PEACH AND BERRY COBBLER
This is one of my favorite summer recipes, as it features peaches and berries that are in season. But it's just as delicious with frozen fruit any time of the year. The quick biscuit topping brings it all together. -Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 279 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 238mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 5g fiber), Protein 4g protein.
PEACH AND BERRY SUMMER PUDDING
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
- Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.
PEACH BERRY FROZEN DESSERT
This is a great dessert for those who are diabetic or just want a low fat dessert. Prep time includes chilling time.
Provided by Ceezie
Categories Gelatin
Time 8h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine cream cheese and yogurt. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
- Pour into a 2-quart square baking dish. 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. Makes 9 servings.
- Make-Ahead Directions: Prepare dessert as directed through Step 2. cover and freeze for up to 1 week.
Nutrition Facts : Calories 47.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 3.4, Sodium 199.2, Carbohydrate 6.4, Fiber 0.8, Sugar 4.8, Protein 4.7
SKINNY CREAMY PEACH-BERRY DESSERT
83% less total fat • 86% less cholesterol than the original recipe. With only 90 calories per serving plus calcium and protein, this frozen deliciousness is a perfect guilt-free treat to beat the summer heat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h5m
Yield 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 5 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 square, Sodium 200 mg, Sugar 7 g, TransFat 0 g
PEACHY BERRY DESSERT
Brush ready-to-use refrigerated pie crusts with butter and cinnamon sugar, and voilà-you've got the yummy pastry wedges for this fruity dessert.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Mix 1 Tbsp. sugar and cinnamon. Unfold crust; cut into 12 wedges. Place pastry wedges, 1/2 inch apart, on baking sheet. Brush with melted butter; sprinkle evenly with cinnamon-sugar mixture. Bake 8 to 10 min. or until lightly browned.
- Drain peaches, reserving 1/2 cup juice. Beat cream cheese and 1/2 cup sugar in large bowl with wire whisk until well blended. Gradually beat in reserved 1/2 cup juice. Gently stir in whipped topping.
- Spoon into 12 individual dessert dishes. Top with peaches, strawberries and pastry wedges.
Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PEACH-A-BERRY PIE
This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.
Provided by BARNBABE13
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
- Bake 45 minutes in the preheated oven, until crust is golden brown.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 44.1 g, Cholesterol 7.6 mg, Fat 13.4 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 227.6 mg, Sugar 26.3 g
PEACH AND MIXED-BERRY CRISP
Categories Berry Fruit Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Blackberry Blueberry Raspberry Peach Spice Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 8x8x2 1/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400°F.
- Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.
- Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.
PEACH BERRY COBBLER
The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg.
Provided by Amy Posont
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
- In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
- Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 153.2 mg, Sugar 27.8 g
PEACH AND BERRY CRISP
Juicy sweet peaches and berries with a brown sugar and oatmeal topping.
Yield 6-8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine frozen peaches, berries and lemon juice.
- Mix flour and sugar in with the fruit until well combined.
- Pour mixture into a baking dish or skillet.
- In a mixing bowl, combine crumble topping ingredients with a pastry cutter or fork until mixture is crumbly.
- Sprinkle crumble topping on top of fruit in an even layer.
- Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
- Top with vanilla ice cream before serving, if desired.
Nutrition Facts : Servingsize 1 serving, Calories 1841 kcal, Fat 67 g, SaturatedFat 35 g, Cholesterol 169 mg, Sodium 445 mg, Carbohydrate 300 g, Sugar 174 g, Protein 22 mg
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PEACHBERRY BUCKLE RECIPE | KING ARTHUR BAKING
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4.8/5 (72)Calories 322 per servingTotal Time 1 hr 5 mins
- Preheat the oven to 350°F. Lightly grease a 9" round cake pan., To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar., Beat in the egg and vanilla., Stir in the baking powder, salt, and nutmeg., Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour.
- Set the batter aside while you make the topping., To make the topping: Mix all of the ingredients until crumbly.
- Don't over-mix, or you'll get a smooth paste, rather than crumbs., To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan.
- Layer with the peach slices., Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here., Sprinkle the topping over the batter., Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean., Remove the buckle from the oven, and cool it on a rack.
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