Peach Berry Betty Recipes

PEACH-BERRY SMOOTHIES

Steps:

• In blender or food processor, place all ingredients. Cover; blend on high speed 30 to 60 seconds or until smooth.
• Pour into 4 glasses. Serve immediately.

PEACH BERRY UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 10-inch cast-iron skillet, melt 1/2 cup butter in oven 3 minutes. Sprinkle brown sugar and walnuts in skillet; arrange peach slices and strawberries in single layer over brown sugar.
• Make cake mix as directed on box, using water, butter and eggs. Pour batter into skillet.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes.
• Place heatproof serving plate upside down on skillet; turn plate and skillet over. Let skillet remain over cake 1 minute so walnut mixture can drizzle over cake. Remove skillet. Serve cake warm with ice cream.

BERRY-PEACH COBBLER

Steps:

• Heat oven to 400°F. Grease 2-quart glass casserole with butter or cooking spray.
• In medium bowl, stir together 1 1/4 cups flour, 1/3 cup sugar, the baking powder, salt and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
• In 2 1/2-quart saucepan, stir together 3/4 cup sugar and 2 tablespoons flour. Stir in blueberries, raspberries, peaches, lemon peel and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Spoon fruit mixture into baking dish.
• Immediately drop biscuit dough by 8 spoonfuls onto hot mixture. Sprinkle sugar crystals over dough.
• Bake 25 to 35 minutes or until biscuits are golden brown. Cool at least 15 minutes before serving.

PEACH-BERRY BELLINI SALAD

Steps:

• In large bowl, stir together orange juice and sugar. Stir in peaches and raspberries.
• Divide fruit mixture evenly among four 6-oz custard cups. Cover; freeze at least 1 hour.
• About 30 minutes before serving, remove custard cups from freezer. Let stand until slightly thawed. Transfer fruit mixture to four 8-oz champagne saucers or margarita glasses. Pour sparking wine over fruit. Serve immediately.

PEACH AND BERRY COBBLER

Steps:

• Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches, berries and lemon juice; toss to combine. Transfer to a 10-in. cast-iron or other ovenproof skillet., In a small bowl, whisk the first 6 topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture., Bake, uncovered, until topping is golden brown, 40-45 minutes. Serve warm. If desired, top with vanilla ice cream.

SKINNY CREAMY PEACH-BERRY DESSERT

Steps:

• In a medium bowl, combine yogurt and cream cheese. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
• Spoon mixture into a 2-quart square baking dish; spread evenly. Cover and freeze about 8 hours or until firm.
• To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries.

CHERRY BERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
• Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

PEACH-BERRY SMOOTHIE

Steps:

• In blender, place all ingredients. Cover; blend on High speed 30 to 60 seconds or until smooth.
• Pour into 4 glasses. Serve immediately.

CINNAMON PEACH BROWN BETTY

Steps:

• Preheat oven to 350 and butter a 9x9 baking dish.
• Layer peaches on the bottom of the dish.
• Mix the rest of the ingredients in a bowl, forming a crumble topping.
• Sprinkle on top of peaches and bake for 40 minutes.
• Let cool for at least 10 minutes before serving.

PEACH BETTY

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss peaches, sugar, lemon juice, and flour to combine. Transfer to an 8-inch square (or other shallow 2-quart) baking dish.
• In a food processor, pulse bread until coarse crumbs form; sprinkle over fruit mixture, and dot with butter. Cover tightly with aluminum foil.
• Bake until fruit mixture is bubbling, 25 to 30 minutes. Remove foil, and continue baking until topping is golden, 10 to 15 minutes more. Let sit at least 10 minutes. Serve with whipped cream, if desired.

PEACH-BERRY BETTY

Steps:

• Preheat oven to 375 degrees.
• Thaw frozen peaches and raspberries, do not drain.
• In a large bowl, combine sugar, flour, and ginger.
• Add raspberries and peaches, toss gently to coat.
• Add 2 cups of the bread cubes, toss gently to combine.
• Transfer mixture to a 2 quart square baking dish.
• For the topping, place remaining bread cubes in a medium bowl.
• Drizzle with melted butter, toss gently to coat.
• Sprinkle topping over fruit mixture.
• Bake about 30 minutes or until peaches are tender and topping is golden.
• Serve warm, with whipped cream if desired.