Peach And Raspberry Almond Swirls Recipes
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.
PEACH AND RASPBERRY CRUMBLE
A floral, summery, peach-raspberry crumble dessert great for any occasion.
Provided by Rex
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
- Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
- Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.5 g, Cholesterol 24.4 mg, Fat 10.6 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 238.2 mg, Sugar 23.8 g
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