Peach Blueberry Crisp With Almond Topping Recipes

BLUEBERRY PEACH CRISP WITH ALMOND OAT TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, gently toss the filling ingredients (fruit, white sugar, lemon juice, and cornstarch) in a medium bowl. Pour into a 9-inch round deep pie dish (or an equivalent square baking dish).
• Combine the topping ingredients (oats, almonds, flour, brown sugar, butter, vanilla extract, and salt) in a separate bowl. Then evenly spread the oat mixture over the fruit filling.
• Bake for 25-35 minutes until the topping is golden and crisp to the touch *(see first note). Optionally, serve warm with whipped cream or vanilla ice cream.

AUNT RAFFY'S PEACH AND BLUEBERRY CRISP

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.

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.

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

BLUEBERRY PEACH ALMOND CRISP

Steps:

• Heat oven to 350 degrees.
• In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 T flour and sugar; toss with peaches.
• In small bowl, combine all topping ingredients except margarine. with fork or pastry blender, cut in margarine until crumbly. Sprinkle over fruit.
• Bake at 350 for 30 minutes or until golden brown and bubbly. If desired, serve with light frozen whipped topping, thawed.

PEACH-BLUEBERRY CRISP WITH ALMOND TOPPING

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a 7 x 11 inch baking dish, combine peaches, blueberries, 1 Tbsp. flour, lemon juice and 1/4 cup sugar. Set aside.
• 3. In a small bowl, combine oats, almonds, 1/4 cup flour and 1/2 cup sugar. Cut in butter and crumble on top of fruit mixture.
• 4. Bake 30 to 40 minutes