PEACH AND RASPBERRY CRUMBLE
A floral, summery, peach-raspberry crumble dessert great for any occasion.
Provided by Rex
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
- Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
- Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.5 g, Cholesterol 24.4 mg, Fat 10.6 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 238.2 mg, Sugar 23.8 g
PEACH RASPBERRY SLUMP
Sometimes called a grunt, other times a slump, stewed summer fruit tucked beneath golden baked biscuits is a classic New England dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees.
- In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
- In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined. Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
- Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.
PEACH RASPBERRY SLUMP
Steps:
- Preheat oven to 400 degrees. In a 9" pie pan, stir together fruit, brown sugar, 2 Tbsp granulated sugar, cornstarch and cinnamon. In a bowl, stir together the flour, 2-1/2 Tbsp granulated sugar, baking powder, baking soda and salt. With a fork, blend butter into flour mixture until it resembles coarse crumbs. In a small bowl, whisk yogurt, milk and vanilla and stir into flour mixture until just combined. Knead dough lightly on a work surface and pat lightly until about 3/4" thick. Drop dough in mounds over fruit, sprinkle remaining 1/2 tsp sugar over dough and bake in the middle of oven until biscuits are golden and cooked through about 20-25 mins.
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
RASPBERRY PEACH CRUMBLE
This is a showstopper, perfect for summer. Serve with vanilla ice cream to make it a perfect dessert. Use frozen fruit, if the fresh is not in season.
Provided by MCBEALE11
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
- In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
- In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
- Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
- Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 44.3 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 5.1 g, Protein 2.5 g, SaturatedFat 9.9 g, Sodium 394.3 mg, Sugar 31.1 g
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- In an oven-safe 4- to 5-qt. pot combine water and the 1/2 cup sugar Cook and stir over medium-high heat until sugar dissolves. Pour into a glass measuring cup and set aside. Add peaches and berries to the pot; Spread batter evenly over fruit (may not completely cover fruit). Drizzle sugar-water over batter.
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