Blueberry Apple Peach Crisp Food

BLUEBERRY PEACH CRISP

Steps:

• Heat oven to 375F degrees.
• Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.
• Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.
• Bake about 40 minutes or until topping is golden brown and fruit is tender.
• Serve with a scoop of ice cream or frozen yogurt, if desired.

PEACH BLUEBERRY CRISP

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.

AUNT RAFFY'S PEACH AND BLUEBERRY CRISP

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.

BLUEBERRY/PEACH CRISP

Steps:

• Preheat oven to 350. Place blueberries in the bottom of a square 8 inch baking pan. If you are using frozen, make sure they are completely thawed and drained of excess water. Place peach slices on top of blueberries. If they are frozen make sure they are also thawed and drained of excess water. Drizzle ¼ cup apple juice over fruit.
• Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon. After running for a minute and dates are blended with oats and almonds, add apple juice, and mix well.
• Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve warm or cool.
• Healthy Cooking Tips:.
• Make sure the topping is well ground, and mixed while still ending with a coarse texture. It will have a tendency to be in clumps after processing it. When you place it over the fruit mixture crumple it with your hands into an even layer. Otherwise it will be in big clumps and will not look or taste as good.

BLUEBERRY AND PEACH CRISP

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.

BLUEBERRY APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.
• Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
• Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
• Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.

BEST EVER BLUEBERRY APPLE CRISP

Steps:

• Choose baking dish. Add enough blueberries to come 1/3 to 1/2 up the dish, keep in mind that the blueberries will "shrink" when cooked.
• If frozen, thaw them slightly. Flour could be added to thicken the frozen blueberries if desired. Add sugar if the fruit is tart, but the topping is sweet enough that it is not needed. Cut enough apples (depending on size) into the blueberries to give colour -- making sure that you have enough room for the topping
• Topping: Combine flour, brown sugar, rolled oats, baking powder, cinnamon and salt. Mix well. Cut butter into flour/oat mixture until coarse crumbs.
• Spread over apple/blueberry mixture and bake in 350 oven for 30 minutes or until the fruit is cooked.
• To serve: I usually make the crisp up earlier in the day. Before serving, I put the crisp in the oven at 250 for 15 - 20 minutes or until warmed, then serve it with ice cream.

APPLE PEACH CRISP

Steps:

• Preheat oven to 350°F
• In a bowl, combine apple slices, peaches, vanilla, and cinnamon.
• Toss well and spread evenly in a 9 x 9 inches casserole dish.
• In a separate bowl, combine flour and sugar.
• Slowly mash in margarine or butter. Sprinkle this mixture slowly on top of the fruit mixture.
• Bake at 350° F until lightly browned and bubbly, about 20 minutes.
• Serve warm.