Fruity Peach and Blueberry Crisp Recipe

Written by Kenneth Lee 2020-08-10

Table of Contents:

Easy Peach & Blueberry Crumble

Super easy to make peach & blueberry crumble..
Recipe available: http://flolum.com/peach-and-blueberry-crumble/.
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Peach Crumble | Everyday Food with Sarah Carey

Show Description

You didn’t think I’d finish summer fruit week without a making a dessert, did you? Crisps and crumbles are some of my absolute favorite desserts. I just love it when the oven concentrates fruit at the peak of its sweetness into syrupy deliciousness. Top that off with a buttery, crunchy crumble and… yum!
Sarah’s Tip of the Day:
I’m using 2 pounds of peaches in my crumble today, but you can use any seasonal fruit you like. (You’ll need to adjust the amounts of lemon juice, sugar, and cornstarch depending on the fruit you use; click here for specific measurements: http://www.marthastewart.com/906831/sarahs-kitchen.) And guess what? The crumble topping freezes well, so why not make a double batch and save half for another day? You can thank me later!
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Recipe Ingredients:
For The Filling.
2 pounds peaches or nectarines, cut into 1/2-inch wedges (6 cups).
3/4 cup granulated sugar.
1 tablespoon lemon juice.
4 teaspoons cornstarch.
1/2 teaspoon coarse salt.
For The Topping.
6 tablespoons unsalted butter, room temperature.
1/4 cup light-brown sugar.
1 cup all-purpose flour (spooned and leveled).
1/2 teaspoon coarse salt.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals and the tricks she uses to make it all SO much easier..
Peach Crumble | Everyday Food with Sarah Carey.
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Summertime Blueberry Crumble Everyday Food with Sarah Carey

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Recipe: http://www.marthastewart.com/907424/peach-crumble?socsrc=soc_yt_Food_edf_edfsc_EDFSC4085
Summer is the perfect time of year to enjoy delicious fruity desserts, Sarah Carey makes a Blueberry Crumble that’s bursting with sweet summertime flavor..
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals and the tricks she uses to make it all SO much easier..
http://www.youtube.com/user/everydayfoodvideos

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Video taken from the channel: Everyday Food

Peach and Blueberry Crisp By Gemma Stafford

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* Get the WRITTEN RECIPE: http://bit.ly/peachblueberrycrisp.
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Hi Bold Bakers! Gemma Stafford, professional chef, host of Bigger Bolder Baking, and now an ambassador for GoodCook, is here to share a new Bold Baking recipe, featuring some of her favorite kitchenware and bakeware products from GoodCook..
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to get you baking boldly with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday on my Gemma Stafford channel and at www.BiggerBolderBaking.com!

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Peach and Blueberry Cobbler

Show Description

A cobbler is called a cobbler because the batter baked on top of the fruit below should look like a cobbled street. The batter that makes the best cobbled street is a biscuit batter. When I make biscuits I use a hand grater to grate the cold butter into the flour mixture. This is the easiest way to incorporate the butter the flour and it leaves them a perfect size resulting in a flaky biscuit topping. Check out the recipe here: https://www.meredithlaurence.com/recipes/peach-blueberry-cobbler/

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How to Make A Crisp Without A Recipe | Epicurious

Show Description

A couple quick tips can help when making the perfect fruit crisp of your dreams!
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How to Make A Crisp Without A Recipe | Epicurious

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How to Make Fruit Crumble | Three Ways | Jamie Oliver

Show Description

Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone..
Links from the video:
Vanilla Bean Custard | Jamie Oliver AD.
https://jamieol.com/VanillaBeanCustard.
For the recipe and more visit:
Apple https://jamieol.com/AppleCrumbleRecipe.
Frozen fruit & almond crumble https://jamieol.com/FruitAlmondCrumbleRecipe.
Roasted stone fruit crumble https://jamieol.com/StoneFruitCrumbleRecipe.
Vanilla Custard https://jamieol.com/VanillaCustardRecipe.
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x

Read: Low-Carb Blueberry Cream Cheese Coffee Cake

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Video taken from the channel: Jamie Oliver

Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Advertisement Step 2 Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons Step 3 Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small.Fruit crisps are a simple dessert that are especially good when made with blueberries and peaches. The name comes from the crumbly, buttery mixture that bakes over the fruit into a crisp topping.

After peeling the peaches and mixing together the topping, the whole dish comes together in mere minutes.Ingredients 6 medium peaches, pitted and sliced, about 4-5 cups (you can peel if you want) 2 cups fresh or frozen blueberries 1 cup whole grain flour, such as whole wheat pastry, white whole wheat or brown rice flour.Instructions Preheat oven to 350°F. For the Peach Blueberry Filling, toss fruit with lemon juice and vanilla in large bowl.

