PEACH RASPBERRY CRISP
This peach crisp is impossible to resist! The sweet peaches contrast beautifully with the tart raspberries, and that crumble topping is SO good!
Provided by Averie Sunshine
Categories Crisps
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- In a large bowl, add the peaches, raspberries, 1/2 cup granulated sugar, cornstarch, and toss gently to combine until all white traces have disappeared; set aside.
- In a separate large bowl, add the butter, brown sugar, oats, flour, cinnamon, optional salt, and using two forks or your hands (I find my hands work best and it's the easiest), cut the butter into the dry ingredients until small pea-sized clumps form and some sandy bits form; set aside.
- Give the fruit another stir and turn mixture out into prepared pie dish, scraping out and including any juice that collected in the mixing bowl.
- Evenly sprinkle the crumble mixture over the fruit. It looks like a lot when sprinkling, but as the crisp bakes, it seeps down into the fruit and it turns out to be just the right amount.
- Place pie dish on a cookie sheet (insurance is case there's an overflow in the oven) and bake for about 45 to 48 minutes, but start checking at about 35 minutes. Crisp should be bubbling quite vigorously near the edges of dish and bubbling to a lesser degree in center. Topping should be very lightly golden browned and set.
- Place pie dish on a wire rack to cool for at least 20 minutes, or overnight, before serving. I prefer crisp to set up for a few hours or overnight, but it can be served warm.
- Optionally serve with whipped cream, whipped topping, or ice cream.
Nutrition Facts : Calories 368 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 36 milligrams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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-RASPBERRY CRISP
This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.
Provided by Chef Austin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 54.9 g, Cholesterol 49.8 mg, Fat 19.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 12 g, Sodium 69.3 mg, Sugar 37.1 g
SUMMER PEACH
Provided by Food Network
Categories beverage
Time 5m
Yield 1 serving (8 ounces)
Number Of Ingredients 8
Steps:
- Add the thyme leaves to a cocktail shaker and muddle. Fill with the ice and add the wine, peach nectar, vodka, lemon juice and agave and shake well. Strain over ice into a large white wine glass. Garnish with a peach slice and thyme sprig.
SUMMERTIME PEACH & RASPBERRY CRISP: EASY, FAST, DELICIOUS!
This delicious dessert will make a sweet ending to any meal. Tender peaches combined with tangy red raspberries and smothered in a buttery crumb topping -- It's heaven in your mouth. Don't forget the whipped topping or creamy vanilla ice cream ... ENJOY!
Provided by Feast Your Eyes
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Filling:.
- Preheat oven to 350 degrees.
- Spray an 8 x 1 1/2-inch baking dish with no-stick cooking spray.
- Place the peach slices and raspberries in the baking dish.
- In a small bowl, blend together the sugars, nutmeg, cinnamon, and flour. Sprinkle the sugar mixture over the peaches; toss until coated.
- Topping:.
- In a small bowl, combine the oats, brown sugar, flour, pecans, cereal, ginger, allspice, and salt.
- Drizzle the buttermilk over the oat mixture; cut in the butter until it resembles coarse crumbs. Sprinkle the crumbs over the filling.
- Bake for 30 to 35 minutes or until the topping is a golden brown.
- Serve with whipped topping or vanilla ice cream and a dark-roasted coffee.
Nutrition Facts : Calories 440.1, Fat 16.1, SaturatedFat 5.7, Cholesterol 20.7, Sodium 120.4, Carbohydrate 73.2, Fiber 8.1, Sugar 50.8, Protein 6.1
QUICK PEACH-RASPBERRY CRISP
Enjoy a piece of this Quick Peach-Raspberry Crisp for dessert this evening. Top this Quick Peach-Raspberry Crisp with fluffy COOL WHIP and serve it warm for a delectable treat on a cool, crisp fall night.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
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