Peach Berry Upside Down Crisp Recipes

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BLUEBERRY AND PEACH CRISP



Blueberry and Peach Crisp image

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

2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm®), thawed and drained
1 (10 ounce) package frozen blueberries(such as Cascadian Farm®), thawed and drained
2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons white sugar
½ cup old-fashioned oats
⅓ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup chopped almonds
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup butter

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 BERRY CRISP



Peach and Berry Crisp image

Juicy sweet peaches and berries with a brown sugar and oatmeal topping.

Yield 6-8

Number Of Ingredients 12

2 (16 ounce) bags frozen sliced peaches (or fresh peaches)
1 (16 ounce) bag frozen berry medley
1 Tablespoon lemon juice
3 Tablespoons flour
3 Tablespoons sugar
1/2 gallon vanilla ice cream - optional topping
1 cup old fashioned oats
2/3 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter (softened)

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

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE



Fresh Peach and Blueberry Upside-Down Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1/2 cup packed light brown sugar
5 tablespoons butter, melted
2 peaches, pitted, peeled and sliced 1/2-inch thick
1 cup blueberries
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
  • Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
  • In a medium bowl, whisk to combine the flour, baking powder and salt.
  • Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
  • Bake until a toothpick inserted in the center comes out clean, 1 hour.
  • Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

PEACH-BERRY UPSIDE-DOWN CRISP



Peach-Berry Upside-Down Crisp image

Yield Serves 6 to 8

Number Of Ingredients 9

1 1-pound bag frozen unsweetened sliced peaches, thawed
2 cups (about 8 ounces) frozen unsweetened boysenberries
1 cup sugar
1 cup all purpose flour
1/2 cup old-fashioned oats
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Vanilla ice cream

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.

UPSIDE-DOWN PEACH CAKE



Upside-Down Peach Cake image

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

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

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.

FRESH PEACH COBBLER (THE UPSIDE DOWN VERSION)



Fresh Peach Cobbler (The Upside Down Version) image

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

4 cups peeled pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
kosher salt
1 cup sugar
1/2 teaspoon cinnamon
1 tablespoon orange-flavored liqueur
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 pinch salt
1 cup milk

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 AND BERRY COBBLER



Peach and Berry Cobbler image

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

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
10 medium peaches, peeled and sliced (about 6 cups)
2 cups mixed blackberries, raspberries and blueberries
1 tablespoon lemon juice
TOPPING:
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons grated orange zest
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk
Vanilla ice cream, optional

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 COBBLER



Peach Cobbler image

Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We're not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. When you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches, but cobble it together the best you can. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior.

Provided by Alex Ward

Categories     weekday, cakes, pies and tarts, dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 8

2 pounds ripe peaches or 6 cups frozen sliced peaches
12 tablespoons butter (1 1/2 sticks)
1 1/2 cups granulated sugar
1 cup plus 2 tablespoons all-purpose flour (See Tip)
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup milk
Vanilla ice cream, for serving (optional)

Steps:

  • Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.
  • Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.
  • Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That's O.K.
  • Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that's O.K.!)
  • Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 175 milligrams, Sugar 41 grams, TransFat 1 gram

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