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 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.
AUNT RAFFY'S PEACH AND BLUEBERRY CRISP
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the filling: Butter a 7-by-3-inch round baking dish and set aside. In a large bowl, toss together the sliced peaches, blueberries, lemon juice, sugar, arrowroot, vanilla and salt. Pour the mixture into the prepared baking dish.
- For the topping: In a separate bowl, mix together the oats, flour, sugar, cinnamon and salt. Using your hands, work the butter into the flour mixture until there are no longer any powdery ingredients at the bottom of the bowl. Break apart large pieces of the topping mixture and place on top of the fruit until the fruit mixture is almost entirely covered. Bake until the topping is golden brown and crispy and the fruit mixture is bubbling, about 40 minutes. Let cool for at least 20 minutes. Serve with the ice cream.
PEACH AND BERRY COBBLER
This is one of my favorite summer recipes, as it features peaches and berries that are in season. But it's just as delicious with frozen fruit any time of the year. The quick biscuit topping brings it all together. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.
Nutrition Facts : Calories 279 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 238mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 5g fiber), Protein 4g protein.
PEACH UPSIDE DOWN CAKE I
This cake uses fresh peaches. Serve with whipped cream.
Provided by Judy Wilson
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
- Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 40.7 g, Cholesterol 62.4 mg, Fat 16.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 10.1 g, Sodium 365.8 mg, Sugar 27 g
PEACH-BERRY UPSIDE-DOWN CRISP
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Stir peaches, berries and 1/2 cup sugar in large bowl to blend. Let stand 15 minutes.
- Meanwhile, stir flour, oats, milk, vanilla and remaining 1/2 cup sugar in medium bowl until blended. Mix in butter (batter will be thick). Spread batter in bottom of 8 x 8 x 2-inch glass baking dish.
- Spoon fruit mixture atop batter. Bake crisp until fruit mixture is cooked through and bottom crust is brown, about 45 minutes. Let stand 10 minutes. Serve crisp warm or at room temperature with ice cream.
PEACH AND MIXED-BERRY CRISP
Categories Berry Fruit Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Blackberry Blueberry Raspberry Peach Spice Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400°F.
- Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.
- Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.
FRESH PEACH COBBLER (THE UPSIDE DOWN VERSION)
Adapted from FoodTV's Sara Moulton. I've tweaked the fruit part quite a bit. In the summer, when we harvest peaches and blueberries, I make a large batch of the fruit part. I freeze it in recipe-quantity and then thaw for year-round cobbler. This recipe starts upside down with the cobbler dough on the bottom of the pan. The dough will migrate to the top and make a true cobbler crust. My kids like to watch thru the oven door as this happens. If you love crust, make a half batch of the fruit and a full batch of the dough. Cook in a 9x13 pan and you'll have just enough fruit (1/4 inch) to go with the crispy goodness. It's wonderful warm over vanilla icecream. I'll admit to eating it cold (leftover) for breakfast when no one is looking. If I use blueberries, I use 1 cup blueberries to 3 cups peaches. I'm sure it would work with other fruits.
Provided by gourmetmomma
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the peaches, lemon juice, cup of sugar, and pinch of salt and bring to a boil over high heat, stirring constantly. Remove from heat and add cinnamon and orange liquor. (Nutmeg is also good). If you do this ahead of time, make sure the fruit mixture is warm or room temp before proceeding.
- Preheat oven to 375 degrees.
- Pour the melted butter into a 13 by 9 by 2-inch baking dish.
- In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
- Pour the peaches over the batter but do not stir them together.
- Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.
PEACH & BLUEBERRY CRISP
I make this a lot in the summer and you can enjoy it plain or with whipped cream or ice cream. A wonderful dessert.
Provided by bert2421
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, mix peaches, blueberries, flour, sugar and lemon juice.
- Spoon into buttered 9x13 baking pan.
- Combine topping ingredients.
- Mix well.
- Sprinkle over fruit.
- Bake in preheated 350 degree oven 35 minutes or until topping is golden brown and fruit is tender.
Nutrition Facts : Calories 338.4, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.7, Carbohydrate 55.4, Fiber 3.3, Sugar 34.6, Protein 4.2
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH AND BERRY CRISP
Juicy sweet peaches and berries with a brown sugar and oatmeal topping.
Yield 6-8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine frozen peaches, berries and lemon juice.
- Mix flour and sugar in with the fruit until well combined.
- Pour mixture into a baking dish or skillet.
- In a mixing bowl, combine crumble topping ingredients with a pastry cutter or fork until mixture is crumbly.
- Sprinkle crumble topping on top of fruit in an even layer.
- Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
- Top with vanilla ice cream before serving, if desired.
Nutrition Facts : Servingsize 1 serving, Calories 1841 kcal, Fat 67 g, SaturatedFat 35 g, Cholesterol 169 mg, Sodium 445 mg, Carbohydrate 300 g, Sugar 174 g, Protein 22 mg
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