Peach Blueberry Crisp With Almond Topping Recipes

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 CRISP WITH ALMOND OAT TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, gently toss the filling ingredients (fruit, white sugar, lemon juice, and cornstarch) in a medium bowl. Pour into a 9-inch round deep pie dish (or an equivalent square baking dish).
• Combine the topping ingredients (oats, almonds, flour, brown sugar, butter, vanilla extract, and salt) in a separate bowl. Then evenly spread the oat mixture over the fruit filling.
• Bake for 25-35 minutes until the topping is golden and crisp to the touch *(see first note). Optionally, serve warm with whipped cream or vanilla ice cream.

BLUEBERRY PEACH ALMOND CRISP

Steps:

• Heat oven to 350 degrees.
• In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 T flour and sugar; toss with peaches.
• In small bowl, combine all topping ingredients except margarine. with fork or pastry blender, cut in margarine until crumbly. Sprinkle over fruit.
• Bake at 350 for 30 minutes or until golden brown and bubbly. If desired, serve with light frozen whipped topping, thawed.

AUNT RAFFY'S PEACH AND BLUEBERRY CRISP

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.

PEACH ALMOND CRISP

Steps:

• In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside., Place peaches in an 11x7-in. baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.

PEACH BLUEBERRY CRISP

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.

BLUEBERRY CRISP WITH OATMEAL AND ALMOND TOPPING

Steps:

• Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.