Baked Peaches And Blueberries Recipes

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 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.

PEACHES AND BLUEBERRIES

Steps:

• In a large bowl, with a large spoon, gently combine peaches and blueberries. Add the orange flower water and continue to combine, serve cold or pour fruit into a 12 by 8 baking dish. Sprinkle with cane sugar and bake in a preheated 325 degree F oven for 20 minutes, until sugar caramelizes. Remove from oven, top with yogurt, if desired, and enjoy.

BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices into a baking dish in a single layer. Stir brown sugar substitute, pecans, flour, and vanilla extract together; spread over the peach slices.
• Bake in preheated oven until the peaches are heated through, 20 to 30 minutes.

BAKED BLUEBERRY & PEACH OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, until top is lightly browned and a thermometer reads 160°, 35-40 minutes. Serve with additional milk if desired.

BAKED PEACHES AND BLUEBERRIES

Steps:

• 1. Preheat oven to 375°. Coat a 9 x 2-inch round baking dish with non-stick cooking spray.2. Place peaches and blueberries in a large bowl set aside.3. In a small bowl, stir coconut, splenda, flour, cinnamon and nutmeg. Add to fruit and stir until fruit is coated. Spoon into baking dish.4. Bake for 20 minutes. Stir. Cover dish loosely with foil. Bake 15 to 20 minutes longer or until very bubbly and peaches are tender. Uncover and cool slightly.5. Stir before serving serve warm.

CARAMELIZED PEACHES WITH LEMON AND BLUEBERRIES

Steps:

• Arrange the peaches in a single layer, cut sides down, in a 9-by-13-inch, heavy-duty foil pan. Scatter the butter pieces and sugar between the peaches. Add the vanilla to the pan.
• In a small bowl, whisk the lemon curd with enough heavy cream to create a smooth, spoonable sauce.
• Place the pan of peaches over direct medium heat and cook, with the lid closed as much as possible, until the peaches are tender, warm and glazed, 8 to 12 minutes (depending on the size and firmness of the peaches), rolling the peaches gently in the butter mixture once. To keep the peaches warm, slide the pan over indirect heat and remove the grill's lid. When ready to serve, slide the hot pan onto a baking sheet and move to a work surface.
• Cut the peaches into quarters or smaller slices. Arrange in bowls with the blueberries. Serve warm with the lemon curd spooned over the top.

PEACHES AND BLUEBERRIES WITH MASCARPONE

Steps:

• Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water. Cut the peaches in half and remove the pits.
• Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins. Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.
• Slice the peaches and add them to the wine mixture. Bring to a simmer and cook about 15 minutes, until the peaches are tender. Remove from heat and transfer to the bowl with the blueberries. Refrigerate until cold.
• To serve, divide the fruit among six bowls or goblets. Top each serving with a large dollop of the mascarpone and dust with cinnamon.

BAKED PEACHES AND BLUEBERRIES

Steps:

• 1. Preheat oven to 375°. Coat a 9 x 2-inch round baking dish with non-stick cooking spray.2. Place peaches and blueberries in a large bowl set aside.3. In a small bowl, stir coconut, splenda, flour, cinnamon and nutmeg. Add to fruit and stir until fruit is coated. Spoon into baking dish.4. Bake for 20 minutes. Stir. Cover dish loosely with foil. Bake 15 to 20 minutes longer or until very bubbly and peaches are tender. Uncover and cool slightly.5. Stir before serving serve warm.

PEACH-BLUEBERRY FRENCH TOAST

Steps:

• Pour butter into a greased 13x9-in. baking dish. Top with half of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup blueberries and remaining bread., In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg and salt; pour over bread. Arrange the remaining peaches and blueberries over top; cover and refrigerate for 2 hours or overnight., Remove from the refrigerator 30 minutes before baking. Place brown sugar and butter in a small microwave-safe bowl. Microwave on high for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once. Add corn syrup and cream; cook 1 minute longer or until bubbly, stirring once., Drizzle 1/2 cup caramel over top. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving; drizzle with remaining caramel.