Peach And Raspberry Crisp Food

PEACH-RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
• Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
• Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
• Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
• Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
• Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
• Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

THE BAREFOOT CONTESSA PEACH AND RASPBERRY CRISP - COBBLER

Steps:

• Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl.
• Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal and the cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.
• Bake the crisp for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately or store in the refrigerator and reheat in a 350-degree oven for 20 to 30 minutes until warm.

PEACH CRISP

Steps:

• Preheat oven to 350 degrees F.
• Combine all of the filling ingredients in a large bowl and gently mix.
• Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
• In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

PEACH AND MIXED-BERRY CRISP

Steps:

• Preheat oven to 350°F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400°F.
• Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.
• Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.

PEACH AND RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
• Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
• Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
• Bake in the preheated oven until golden brown, about 35 minutes.

QUICK PEACH-RASPBERRY CRISP

Steps:

• Microwave butter in microwaveable 2-qt. casserole on HIGH 45 sec. to 1 min. or until melted.
• Add flour, coconut and 1/4 cup sugar; mix well. Microwave 3 min., stirring after each minute. Microwave an additional 1 to 2 min. or until streusel is crisp and golden brown, stirring every 30 sec. Spread into single layer on large plate; cool.
• Meanwhile, combine fruit in same microwaveable dish. Add dry pudding mix and remaining sugar; mix lightly. Microwave 8 to 10 min. or until hot and bubbly; stir. Cool slightly.
• Sprinkle streusel over fruit mixture. Serve topped with COOL WHIP.

RASPBERRY PEACH CRISP

Steps:

• Combine peaches and raspberries in a greased 2-qt. baking dish. In a small bowl, combine the cornstarch, cinnamon, ginger and apple juice concentrate until smooth; drizzle over fruit. In a bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream.

PEAR RASPBERRY CRISP

Steps:

• In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate. , In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit. , Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.