Mix For the Streusel Topping, mix flour, oats, brown sugar and 1 teaspoon cinnamon in medium bowl. Cut in butter with pastry Bake 40 to 45 minutes or until fruit.The filling consists of peaches, blueberries, brown sugar, flour, cinnamon, lemon juice, and cinnamon. You’ll just stir these together to get the fruit coated.

Save. The flour helps soak up some of the fruit juices and the cinnamon adds the perfect touch. You can use fresh or bottled lemon juice here.Gently stir together peaches, blueberries, cornstarch, lemon zest, lemon juice, and 1/4 cup of the granulated sugar in a large bowl. Spoon mixture into an 11x 7-inch (2-quart) baking dish.

Step 2 Whisk together flour, brown sugar, salt, cinnamon, and remaining 1/4 cup granulated sugar until mixture is completely smooth (no clumps).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.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.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.This peach blueberry crisp can be made with fresh or frozen fruit, making it a perfect dessert all year round!

It’s perfect with a scoop of vanilla ice cream. Okay, I know I’m pushing the limits of summer here. I’m squeezing one last recipe that’s reminiscent of summer before it’s all pumpkin, squash, apples, and sweet potatoes.

Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches. Step 4 Bake in the preheated oven until topping is lightly browned, about 30 minutes.An easy Blueberry Cobbler recipe made with fresh or frozen blueberries and basic pantry ingredients..

This blueberry cobbler recipe was born out of my love for warm, comfort-food desserts made with fresh fruit. My peach cobbler recipe is one of the most loved recipes on the site, and this Triple Berry Crisp is one of my personal favorites.For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles.

Pick your favorite Lucky Leaf Premium Pie Filling: Apple, Cherry, Blueberry or Peach. Step 2 Preheat oven to 350 degrees F. Step 3 Place two cans of pie filling in bottom of 9x13-inch pan. Step 4 Blend softened butter, oatmeal, brown sugar and nuts until crumbly. Now’s the time to add in anything else you’d like to include in your crisp.Directions In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch.

Transfer to two 10-oz. ramekins or custard cups coated with cooking.

List of related literature:

Substitute 5 ounces strawberries, hulled and sliced thin, 5 ounces blueberries, and 2 peaches, peeled, halved, pitted, and sliced ¹∕ inch thick, for mango, kiwi, and pineapple.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011
Turn on the oven to 350°F. Mix together 8 peaches, peeled, pitted, and sliced, with 1 pint blueberries or huckleberries, 2 tablespoons lemon juice, 3 tablespoons cornstarch, and 1 cup sugar.
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking by Katie Letcher Lyle Falcon Guides, 2016
Stir together 2½ cups fresh or frozen raspberries, blueberries, or blackberries, 3 tablespoons sugar, 2 tablespoons lemon juice, 2 tablespoons water, 1½ tablespoons cornstarch, and pinch salt in medium saucepan.
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2013
During the summer we often mix in 2 cups/300 g fresh blueberries or strawberries, omit the lemon zest, and top with a combination of white and brown sugar before baking.
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan, Laurel Almerinda, et. al. Chronicle Books LLC, 2014
Mix together the water, sugar, lemon rind, juice, and vanilla in a stainless steel saucepan deep enough so the pears will be submerged in the syrup, then add the pears.
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin HMH Books, 2011
Combine ½ cup raspberries, ½ cup blueberries, 1 teaspoon lemon juice and 1 teaspoon chopped mint in a small bowl and gently mix with a spoon.
from Food Network Magazine The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs by Food Network Magazine, Maile Carpenter Hearst Home Books, 2020
Combine the orange juice, apple, pear, cranberries, and 2 tablespoons of the granulated sugar in a medium-size nonreactive saucepan.
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich Harvard Common Press, 2011
Combine fruit slices, cranberries, next 3 ingredients, and remaining ½ cup (125 mL) lemon juice in a 6-qt. (6-L) stainless steel or enameled Dutch oven.
from The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes by Ball Home Canning Test Kitchen TI Incorporated Books, 2016
Add the raspberries and lemon zest and continue to cook over medium heat, stirring occasionally, until the fruit begins to break down and some of the liquid has evaporated, about 5 minutes; the finished jam should appear looser than a typical jam.
from Payard Desserts by François Payard, Rogério Voltan, Tish Boyle Houghton Mifflin Harcourt, 2013
Instead of caramelized apples, try blueberry compote: put 2/3 cup blueberries in a pan; add 1 tablespoon superfine sugar and a squeeze of lemon juice.
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat by Annabel Karmel Atria Books, 2008

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Fruits, Vegetables, and Nutritious Diet

53 comments

Gralanim 2020-08-10 - 22:20

He can never just stick to a traditional, well made recipe, EVER! (and its bloody CINNAMON, not vanilla!!). Stopped watching. Hate him! (Ramsay’s the same kitchen ape!)

