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
MOM'S PEACH CRISP
My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange peaches evenly in an 8x8-inch baking dish.
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g
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.
HOW TO USE FROZEN PEACHES IN PLACE OF FRESH
How to Use Frozen Peaches in Place of Fresh. Frozen fruit generally can't compare to fresh in terms of taste, texture, and usability. Peaches, however, are one of the rare exceptions. The next time you make a scrumptious cake, pie,...
Provided by wikiHow
Categories Stone Fruit
Number Of Ingredients 10
Steps:
- Buy enough peaches for the recipe you plan on using them for. Before you head to the store, take a look at your recipe's ingredients list to find the exact quantity of peaches that it calls for. On average, a 1 pound (16 oz) package of frozen peaches contains about as much fruit as 3 medium-sized fresh peaches. Look for frozen peaches in the freezer aisle of your local supermarket. Frozen peaches tend to cost slightly more than the same quantity of fresh peaches in-season, but their versatility, convenience, and long shelf life will more than make up for the few extra pennies you'll pay for them.
- Add frozen peaches directly to baked goods without thawing. One of the biggest advantages of choosing frozen peaches over fresh is that they don't require thawing. This makes them perfect for putting together a quick dessert just before dinner or preparing something sweet on short notice to bring to a party or work function. If you like, you can also thaw your peaches briefly (about 10-15 minutes) at room temperature to give them a chance to release excess moisture prior to baking.
- Thaw your peaches overnight in the refrigerator before using them like fresh. Portion out the amount of fruit you want to use in a small bowl or similar container. Then, cover the container and place it in your fridge for 6-12 hours. As the peaches thaw, they'll soften up and shed excess moisture. By opting for frozen peaches over fresh, you can save yourself quite a bit of time and labor that you would otherwise spend peeling, pitting, and slicing. Keep in mind that your peaches may have a fragile, somewhat mushy texture once thawed. This is because of the changes that occur in the cells of the fruit during freezing.Alternative: If you're in a hurry to use your still-frozen peaches, set your thawing container inside a bowl of lukewarm water to speed things along.
- Drain your thawed peaches thoroughly. Once your peaches have defrosted for 20-30 minutes, pour out the liquid that's collected at the bottom of your thawing container. This will leave you with just the fruit, which will be almost as sweet, tender, and juicy as if it were picked the same day. Most of the liquid that comes off of your peaches will be water created by condensation during the freezing process, so don't worry about losing those flavorful juices.
OATMEAL CRISP PEACHES
Inspired by classic streusel topped baked apples, this recipe swaps the apples for ripe juicy peaches and is a great make-ahead recipe. Simply prep the peaches, make the crisp topping and assemble. Refrigerate and bake just before you're ready to serve.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 oatmeal crisp peaches
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚ F. Butter a 9-by-13-inch baking dish. Stir together the oats, flour, pecans, brown sugar, cinnamon and salt in a large bowl. Stir in the melted butter until the mixture resembles a coarse crumble.
- Gently press the oat mixture onto the cut sides of each peach.
- Arrange the peaches in the baking dish. Bake until tender and the topping is golden brown, about 25 minutes. Let cool 15 minutes. Serve with ice cream and a drizzle of dulce de leche.
FRESH PEACH CRISP
I read the suggestions and comments in the reviews when I tried this recipe that I adopted from the RecipeZaar account in February 2005. Instead of all the flour, sugar, and cinnamon going into the topping, I increased the amounts of each and mixed some with the peaches. (Originally the recipe called for 1 cup each flour and (white) sugar and only 1/2 teaspoons cinnamon. I like cinnamon.) The result was a dessert with a nice consistency, not runny, and with the sweetness distributed throughout, not just in the topping. This fruity dessert is great served warm with vanilla ice cream.
Provided by GrandmaIsCooking
Categories Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced peaches in a mixing bowl.
- Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
- Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
- Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
- Sprinkle mixture evenly over peaches in dish.
- Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
- Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.
PEACH BLUEBERRY CRISP RECIPE
Peach blueberry crisp can be made with fresh or frozen fruit, making it a perfect dessert all year round, especially with a scoop of vanilla ice cream!
