serve warm -- it's great topped with vanilla ice cream!
Nutrition Facts : ServingSize 1 of 8 servings, Calories 265 kcal, Carbohydrate 45 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 7 mg, Fiber 4 g, Sugar 28 g, UnsaturatedFat 3 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
BLUEBERRY AND PEACH CRISP
I went to pick blueberries locally and this was one of the recipes they were giving away. It is very delicious. I substituted Splenda for the white sugar portion.
Provided by Margo59
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease an 8x8 or 9x9 pan.
- In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
- Set aside.
- In a medium bowl, mix dry topping ingredients together.
- Cut in butter until crumbly.
- Sprinkle topping mix over fruit.
- Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
- Serve warm or cold with vanilla ice cream, if desired.
Nutrition Facts : Calories 346.7, Fat 14.3, SaturatedFat 8.7, Cholesterol 36.2, Sodium 232, Carbohydrate 54.3, Fiber 2.5, Sugar 37, Protein 2.9
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 MegMom
Categories Peach Desserts
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
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
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- Preheat oven to 375˚F. Grease a large 2 or 2.5-quart baking dish with butter or cooking oil spray. Set aside.
- In a large bowl, combine peaches and blueberries. Fold in lemon juice, coconut sugar, flour, ginger, cinnamon, and cardamom. Set aside.
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- BLUEBERRY PEACHES: In a medium bowl, combine the ingredients for the blueberries and peaches. Spread the mixture evenly in a square baking dish. I used an 8x8 square dish.
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- BAKE: Bake for 25-35 minutes or until the oats and pecan crumble turns golden and the blueberries are bubbling. If your crumble starts to brown too much, tent loosely with a piece of foil, I covered mine at 25 minutes and let it bake for a total of 35 minutes. Let cool 5 minutes before serving with vanilla ice cream.
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- Preheat the oven to 375°. In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice. Transfer the fruit to an 8-by-11-inch baking dish.
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