Blueberry Peach Crisp Recipes

Steps:

• Preheat the oven to 350 degrees F.
• 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.

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.

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.

Steps:

• Preheat oven to 350. Place blueberries in the bottom of a square 8 inch baking pan. If you are using frozen, make sure they are completely thawed and drained of excess water. Place peach slices on top of blueberries. If they are frozen make sure they are also thawed and drained of excess water. Drizzle ¼ cup apple juice over fruit.
• Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon. After running for a minute and dates are blended with oats and almonds, add apple juice, and mix well.
• Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve warm or cool.
• Healthy Cooking Tips:.
• Make sure the topping is well ground, and mixed while still ending with a coarse texture. It will have a tendency to be in clumps after processing it. When you place it over the fruit mixture crumple it with your hands into an even layer. Otherwise it will be in big clumps and will not look or taste as good.

Steps:

• Preheat oven to 375 degrees.
• Grease an 8x8 or 9x9 pan.
• In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
• Set aside.
• In a medium bowl, mix dry topping ingredients together.
• Cut in butter until crumbly.
• Sprinkle topping mix over fruit.
• Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
• Serve warm or cold with vanilla ice cream, if desired.