Best Blueberry And Peach Crisp 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.

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 AND BLUEBERRY CRISP WITH CRUNCHY TOPPING

Steps:

• Heat oven to 375°F. Spray bottom and sides of square baking dish, 8x8x2 inches, or rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Place peaches and blueberries in baking dish. Mix brown sugar, orange juice, cinnamon and nutmeg in small bowl; drizzle over fruit.
• Bake 15 minutes. Sprinkle with crushed cereal and pecans. Bake 10 to 15 minutes longer or until peaches are tender when pierced with a fork. Serve warm or cold with whipped topping.

BLUEBERRY AND PEACH CRISP

Steps:

• Preheat oven to 375 degrees.
• Grease an 8x8 or 9x9 pan.
• In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan.
• Set aside.
• In a medium bowl, mix dry topping ingredients together.
• Cut in butter until crumbly.
• Sprinkle topping mix over fruit.
• Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes.
• Serve warm or cold with vanilla ice cream, if desired.