Blueberry And Peach Crisp Recipes

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BLUEBERRY PEACH CRISP



Blueberry Peach Crisp image

This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and delicious served warm out of the oven.

Provided by Gina

Categories     Dessert

Time 55m

Number Of Ingredients 10

5 yellow peaches (pitted and sliced)
1 cup blueberries (about 6 oz)
1/2 lemon (zested and juiced)
2 tsp cornstarch
3 1/2 tablespoons agave nectar or honey
1 cup uncooked quick or rolled oats (*)
1/3 cup whole wheat flour (*)
1/2 cup light brown sugar (not packed)
3/4 tsp cinnamon
1/4 cup half stick butter, melted

Steps:

  • Heat oven to 375F degrees.
  • Combine peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with cornstarch. Toss until fruit is coated.
  • Place fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle over fruit.
  • Bake about 40 minutes or until topping is golden brown and fruit is tender.
  • Serve with a scoop of ice cream or frozen yogurt, if desired.

Nutrition Facts : ServingSize 1 /8th, Calories 203 kcal, Carbohydrate 35.5 g, Protein 2 g, Fat 7 g, Sodium 2 mg, Fiber 2.5 g, Sugar 24 g, SaturatedFat 4 g, Cholesterol 15.5 mg

PEACH BLUEBERRY CRISP



Peach Blueberry Crisp image

One of my husband's favourite desserts. This time of year (fall) the fruit is so wonderful! Top it with coffee cream (half-and-half). originally from "Smart Cooking" by Anne Linsay

Provided by Derf2440

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

6 cups peeled sliced fresh peaches
2 cups blueberries
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/4 cup brown sugar, packed
3 tablespoons soft butter

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.

Nutrition Facts : Calories 212.9, Fat 5.4, SaturatedFat 2.9, Cholesterol 11.4, Sodium 43.6, Carbohydrate 41.2, Fiber 4.2, Sugar 29.1, Protein 3

PEACH-BLUEBERRY CRISP



Peach-Blueberry Crisp image

This crisp is summer in a casserole dish! The combination of juicy peaches and sweet-tart blueberries is divine-so much so that you won't even notice that our version is lower in sugar. Although frozen fruit will suffice in a pinch, we recommend you use the freshest varieties you can find, even if that means substituting another berry and stone fruit.

Provided by Sarah Epperson

Time 1h5m

Yield Serves 8 (serving size: 2/3 cup)

Number Of Ingredients 11

2 pounds fresh peaches, peeled and cut into 3/4-in. chunks (about 6 cups)
2 cups fresh blueberries (about 10 1/2 oz.)
2 tablespoons cornstarch
2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
1/2 cup granulated sugar, divided
3/4 cup (about 2 5/8 oz.) whole-wheat pastry flour
1/4 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/3 cup (5 1/3 oz.) cold unsalted butter, diced
1/2 cup old-fashioned regular rolled oats

Steps:

  • Preheat oven to 350°F. Gently stir together peaches, blueberries, cornstarch, lemon zest, lemon juice, and 1/4 cup of the granulated sugar in a large bowl. Spoon mixture into an 11- x 7-inch (2-quart) baking dish.
  • Whisk together flour, brown sugar, salt, cinnamon, and remaining 1/4 cup granulated sugar until mixture is completely smooth (no clumps). Add butter, and toss to coat. Using fingers, rub butter into flour until a pebble consistency is reached and flour is fully moistened. Stir in oats. Crumble topping evenly over peach mixture.
  • Bake in preheated oven until top is golden and fruit is bubbling, about 45 minutes. Serve warm.

Nutrition Facts : Calories 299, Carbohydrate 54 g, Fat 9 g, Fiber 5 g, Protein 4 g, SaturatedFat 5 g, Sodium 124 mg, Sugar 32 g, UnsaturatedFat 3 g

PEACH AND BLUEBERRY CRUMBLES



Peach and Blueberry Crumbles image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 5 to 6 servings

Number Of Ingredients 12

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

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.

AUNT RAFFY'S PEACH AND BLUEBERRY CRISP



Aunt Raffy's Peach and Blueberry Crisp image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 teaspoon unsalted butter, at room temperature
Two 16-ounce bags frozen sliced peaches
1 1/2 cups frozen blueberries
1/4 cup freshly squeezed lemon juice
3 tablespoons turbinado sugar
2 tablespoons arrowroot
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1 cup old-fashioned rolled oats
1/3 cup all-purpose flour
1/3 cup turbinado sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, chilled and cut into cubes
1 pint vanilla ice cream

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.

BLACKBERRY PEACH CRISP



Blackberry Peach Crisp image

Treat your family to a delightful dessert time with this blackberry peach crisp.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 8

Number Of Ingredients 9

2 cups blackberries*
1 tablespoon cornstarch
3 cups sliced peaches or nectarines (3 medium)
3/4 cup packed brown sugar
1/2 cup Gold Medal™ whole wheat flour
1/2 cup old-fashioned oats
1/4 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Heat oven to 375°. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.
  • Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.
  • Bake about 30 minutes or until topping is golden brown and fruit is tender.

Nutrition Facts : Calories 205, Carbohydrate 38 g, Cholesterol 15 mg, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 45 mg

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

BLUEBERRY-PEACH CRISP



Blueberry-Peach Crisp image

Didn't make it out to the farmers' market this morning? No worries. You can still make this gloriously summery Blueberry-Peach Crisp.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings

Number Of Ingredients 7

1 can (29 oz.) peach slices in juice, undrained
1 pkg. (12 oz.) frozen blueberries, thawed
2 tsp. ground cinnamon, divided
2 Tbsp. MINUTE Tapioca
1-1/4 cups whole grain cereal flakes with blueberries, coarsely crushed
1/4 cup chopped walnuts
1 Tbsp. brown sugar

Steps:

  • Combine peaches, blueberries and 1 tsp. cinnamon in 8-inch square microwaveable dish. Microwave on HIGH 3 min.; stir in tapioca. Microwave 4 min., stirring after 2 min. Let stand 5 min.
  • Meanwhile, combine cereal, nuts, sugar and remaining cinnamon.
  • Spoon fruit mixture evenly into 4 dessert dishes; top with cereal mixture.

Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

PEACH & BLUEBERRY CRISP



Peach & Blueberry Crisp image

I make this a lot in the summer and you can enjoy it plain or with whipped cream or ice cream. A wonderful dessert.

Provided by bert2421

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

10 -12 ripe peaches (Use a large can of well-drained peaches if you don't have access to fresh ones)
1 cup blueberries
1/4 cup flour
3 tablespoons sugar
1 tablespoon fresh lemon juice
1 cup flour
2/3 cup brown sugar
1/2 cup rolled oats
1 pinch cinnamon
1 pinch ground ginger
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • In bowl, mix peaches, blueberries, flour, sugar and lemon juice.
  • Spoon into buttered 9x13 baking pan.
  • Combine topping ingredients.
  • Mix well.
  • Sprinkle over fruit.
  • Bake in preheated 350 degree oven 35 minutes or until topping is golden brown and fruit is tender.

Nutrition Facts : Calories 338.4, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 89.7, Carbohydrate 55.4, Fiber 3.3, Sugar 34.6, Protein 4.2

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