Whole Grain Blackberry Peach Crisp Food
BLACKBERRY PEACH CRISP
Treat your family to a delightful dessert time with this blackberry peach crisp.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.
- Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.
- Bake about 30 minutes or until topping is golden brown and fruit is tender.
Nutrition Facts : Calories 205, Carbohydrate 38 g, Cholesterol 15 mg, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 45 mg
THE BEST BLACKBERRY CRISP
The best crisp I have ever made! Easily substituted to gluten- and/or dairy-free. Awesome with any fruit combination!
Provided by Tiffany Donnelly
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
- Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 35 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 2.8 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 87.4 mg, Sugar 19.6 g
BLACKBERRY-PEACH CRISP
Provided by Dean Rucker
Categories Berry Citrus Fruit Dessert Bake Low Fat Vegetarian Summer Healthy Self Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
WHOLE GRAIN BLACKBERRY-PEACH CRISP
The buttery, cookie-like topping in most crisp recipes is usually a calori bomb but this uses a whole-grain crumble of whole-wheat flour and rolled oats that's gently sweetened with honey. Feel free to swap in your favorite seasonal fruit. From SELF magazine.
Provided by akgrown
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375*. Coat 8x8 square baking dish or four 4oz ramekins with cooking spray.
- Combine berries, peaches, juice, and vanilla in a bowl and mix well.
- In a separate bowl combine remaining ingredients with hands until moist and crumbly.
- Spoon fruit mixture into ramekins or 8x8 dish.
- Scatter crumb mixture evenly over the top.
- Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
Nutrition Facts : Calories 161.5, Fat 5.5, SaturatedFat 0.5, Sodium 3.9, Carbohydrate 27.1, Fiber 4.3, Sugar 15.3, Protein 3
PEACH AND BLACKBERRY CRISP
Steps:
- In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.
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PEACH AND BLACKBERRY CRISP RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category DessertAuthor Melissa Rubel JacobsonTotal Time 1 hr 20 mins
- Preheat the oven to 375°. In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice. Transfer the fruit to an 8-by-11-inch baking dish.
- In a medium bowl, toss the oats with the flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your fingertips, mix in the butter until the topping is crumbly. Sprinkle the topping over the fruit and bake for 1 hour, or until the top is golden brown and the fruit is bubbling. Let the crisp cool for at least 30 minutes before serving.
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