Blueberry And Peach Topped Ginger Pudding Recipes

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

Ingredients

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 PUDDING CAKE

Blueberry-Peach Pudding Cake image

Little is better than a hot fruit dessert covered in a scoop of slowly melting Vanilla Ice Cream and this is no exception

Provided by JanetB-KY

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2-2 cups fresh blueberries or 1 1/2-2 cups frozen blueberries
1 (15 ounce) can sliced peaches, well drained
2 tablespoons lemon juice
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup milk
1 large egg
6 tablespoons butter, melted
1 1/2 teaspoons vanilla
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Steps:

Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
Heat oven to 350°.
In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.

Nutrition Facts : Calories 531.7, Fat 14.1, SaturatedFat 8.3, Cholesterol 70, Sodium 508, Carbohydrate 97.9, Fiber 2.8, Sugar 68.2, Protein 6.3

PEACH AND BLUEBERRY COBBLER WITH GINGER AND CINNAMON

Peach and Blueberry Cobbler with Ginger and Cinnamon image

This is a gorgeous dessert and naturally low in calories, as long as you don't add a ton of sugar and don't serve it with whipped cream. It just doesn't need it. In the heat of the oven, as they steam under the topping, the peaches and blueberries meld into a magical, flavorful filling that needs little help from sugar or fat. The spices are really all the fruit requires.

Yield serves 8

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
4 ripe peaches, peeled, pitted, and sliced
1 cup fresh blueberries
1/4 cup plus 2 tablespoons granulated Splenda
3/4 cup plus 1 tablespoon Bisquick Heart Smart baking mix
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup skim milk
2 tablespoons Turbinado sugar, such as Sugar In The Raw

Steps:

Preheat the oven to 425˚F. Spray a 7 × 11-inch glass baking dish with cooking spray, and set it aside.
In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.
In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.
Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.
Fat: 33g (before), 1g (after)
Calories: 681 (before), 96 (after)
Protein: 2g
Carbohydrates: 22g
Cholesterol: 0mg
Fiber: 2g
Sodium: 158mg

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