BLUEBERRY PEACH RECIPES RECIPES

Name: Peach Blueberry Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 1 cup sugar; 1/3 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 3 cups sliced peeled fresh peaches; 1 cup fresh or frozen unsweetened blueberries; Dough for double-crust pie; 1 tablespoon butter; 1 tablespoon 2% milk; Cinnamon sugar

PEACH BLUEBERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Peach Blueberry Pie Recipe: How to Make It - Taste of Home image

"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. —Sue Thumma, Shepherd, Michigan

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
Dough for double-crust pie
1 tablespoon butter
1 tablespoon 2% milk
Cinnamon sugar

Steps:

In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 406 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 215mg sodium, CarbohydrateContent 65g carbohydrate (34g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

PEACH & BLUEBERRY CRUMBLES RECIPE | INA GARTEN | FOOD NET…

Peach & Blueberry Crumbles Recipe | Ina Garten | Food Net… image

I usually make a shopping list before I head to the store: I decide what to cook while I’m still at home, then I write down everything I need. But sometimes, I like to shop with just the framework for a recipe in mind; that way I can let the ingredients at the farm stand or grocery store tell me what to make. This fruit crumble is the perfect example: In the summer, when peaches are ripe and freshly picked, I love to use peaches and blueberries. And then in the fall, I follow the same basic recipe to turn out a delicious apple crumble. Warm fruit, a scoop of vanilla ice cream, and everyone is happy!

Provided by Ina Garten Bio & Top Recipes

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 5 to 6 servings

Number Of Ingredients 12

Ingredients

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° 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.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 447, FatContent 16g, SaturatedFatContent 10g, CarbohydrateContent 75g, FiberContent 4g, SugarContent 52g, ProteinContent 4g, CholesterolContent 41mg, SodiumContent 163mg

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PEACH BLUEBERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. —Sue Thumma, Shepherd, Michigan
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 406 calories per serving

In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

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Everyone loves a peach blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! —Laura Jansen, Battle Creek, Michigan
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PEACH-BLUEBERRY PIE RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 298 per serving

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

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PEACH & BLUEBERRY CRUMBLES RECIPE | INA GARTEN | FOOD NET…

I usually make a shopping list before I head to the store: I decide what to cook while I’m still at home, then I write down everything I need. But sometimes, I like to shop with just the framework for a recipe in mind; that way I can let the ingredients at the farm stand or grocery store tell me what to make. This fruit crumble is the perfect example: In the summer, when peaches are ripe and freshly picked, I love to use peaches and blueberries. And then in the fall, I follow the same basic recipe to turn out a delicious apple crumble. Warm fruit, a scoop of vanilla ice cream, and everyone is happy!
From foodnetwork.com
Total Time 1 hours 0 minutes
Calories 447 per serving

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.

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BLUEBERRY-PEACH POUND CAKE RECIPE: HOW TO MAKE IT - TASTE …

This recipe was a lucky experiment. I was going to make apple pound cake but found I had no apples. So, I used the blueberries and peaches I had on hand. I was a winning combination.—Nancy Zimmerman, Cape May Court House, New Jersey
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 300 calories per serving

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

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Reviews 4.5
Total Time 1 hours 45 minutes
Calories 298 per serving

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

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BLUEBERRY PEACH COBBLER RECIPE - FOOD.COM

A delicious easy healthy cobbler. I love the way the peaches and blueberries taste and how they mix together. This cobbler's moist bread is halfway inbetween cake and biscuit. A definite winner! It's one of my favorites!
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Calories 244.1 per serving

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