Sternforge 2020-08-11 - 03:12

Jamie, I am drooling!!!! Olga, the Greek, Canadian, born in Alexandria Egypt
Love all your techniques n recipes Best Crumbles Ever!

Jozan 2020-08-11 - 20:14

I just love his enthusiasm and his passion behind the words and expressing the flavors of the food and I like his messy take on creating dishes it’s so homemade every time he’s in the kitchen and he makes it OK for you to literally use your hands to cook the food

Drelalmeena 2020-08-12 - 15:25

GREAT STUFF Jamie!! Years ago I trained to be a chef & even made it up to 2nd cook & baker, but packed it in-Why? I was bloody STUPID!! I now teach English in Japan & always manage to get employment-even though I’m not a pro like you-because I still retain my skill as a cook & have given cooking classes for my school in the local city hall & the Japanese LOVE IT!! So, what’s my point? For anyone starting out in the catering trade….it’s difficult at first just scrubbing pans & peeling spuds etc & you may feel IT’S NOT WORTH IT ANYMORE & will want to pack it in just like I did (BIG MISTAKE) But if you can stick it out & put up with all the SCREAMING & SHOUTING in a hotel kitchen…then one day you’ll be just like Mr. Jamie!! SO, STICK TO IT & who knows, you may have your own restaurant one day-GOOD LUCK to YOU ALL!!!

Fenrishicage 2020-08-13 - 19:39

I made the stone fruit today, it is sooooooo delicious! Even better than the classic apple one! Thank you Jamie <3

Ishnzan 2020-08-14 - 05:00

Can someone tell me whats that creams hes using in the end?

Araginn 2020-08-15 - 01:10

I’m a strawberry rhubarb ginger crumble fan but definitely going to try the stone fruit one!

Tygralbine 2020-08-16 - 00:31

Brilliant video Jamie, your enthusiasm and idiosyncrasies are a tonic in this grey world.

Truthdefender 2020-08-16 - 22:32

This guy has no place preaching about obese children! He needs to step away from the crumble.

Kagor 2020-08-17 - 05:11

Hi Jamie, I made the berry version yesterday and it’s very delicious! I had too much strawberries so the topping melted but no matter☺️ Greetings from Hungary.

Tugami 2020-08-18 - 08:36

What a lovely video. Looks yummy, easy to do and still tasty.

Shalilas 2020-08-18 - 17:39

What’s that liquid that he poured on top of the apple crumble?

Aurizel 2020-08-19 - 00:37

Jamie, You are the best cook I have ever seen in my life.. Great recipe BTW…

Agamalak 2020-08-19 - 19:52

I love it!!!!!!!!!!!!!! So many times it this and coking…��but next time your news crumbles! Brilliant!!!!!!��

Bludterror 2020-08-20 - 15:16

I followed this recipe n with strawberries I added black current it was v tasty thank u for the recipe ��

Kiriginn 2020-08-21 - 18:59

Wish Blueberry were cheap here, they are always expensive:(((((( Love blueberries thou!:D

Iannn 2020-08-22 - 21:33

I’ve discovered you today while looking for a delicious custard recipe
New subscriber!
Your passion and energy are really contagious ��
You’re a winner
�� Keep up the good work

Kagda 2020-08-23 - 00:33

Sorry you are so creative and unusual that I want fallow your advice just skip this video and find original basic recipe

Saithiginn 2020-08-23 - 19:51

My favourite crumble is rhubarb. My Mam used to do rhubarb and date, with a sprinkle of mixed spice in the topping. Sooo good ❤️

Arashigore 2020-08-24 - 22:14

Jaimeeeeeeee… love you and your cooking… you ate incredible person.

Kerne 2020-08-25 - 16:52

we make a crumble top with almond flour, seeds and oats wholefood, healthy and delicious. Why don’t you teach people how to get the same results with healthy ingredients. there really is no need to use all that disgusting butter and white flour.

Modal 2020-08-26 - 15:38

if I was to DOUBLE the topping, how much more time would I bake it? I am guessing 7-10 min.

Gavinrath 2020-08-27 - 08:16

I have been baking a classic apple crumble every few days this lockdown season! It’s easy, delicious and comforting!

Magore 2020-08-27 - 20:46

Hello Sarah… I got a taste for something sweet & I wanna taste your blueberry crumble… Yummy….��

Shalilas 2020-08-28 - 16:16

You say bake 375 for 10 to 20 more minutes???? More minutes than what, how long before you take the aluminium off and bake 10 to 20 min??

Shalige 2020-08-29 - 03:17

Hi Jamie, a few years ago on TV you made a delish PLUM Cobbler. It was just the best ever! Ever since I’ve been trying to find the recipe for it and the episode but no luck! Can anyone help pls?

