PEACH BLUEBERRY CRUMBLE
Make and share this Peach Blueberry Crumble recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside.
- Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture.
- Bake at 375º for 20-25 minutes or until topping is golden.
Nutrition Facts : Calories 624.7, Fat 9.8, SaturatedFat 5.3, Cholesterol 55.6, Sodium 74.4, Carbohydrate 135.5, Fiber 3.7, Sugar 121.4, Protein 4.5
BLUEBERRY PEACH CUSTARD CRUMBLE
Steps:
- Preheat the oven to 350 degrees. In a large bowl, mix together the peaches and the blueberries and pour into a baking dish. In a separate mixing bowl, mix together the sugar, flour and lemon zest. Whisk in the eggs and the heavy cream. Whisk in the salt. Pour the mixture over the peaches and blueberries. In another bowl, mix together the flour, brown sugar and walnuts. Mix in the melted butter. Sprinkle this mixture over the top of the baking dish. Place in the oven and bake for 25 to 30 minutes, or until the center is set, but still jiggles a little. Remove from the oven and cool. When fully cooled, place in the refrigerator for 4 hours.;
PEACH AND BLUEBERRY CRUMB PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
- For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
- Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
- For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
- Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.
BLUEBERRY PEACH CRUMB PIE
Steps:
- For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size.
- In a separate bowl, beat the eggs with a fork until fluffy and pale yellow. Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough.
- Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and place in the refrigerator for at least 2 hours or up to overnight.
- For the filling: In a bowl, add the peaches, blueberries, brown sugar, flour, lemon juice and zest. Gently mix and set aside for 5 minutes.
- For the topping: In a bowl, add the oats, brown sugar, butter, flour and cinnamon, and mix with your fingers, pinching the butter to create pea-size pieces.
- Preheat the oven to 375 degrees F.
- Lightly dust a clean surface with flour. Spray a 10-inch pie pan with nonstick cooking spray. Roll out the dough to about 12 inches in diameter, then place in the pan. Pour the filling over the dough and sprinkle the crumb topping over the top. Bake for 40 to 45 minutes. Cool on a wire rack before serving.
BLUEBERRY PEACH CRUMBLE
This recipe came to be because blueberries and peaches are in season during the same time. You can make substitutions of pears, apples or apricots for the peaches and the blueberries if preferred. I hope you will enjoy this dessert from Legal Seafood.
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, mix together peaches, blueberries, orange juice and zest.
- Place fruit in buttered 9" pie pan or 8" square baking pan; set aside.
- Combine flour and brown sugar, then cut in 2 TBSP butter with pastry blender until mixture resembles small crumbs the size of peas.
- Sprinkle the flour mixture over fruit and dot with remaining 1 TBSP butter.
- Bake until peaches are cooked through and top is lightly browned and bubbling, about 30 minutes.
- Serve either hot or cold, topped with a drizzle of heavy cream, if desired.
- Also good with vanilla ice cream.
Nutrition Facts : Calories 155.4, Fat 0.5, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 36.7, Fiber 2.3, Sugar 22.2, Protein 2.6
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
PEACH-BLUEBERRY CRUMBLE TART
This easy-to-prepare tart is a family favorite, fresh out of the oven or at room temperature with a scoop of vanilla ice cream. -James Schend, Editor, Taste of Home
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.
Nutrition Facts : Calories 229 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 70mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
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
VEGAN BLUEBERRY PEACH CRUMBLE
I found this recipe online a long time ago (I can't remember where!) and it took me a couple years to get around to making it. It's surprisingly simple, very filling, and has a lovely, fresh flavor. It's not very sweet but when paired with a soy vanilla ice cream (I used Temptaion French Vanilla), it's the perfect balance of sugary sweet and fruitiness. And it'll make your house smell amazing when it's cooking! Do yourself a favor and spend the extra time grating the cinammon and nutmeg yourself instead of using something from a plastic shaker. The flavors are so much better.
Provided by tendollarwine
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Mix together cold peach nectar, arrowroot powder and vanilla.
- Use a vegetable peeler to peel the peaches. Cut like you would with an avocado, twist and remove the pit. Slice into thin strips.
- Toss the peaches, half the blueberries, arrowroot mixture and spices together in an 8X8 baking dish.
- Mix together the oats, flour, cinnamon and salt. Drizzle in the maple syrup and oil and rub together. Spread the oat mixture on top of the fruit.
- Place in the oven and bake for 45 minutes.
- Once it's done baking, set it aside and let it cool for at least an hour. The fruit will stay warm for quite a while. Serve with a scoop of vegan ice cream, garnish with the remaining blueberries, and enjoy!
Nutrition Facts : Calories 288.1, Fat 8.7, SaturatedFat 1.2, Sodium 4.2, Carbohydrate 49.2, Fiber 4.9, Sugar 18, Protein 5.5
INDIVIDUAL PEACH AND BLUEBERRY CRUMBLES
You could make a big crumble, but it's much more fun and special to have your own personal one! A dollop of a good vanilla ice cream is the icing on the cake, so to speak! :) Adapted from Barefoot Contessa At Home cookbook.
Provided by Sharon123
Categories Dessert
Time 1h11m
Yield 5-6
Number Of Ingredients 12
Steps:
- Preheat oven to 350*F.
- Place peaches in boiling water to cover for 30 seconds-1 minute, until skins peel off easily. Place them right away into cold water.
- Peel peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, sugar and flour. Toss well to coat.
- Gently mix in blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- Topping:.
- Combine flour, sugar, brown sugar, salt, cinnamon, and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas(you can do this by hand too if need be). Rub the mixture with your fingertips until it is in big crumbles, then sprinkle evenly over the fruit.
- Bake for 40-45 minutes, until the tops are browned and crisp and the juices are nice and bubbly.
- Serve warm or room temperature.
- You may make these earlier in the day, keep in the fridge and bake just before dinner. Enjoy!
More about "peach blueberry crumble food"
BAREFOOT CONTESSA | PEACH & BLUEBERRY CRUMBLES | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. 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.
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