Easypeachblueberrycrisp Recipes

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.

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.

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.