Peachy Blueberry Fritters Recipes

PEACHY BLUEBERRY FRITTERS

Steps:

• 1. Heat oil in deep fryer or deep frying pan to 375 degrees F.
• 2. Whisk milk, eggs and vanilla together. Combine flour, baking powder, sugar, salt and nutmeg. Fold in peaches; add melted butter.
• 3. With cookie scoop, scoop batter into hot oil. The batter will sink and then rise. Cook for about 2 - 3 minutes until golden brown, depending on size of fritters. Remove fritters from oil; drain on paper; glaze.
• 4. GLAZE: Mix together and drizzle over fritters.
• 5. NOTE: you can also just roll cooled fritters in powdered sugar if you don't want to glaze.

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 FRITTERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk flour, sugar, baking powder, cinnamon, ginger, and salt together in a bowl. Beat cream, vanilla yogurt, and egg together in a separate bowl until smooth. Pour flour mixture into cream mixture and mix until a sticky dough forms; fold in peaches.
• Drop spoonfuls of the dough, working in batches, into the hot oil and fry until fritters are golden brown on all sides, about 5 minutes. Remove fritters with a slotted spoon to a paper towel-lined plate to drain.

JUMBO PEACH BLUEBERRY MUFFINS

Steps:

• Add granulated sugar, all-purpose flour, ground cinnamon and unsalted butter to a small mixing bowl. Using your fingers, the back of a fork, or a pastry blender, cut the butter into the dry ingredients until the mix resembles bread crumbs. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F. Line a (6-cup) jumbo muffin pan with paper liners, or spray with nonstick cooking spray.
• Sift the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and sea salt into a medium mixing bowl. Whisk to combine. Set aside.
• Add vanilla bean paste, peach puree, whole milk, and sour cream to small mixing bowl. Whisk to combine. Set aside.
• Add unsalted butter, granulated sugar, and light brown sugar to stand mixer bowl. Beat on medium for 3 minutes, or until light and fluffy.
• Add egg and egg yolks to mixer. Beat on low until well incorporated.
• Remove bowl from stand mixer. Alternate adding half the peach puree mixture and half the flour mixture, folding each in with a large spatula. Avoid over mixing.
• Fold in diced peach and fresh blueberries.
• Divide the batter evenly between the prepared muffin pan using an ice cream or cookie scoop.
• Top each muffin with an equal amount of crumb topping.
• Bake 27 to 33 minutes in preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Tops and edges of the muffin should be golden brown.
• Remove muffin tin from oven and cool on wire rack.
• Store muffins in an airtight container for several days.

PEACH-CINNAMON FRITTERS

Steps:

• In deep fat fryer or heavy saucepan, heat 3 inches oil over medium-high heat to 350°F.
• In large bowl, mix Bisquick™ mix, cold water, egg, sugar and cinnamon. Fold in peaches.
• Drop dough by rounded tablespoonfuls into hot oil; fry 2 to 3 minutes on each side until golden brown. Remove from oil with slotted spoon; place on paper towel-lined plate to drain. Sprinkle with powdered sugar, and serve.

PEACH CRISP FOR TWO

Steps:

• Gather the ingredients.
• Heat oven to 350 F.
• Peel and slice the peaches, then cut the slices into two or three pieces. You should have about 1 1/2 cups.
• Place peach slices in a small bowl and add 1 tablespoon white sugar, 2 teaspoons flour, and 1/4 teaspoon lemon zest. Taste for sweetness and add more sugar if necessary. Toss gently.
• Pour into two buttered 1 to 1 1/2-cup ramekins or into a small baking dish that holds about 2 cups.
• Gather the ingredients.
• In a small bowl, mix together the oatmeal, brown sugar, 2 tablespoons flour, cardamom, cinnamon, and salt.
• With a pastry cutter or a large fork, cut in the butter until the mixture is crumbly. Add the almonds, if using.
• Sprinkle the topping evenly over the peaches.
• Bake for 20 to 30 minutes, or until the top is lightly browned and the peaches are bubbling. Let cool for 10 to 15 minutes before serving.