Mobandis 2020-08-30 - 02:30

always loved school apple crumble, you couldn’t beat it, still make my cookery class crumble recipe from my handwritten book to this day

Ironfont 2020-08-30 - 20:21

This guy’s as white as a sheet no way I’m following his recipes. lol Used to love his books fish in tin foil envelopes, etc.

Sharpweaver 2020-08-31 - 07:33

Never had a bad recipe from Jamie O just good, wholesome and delicious food. Thank you…

Mazuzragore 2020-09-01 - 10:18

MUY buenas recetas pero me gustaría que este traducidos al español gracias

Muzuru 2020-09-02 - 06:52

Would adding some sort of extract to the crumble dough work? Maybe some pure almond?

Sazilkree 2020-09-02 - 15:30

here during self isolation COVID-19 my sister dropped off a box of groceries for me (on my onesies) thing is there was a BIG BAG of apples in it after eating an apple a day for two weeks am at the point where I’m needing this thnx James �� from �� keep well

Bunadar 2020-09-02 - 20:17

You are just the best chef! I love your videos! Easy and delicious recipes, plus your passion is contagious! Everything looks amazing… I’m going to try these recipes.

Mazil 2020-09-03 - 16:57

Love watching you concoct such non complicated but delicious recipes, Jamie. Would you ever add cinnamon to your apple crumble?

Yorn 2020-09-04 - 03:20

I love apple cobbler, thanks for making this video,,, ��

Taugami 2020-09-04 - 19:54

Malagore 2020-09-06 - 14:26

Hi Gemma, first of all these look and sound amazing! Second, I’m wanting to know your thoughts on a nut free granola topping. I’m allergic to tree nuts and make my own granola. I’m thinking it should be an okay substitute.

Megrel 2020-09-07 - 12:42

Thanks Meredith for the air fryer recipe, this is one I have to try. It looks delish. Claudia

Fentrius 2020-09-07 - 22:02

that’s a…………. humble,crumble, rumble??? ( that low sound of uuummm )

Aurira 2020-09-08 - 04:19

The first time I cooked pasta, I had used Jamie’s pasta sauce and followed his recipe! It turned out amazing and years later, I’m still following the same recipe ��
Can’t wait to try making these crumbles!

Dahelm 2020-09-09 - 10:59

I made this dessert this afternoon and it was a big hit at my house. I’m not usually a fan of peaches but I really enjoyed it.

Thanks for the recipe, Gemma!:)

Drelarne 2020-09-10 - 00:33

Hi Gemma…….I could not get the “ good cooks web site…….help!!!! Thanks

Kabei 2020-09-11 - 01:47

why when I look at him, he reminds me very much of Tom Hanks?

Dianann 2020-09-11 - 13:11

Who is watching in November 2019? Christmas menu planning mode

Nazshura 2020-09-12 - 11:35

These days it would be a way more useful video if the alternatives were any of: standard recipe, gluten free/sugar free/raw/vegan/keto etc, and taste test against the standard version. So many of us on alternative diets for health but want familiar recipes too, or have family members with different dietary needs.

Goldsong 2020-09-12 - 19:15

Love the way you explain the recipes wishing you and your family love Health+ Happines Always x

Pezius 2020-09-13 - 14:47

I would like to do the apple crumble in a big pan 30×40 cm (having a dinner party). How much do I need from each ingredience?

Yggmath 2020-09-14 - 06:33

Oh ok I’m kiwi land aka new Zealand we call the crumble main 1 is like apple crumble….

Stoneseeker 2020-09-15 - 09:55

Why this in my recommendations? Because i think youtube don’t like my crumble recipe I keep on my favorite cooking site

Listen to me
My
Crumble
Is
The best

Gasho 2020-09-15 - 21:32

I was just thinking that I have seen that face before…. She looks too much like Kangana Ranaut to discount it. Would prefer this one to the maniacal woman who speaks before thinking.

Direscar 2020-09-17 - 02:08

Looks delicious! It’s unusual to cream together the sugar and butter for a crumble, isn’t it? I think most of the recipes I’ve seen say to use very cold butter.

Majin 2020-09-17 - 10:49

WHAT A WHOLESOME VIDEO WITH WHOLESOME FOOD AND A WHOLESOME PRESENTER!!! ✩°｡ ⸜(* ॑ ॑* )⸝

Silvercaster 2020-09-18 - 00:50

So great! What a darling presenter. I’m off to try it right now!

Fruity Peach and Blueberry Crisp Recipe

Easy Peach & Blueberry Crumble

Peach Crumble | Everyday Food with Sarah Carey

Summertime Blueberry Crumble Everyday Food with Sarah Carey

Peach and Blueberry Crisp By Gemma Stafford

Peach and Blueberry Cobbler

How to Make A Crisp Without A Recipe | Epicurious

How to Make Fruit Crumble | Three Ways | Jamie Oliver

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