Peach And Blueberry Crumbles Recipes

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PEACH BLUEBERRY CRUMBLE



Peach Blueberry Crumble image

Make and share this Peach Blueberry Crumble recipe from Food.com.

Provided by Lvs2Cook

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups peaches, pitted, peeled and sliced
1 cup blueberries
2 3/4 cups sugar, divided
2 tablespoons cornstarch
1/2 cup brown sugar, packed
1 cup quick-cooking oats, uncooked
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg, beaten
4 tablespoons butter, sliced

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.

Nutrition Facts : Calories 624.7, Fat 9.8, SaturatedFat 5.3, Cholesterol 55.6, Sodium 74.4, Carbohydrate 135.5, Fiber 3.7, Sugar 121.4, Protein 4.5

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.

BLUEBERRY PEACH CUSTARD CRUMBLE



Blueberry Peach Custard Crumble image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 12

3 cups peaches, peeled, pitted and sliced thinly
1 cup blueberries
1/2 cup sugar
2 tablespoons flour
1 lemon, zested
4 eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
3/4 cup flour
1/4 cup brown sugar
1/4 cup chopped walnuts
1/2 cup melted butter

Steps:

  • Preheat the oven to 350 degrees. In a large bowl, mix together the peaches and the blueberries and pour into a baking dish. In a separate mixing bowl, mix together the sugar, flour and lemon zest. Whisk in the eggs and the heavy cream. Whisk in the salt. Pour the mixture over the peaches and blueberries. In another bowl, mix together the flour, brown sugar and walnuts. Mix in the melted butter. Sprinkle this mixture over the top of the baking dish. Place in the oven and bake for 25 to 30 minutes, or until the center is set, but still jiggles a little. Remove from the oven and cool. When fully cooled, place in the refrigerator for 4 hours.;

BLUEBERRY-PEACH-GRANOLA CRUMBLE



Blueberry-Peach-Granola Crumble image

This crumble has it all - blueberries, peaches and Cascadian Farm™ granola baked to make a tasty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 8

Number Of Ingredients 9

4 cups sliced peeled peaches (1 3/4 lb)
2 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons butter, melted
2 1/2 tablespoons cornstarch
2 cups Cascadian Farm™ organic berry cobbler or fruit & nut granola
1 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, softened

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.

Nutrition Facts : Calories 420, Carbohydrate 66 g, Fat 5 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg

INDIVIDUAL PEACH AND BLUEBERRY CRUMBLES



Individual Peach and Blueberry Crumbles image

You could make a big crumble, but it's much more fun and special to have your own personal one! A dollop of a good vanilla ice cream is the icing on the cake, so to speak! :) Adapted from Barefoot Contessa At Home cookbook.

Provided by Sharon123

Categories     Dessert

Time 1h11m

Yield 5-6

Number Of Ingredients 12

2 lbs firm ripe peaches (6-8)
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup sugar
1/4 cup white flour
1 cup fresh blueberries (1/2 pint)
1 cup white flour
1/3 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4-1/2 teaspoon ground cinnamon
1/4 lb cold unsalted butter, diced (1 stick)

Steps:

  • Preheat oven to 350*F.
  • Place peaches in boiling water to cover for 30 seconds-1 minute, until skins peel off easily. Place them right away into cold water.
  • Peel peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, sugar and flour. Toss well to coat.
  • Gently mix in blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
  • Topping:.
  • Combine flour, sugar, brown sugar, salt, cinnamon, and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas(you can do this by hand too if need be). Rub the mixture with your fingertips until it is in big crumbles, then sprinkle evenly over the fruit.
  • Bake for 40-45 minutes, until the tops are browned and crisp and the juices are nice and bubbly.
  • Serve warm or room temperature.
  • You may make these earlier in the day, keep in the fridge and bake just before dinner. Enjoy!

PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

The easiest dessert that everybody loves. I got the idea from my mom and she got it from my grandma. The thing I changed is, I don't use a cake mix. I use items from my pantry, and I add blueberries.

Provided by DawnH

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

4 cups canned sliced peaches with juice
1 cup frozen blueberries
¾ cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
  • Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
  • Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 197.5 mg, Sugar 36 g

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

GRILLED PEACH AND BLUEBERRY CRUMBLE RECIPE BY TASTY



Grilled Peach And Blueberry Crumble Recipe by Tasty image

Here's what you need: granulated sugar, all purpose flour, kosher salt, lemon, lemon, vanilla bean, blueberry, peach, all purpose flour, quick-cook oats, granulated sugar, kosher salt, cinnamon, nutmeg, unsalted butter, vanilla ice cream

Provided by Jody Tixier

Categories     Desserts

Yield 8 servings

Number Of Ingredients 16

¾ cup granulated sugar
⅓ cup all purpose flour
½ teaspoon kosher salt
1 lemon, juiced
lemon, zested
1 vanilla bean, split lengthwise and seeds scraped
4 cups blueberry
4 cups peach, sliced
1 cup all purpose flour
1 cup quick-cook oats
⅓ cup granulated sugar
½ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon nutmeg
2 sticks unsalted butter, cubed and chilled
vanilla ice cream, or whipped cream for serving

Steps:

  • Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
  • Add the blueberries and peaches and use a spatula to toss until well coated.
  • Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
  • Make the topping: In a large bowl, whisk together the flour, oats, sugar, salt, cinnamon, and nutmeg.
  • Add the butter and quickly work into the dry ingredients until the butter is broken down into pea-sized pieces.
  • Sprinkle the topping in an even layer over the filling.
  • Preheat the grill to 350°F (180°C).
  • Place the cast-iron skillet on the grill and shut the lid. Grill the crumble for about 1½ hours, until the topping is golden brown and the fruit it bubbling. Check after about 1 hour to make sure it is not overcooking. Let cool for 30 minutes before serving.
  • Serve the crumble with ice cream.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 70 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, Sugar 34 grams

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Place them immediately in cold water. 3) Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, caster 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.
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2005-07-14 Filling: In large bowl, toss together peaches, blueberries and lemon rind and juice. Stir together sugar, flour and cinnamon; sprinkle over fruit and toss to coat. Spoon into pie shell. Topping: In bowl, stir together sugar, flour and cinnamon; using pastry blender or two knives, cut in butter until crumbly. Sprinkle over filling.
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Top Asked Questions

How do you make blueberry peach crumble filling?
Whisk together. Add blueberries, peaches, lemon juice, and vanilla to the mixing bowl. Toss to fully coat fruit in the starch-sugar mixture. Transfer blueberry peach crumble filling to a 9"x9" baking dish or a deep 9-inch pie dish.
What is the best way to make blueberry crumble?
In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
What to do with fresh blueberries and peaches?
Fresh blueberries and peaches are covered with a sweet crumble topping and baked to perfection! This dessert screams summer! In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated.
How to make blueberry peaches and blueberry smoothie?
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.

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