Blueberry Peach Custard Crumble Recipes

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.

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 CUSTARD PIE

Steps:

• I do use a food processor to make my pie dough, it works for me, but feel free to do it the old fashioned wayCube cold butter and shortening into 1/4 inch pieces.
• Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times.
• Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb.
• Add Ice 5 Tablespoons of Ice Water to the mix and Pulse 2-3 seconds until dough forms on the blade. Add one more Tablespoon of Ice water if the dough seems too dry.
• Remove dough from bowl, shape dough into a ball ( do not work the dough more than you need to, that will make it tough)
• Wrap in plastic wrap and refrigerate for at least an hour or up to 2 days.
• When the dough is ready place it on a lightly floured surface and roll it out with a lightly floured rolling pin.
• Roll dough from the center to the edge to keep the dough round. The dough should be about 1 1/2 inches bigger than your pie dish.
• Roll dough onto a rolling pin and transfer to the pie plate. Form to pie pan and from your decorative edge.
• Keep the dough cold until you are ready to fill it.
• Preheat oven to 375 degrees
• Peel and slice peaches, and place in the bottom of your already made Pie Dough that you already made and fitted into your pie plate.
• In a bowl with a wire whisk lightly beat your egg yolks, and add sour cream, sugar, flour, and vanilla extract, just until blended and pour over peaches.
• Sprinkle blueberries evenly over your pie.
• Bake pie for 25 minutes, while the pie is baking make your streusel topping.
• with your hands combine the flour, sugar, and butter until it resembles coarse crumbs, set aside to top the pie.
• After 25 minutes remove your pie and sprinkle your streusel topping evenly over the top of your pie.
• Return Pie to oven and continue baking for 25-30 minutes or until topping is a nice golden brown.
• If your crust seems to be browning too quickly when you remove to top with streusel, cover the crust loosely with aluminum foil for the remainder of the time in the oven.
• Remove pie from the oven when done, and place on a cooling rack for one hour.
• You may serve this pie warm or let it cool completely.

PEACH-BLUEBERRY CRUMBLE TART

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter., Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

PEACH CUSTARD CRUMBLE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Dust the pie crust with flour.
• Combine sugar, flour, butter, eggs, and nutmeg for filling in a medium bowl. Gently fold in peaches. Pour into the prepared pie crust.
• Mix flour, oats, brown sugar, and cinnamon for topping together in another bowl. Pour in melted butter and toss with a fork until crumbs form. Sprinkle the crumb mixture over the pie filling.
• Bake in the preheated oven until lightly browned, about 45 minutes.

BLUEBERRY PEACH CRUMBLE

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, mix together peaches, blueberries, orange juice and zest.
• Place fruit in buttered 9" pie pan or 8" square baking pan; set aside.
• Combine flour and brown sugar, then cut in 2 TBSP butter with pastry blender until mixture resembles small crumbs the size of peas.
• Sprinkle the flour mixture over fruit and dot with remaining 1 TBSP butter.
• Bake until peaches are cooked through and top is lightly browned and bubbling, about 30 minutes.
• Serve either hot or cold, topped with a drizzle of heavy cream, if desired.
• Also good with vanilla ice cream.

PEACH BLUEBERRY CRUMBLE

Steps:

• Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside.
• Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture.
• Bake at 375º for 20-25 minutes or until topping is golden.