Provided by Rachel Gurk
Categories Desserts
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix fruit with cornstarch until fruit is coated. Pour into prepared baking dish.
- In the same bowl, combine flour, oats, cinnamon, nutmeg, and brown sugar. Cut in butter using your hands, a pastry cutter, or two forks until no large chunks of butter remain.
- Bake for 45-60 minutes or until golden brown, bubbling around the edges, and peaches are fork tender.
- Serve warm -- it's great topped with vanilla ice cream!
Nutrition Facts : ServingSize 1 of 8 servings, Calories 265 kcal, Carbohydrate 45 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 7 mg, Fiber 4 g, Sugar 28 g, UnsaturatedFat 3 g
AIR FRYER CHICKPEAS
This quick and easy Crispy Air Fryer Chickpea recipe is perfect for when you are craving a delicious snack. You can season with salt and pepper or any of the 4 flavor combinations that's provided.
Provided by Tanya
Categories Snack
Time 22m
Number Of Ingredients 16
Steps:
- Place chickpeas in Air Fryer basket. Set temperature to 390 degrees Fahrenheit and timer to 17 minutes. After 5 minutes, open basket and spray chickpeas with oil and shake basket. Close and continue air frying, shaking about every 5 minutes.
- With about 2 minutes left, open air fryer basket and sprinkle half of the seasoning on the chickpeas. Close and continue air frying for the remaining 2 minutes. Once chickpeas are done, remove and place in a bowl. Sprinkle remainder of the seasoning on the chickpeas and stir to combine. Serve and enjoy.
Nutrition Facts : Calories 126 kcal, ServingSize 1 serving
NO-SUGAR PEACH PRESERVES
Delicious peach preserves/jam for those watching carbs or for diabetics.
Provided by JAYDA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h45m
Yield 24
Number Of Ingredients 4
Steps:
- Fill a canner pot half-full with water and bring to a simmer. Wash jars and rings in warm soapy water; rinse with warm water. Place lids in a saucepan off the heat; pour boiling water on top. Let stand until ready to use.
- Measure 3 cups of peaches into a 6- or 8-inch saucepot. Stir in 3/4 cup water. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
- Ladle jam immediately into the prepared jars, filling to within 1/8-inch from the tops. Wipe jar rims and threads. Cover with lids and rings; screw bands tightly. Place jars on an elevated rack in the canner. Lower the rack to cover the jars with 1 to 2 inches of water, adding more boiling water if necessary. Cover and bring water to a simmer.
- Process the jam for 10 minutes. Remove jars and place upright on a towel to cool completely, 2 to 3 hours. Check seals by pressing the middle of lid with your finger; if lid springs back, lid is not sealed and refrigeration is necessary.
Nutrition Facts : Calories 24 calories, Carbohydrate 5 g, Sodium 0.9 mg, Sugar 5 g
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5/5 (2)Total Time 50 minsCategory DessertCalories 409 per serving
- Preheat oven to 375F and lightly butter the sides and bottom of an 8x8 glass baking dish. Set aside.
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Ratings 23Calories 179 per servingCategory Dessert
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5/5 (1)Category PeachServings 6Total Time 1 hr 15 mins
- Preheat the oven to 350°. Butter a 2-quart baking dish. In a large bowl, toss the peaches with the sugar and lemon juice. Cover and let stand at room temperature for about 30 minutes, stirring occasionally, until the sugar dissolves and the peaches have released some of their juices. Drain the peaches in a colander set over a small saucepan, then return them to the bowl.
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5/5 (1)Total Time 50 minsCategory DessertsCalories 403 per serving
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Reviews 4Category DessertServings 8-10Total Time 1 hr 30 mins
- In a large bowl, toss thawed peaches with two tablespoons of the brown sugar and all of the salt. Let sit 30 minutes, tossing occasionally.
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Ratings 9Calories 323 per servingCategory Dessert
- Preheat oven to 350° and coat iron skillet(s) with cooking spray. (I used my Instant Omni Plus countertop oven on the "bread" setting for this recipe).
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3.2/5 (250)Total Time 1 hrCategory DessertCalories 451 per serving
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