Blueberry Peach Crisp Recipes

PEACH BLUEBERRY CRISP RECIPE

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!

PEACH BLUEBERRY CRISP

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.

BLUEBERRY PEACH CRISP

Steps:

• Heat oven to 375F degrees.
• Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.
• Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.
• Bake about 40 minutes or until topping is golden brown and fruit is tender.
• Serve with a scoop of ice cream or frozen yogurt, if desired.

PEACH AND BLUEBERRY CRUMBLES

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.

BLACKBERRY PEACH CRISP

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.

BLUEBERRY AND PEACH CRISP

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.

EASY PEACH BLUEBERRY CRISP

Steps:

• Preheat oven to 375°F.
• Butter a 9-inch deep dish pie plate or other casserole.
• In a large bowl, mix fruit and cinnamon.
• Pour fruit into pie plate or casserole.
• Put flour & sugar into a food processor & pulse to mix.
• Turn on food processor and SLOWLY add beaten egg through feed tube.
• Mix just until the consistency of damp sand.
• If over processed, a dough will form.
• You DO NOT want this!
• Sprinkle flour, sugar, egg mixture over fruit.
• Jiggle pan slightly to settle topping, but do not pack down.
• Slowly drizzle melted butter over topping.
• Bake crisp on a foil lined baking sheet for 30- 45 minutes.
• Crisp should be bubbly & deep golden brown.
• Check after 30 minutes.
• If not browned continued to check every 5-10 minutes until desired doneness & color.
• Serve warm, either plain or with vanilla ice cream.