Blueberry Peach Granola Crumble Recipes

BLUEBERRY-PEACH-GRANOLA CRUMBLE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir together peaches, blueberries, granulated sugar and melted butter. Sprinkle cornstarch over mixture; stir to combine. Spoon into baking dish.
• In same bowl, mix granola, flour, brown sugar and softened butter with fork until crumbly. Sprinkle over fruit mixture.
• Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

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.

PEACH AND BLUEBERRY CRUMB PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
• For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
• Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
• For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
• Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

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.

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.

3-INGREDIENT PEACH CRISP WITH GRANOLA TOPPING

Steps:

• Preheat oven to 375°F. Slice peaches, leaving skin on, into 1/3" wedges; discard pits (you should have about 6 cups sliced fruit).
• Toss fruit, brown sugar, and salt in baking dish. Bake fruit until juices are bubbling and most of the liquid is evaporated, 35-40 minutes.
• Meanwhile, toss granola with oil in a medium bowl.
• Sprinkle granola over fruit, then continue to bake until warmed through and golden brown, 7-10 minutes. Let cool 5 minutes before serving.

PEAR-BLUEBERRY GRANOLA

Steps:

• In a 4-qt. slow cooker, combine the first seven ingredients. Dot with butter. Sprinkle granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.