Peach And Blueberry Casserole Food

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PEACH AND BLUEBERRY CRISP



Peach and Blueberry Crisp image

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

3/4 cup unbleached all purpose flour
1/3 cup packed dark brown sugar
1 tbsp sugar
Pinch salt
Pinch cinnamon
1/2 cup chopped toasted pecans, almonds or walnuts ((I used pecans))
6 tbsp chilled unsalted butter cut into 1-inch pieces
4 large ripe peaches, pitted and sliced into 12-14 pieces each
1 pint ripe blueberries
1/4 cup packed dark brown sugar
3 tbsp minute tapioca ((you may substitute an equal amount of chia seeds))
Several drops aged balsamic vinegar or fresh lemon juice ((I used a honey orange balsamic))
Vanilla ice cream or crème fraîche for serving

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

PEACH BLUEBERRY CRISP



Peach Blueberry Crisp image

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

6 cups peeled sliced fresh peaches
2 cups blueberries
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/4 cup brown sugar, packed
3 tablespoons soft butter

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 CASSEROLE



Peach and Blueberry Casserole image

This recipe uses fruits that are grown locally and available fresh at the same time of year. Try serving this "casserole" with vanilla ice cream- it's mmm-good!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

6 cups sliced fresh or frozen peaches (about 6 large)
2 cups fresh or frozen blueberries
3/4 cup sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
5 tablespoons butter, melted
TOPPING:
3/4 teaspoon sugar
3/4 teaspoon ground cinnamon

Steps:

  • Place peaches in a greased 2-qt. casserole. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients; sprinkle on top. Bake at 375° for 20 minutes. Increase oven temperature to 400° and bake an additional 12-15 minutes or until lightly browned.

Nutrition Facts :

PEACHES AND BLUEBERRIES



Peaches and Blueberries image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 5

6 peaches, halved, pit removed, cut into wedges
1 1/2 pints blueberries
1 to 2 teaspoons orange flower water
2 tablespoons cane sugar, optional
2 cups plain yogurt, optional

Steps:

  • In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE



Fresh Peach and Blueberry Upside-Down Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1/2 cup packed light brown sugar
5 tablespoons butter, melted
2 peaches, pitted, peeled and sliced 1/2-inch thick
1 cup blueberries
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
  • Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
  • In a medium bowl, whisk to combine the flour, baking powder and salt.
  • Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
  • Bake until a toothpick inserted in the center comes out clean, 1 hour.
  • Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

BAKED BLUEBERRY & PEACH OATMEAL



Baked Blueberry & Peach Oatmeal image

"This oatmeal bake is a staple in our home. It's very easy to prepare the night before, just keep the dry and wet ingredients separate until ready to bake. I've tried a variety of fruits, but the blueberry and peach is our favorite." -Rosemarie Weleski, Natrona Heights, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 9 servings.

Number Of Ingredients 13

3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large egg whites
1 large egg
1-1/4 cups fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
Additional fat-free milk, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, until top is lightly browned and a thermometer reads 160°, 35-40 minutes. Serve with additional milk if desired.

Nutrition Facts : Calories 277 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 263mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

PEACH AND BLUEBERRY POUND CAKE



Peach and Blueberry Pound Cake image

If you love pound cakes, try this one--it's a wonderful mixture of peach and blueberry flavors. This makes a great spring and summer cake.

Provided by southern chef in lo

Categories     Dessert

Time 1h10m

Yield 1 10inch cake

Number Of Ingredients 10

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups sugar
5 large eggs
1/4 cup peach schnapps or 1/4 cup peach nectar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups diced fresh peaches
1 cup fresh blueberries

Steps:

  • Generously grease and sugar a 10-inch tube pan; set aside.
  • Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
  • Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
  • Stir in the brandy.
  • Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
  • Gently fold in the peaches and the blueberries.
  • Pour into pan bake for 325°F for 1 hour and 25 minutes.
  • Cool in the pan for 15 minutes remove and cool completely on wire rack.

BLUEBERRY AND PEACH CRISP



Blueberry and Peach Crisp image

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

2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm®), thawed and drained
1 (10 ounce) package frozen blueberries(such as Cascadian Farm®), thawed and drained
2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons white sugar
½ cup old-fashioned oats
⅓ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup chopped almonds
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup butter

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 BLUEBERRY PIE



Peach Blueberry Pie image

This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

Provided by the mortician's wife

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons fresh lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons margarine, cut into pieces

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
  • Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
  • Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g

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