Mini Blueberry Peach Crisps Recipe By Tasty Food

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 PEACH CRISP WITH ALMOND OAT TOPPING

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.

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.

EASY PEACH BLUEBERRY CRISP

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.

BLUEBERRY-PEACH CRISP

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.

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.