PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
RASPBERRY CUSTARD KUCHEN
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. -Virginia Arndt, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
Nutrition Facts : Calories 328 calories, Fat 17g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 195mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH-RASPBERRY CRISP
This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.
Provided by Chef Austin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h10m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
- Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
- Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
- Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
- Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
- Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
- Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 54.9 g, Cholesterol 49.8 mg, Fat 19.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 12 g, Sodium 69.3 mg, Sugar 37.1 g
RASPBERRY PEACH JAM
One of my favorite homemade jams. A summery fresh taste and easy to make. Store jars in a cool, dark area.
Provided by Mlooman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h11m
Yield 120
Number Of Ingredients 6
Steps:
- Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
- Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
- Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 72.4 calories, Carbohydrate 18.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 18.1 g
PEACH RASPBERRY COBBLER
A warm cobbler made with fresh peaches and raspberries for a tasty summertime treat!
Provided by Jennifer
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- In a bowl, mix the peaches, raspberries, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit while proceeding with remaining steps.
- Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a 9x13 inch glass baking dish in the preheating oven, and evenly coat dish. Remove from heat.
- In a bowl, mix the flour, baking powder, salt, and 1 cup sugar. Mix in milk just until dry ingredients are evenly moist. Pour evenly into the buttered baking dish. Scoop peach and raspberry mixture over the batter.
- Bake 45 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 35.6 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 329.5 mg, Sugar 24.7 g
PEACH RASPBERRY PIE
The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen the berry flavor in this summer pie, a little raspberry jam is mixed into the filling in place of some of the sugar. Instant (minute) tapioca serves as a clear, flavorless thickener here, with the tiny tapioca pearls echoing the texture of raspberry seeds. For a runny, syrupy pie that leaks when you cut into it, mix in the minimum amount of tapioca. Using all 3 tablespoons yields a pie with a thick, jammy filling. As for the stone fruit, peel the peaches or don't, to taste. Or substitute ripe nectarines, whose peels are less pronounced.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the dough: In a large bowl, mix together flour, salt and sugar to combine. Add cubed butter, then pinch and squeeze the butter cubes (or use a pastry blender) until the largest pieces are the size of lima beans. Drizzle in water a little at a time, mixing until the dough starts to come together into a mass, but leaving some floury bits at the bottom of the bowl. You may not need all the water, or you may need to add more water if dough doesn't come together.
- Transfer dough to a lightly floured surface and press and lightly knead it together into 2 smooth balls, one slightly larger than the other. Flatten into disks, wrap in plastic wrap, and chill for 1 hour or up to 5 days.
- Heat oven to 375 degrees. Place a 9-inch pie pan on a baking sheet. On a floured surface, roll out larger ball of dough to a 12-inch circle, then drape it over the pie pan and press it into the bottom edges and along the sides. Chill in refrigerator.
- Roll second ball of dough out to an 11-inch circle about 1/4-inch thick. Cut dough into 1-inch strips and reserve. (If it's cool in your kitchen, leave the strips on the counter. If it's warm, transfer them to a rimmed baking sheet and chill until needed.)
- In a small bowl, stir together raspberry jam and melted butter.
- In a large bowl, stir together sugars, tapioca, nutmeg, lemon zest and salt. Toss in peaches, then gently fold in raspberries.
- In a small bowl, lightly beat egg with 1 tablespoon water to make an egg wash. Brush on bottom and sides of pie dough in the pan, then spoon filling into pie pan, mounding it slightly in the center. Drizzle with jam-butter mixture.
- Use dough strips to create a lattice top, then fold and crimp the edges. Brush with more egg wash, place pie pan on a rimmed baking sheet, and bake until crust is golden and filling is bubbly, 60 to 75 minutes. Let cool to room temperature, at least 4 hours. (If you don't want to wait, that's fine, but filling will be runnier.)
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 27 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 347 milligrams, Sugar 28 grams, TransFat 1 gram
PEACH AND RASPBERRY COBBLER
Provided by Food Network Kitchen
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use.
- Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar.
- Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving.
PEACH RASPBERRY KüCHEN
Categories Cake Dessert Bake Currant Raspberry Peach Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 9-inch kuchen
Number Of Ingredients 15
Steps:
- Make the shell:
- In a small saucepan cook the butter over moderate heat until it is golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter may be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temperature before using.) In a bowl cream together the browned butter, the granulated sugar, and the brown sugar and beat in the egg, the vanilla, and the almond extract. Into the bowl sift the flour, the baking powder, and the salt and beast the dough until it is just combined. Chill the dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim.
- Make the filling:
- In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use. Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar, and bake the kuchen in the lower third of a preheated 375°F. for 20 minutes. Arrange the raspberries decoratively over the peaches and bake the kuchen for 10 minutes more. Transfer the kuchen to a rack, brush the fruit with the jelly, and let the kuchen cool for 15 minutes. Remove the rim of the pan and serve the kuchen warm or at room temperature.
PEACH AND RASPBERRY CRUMBLE
A floral, summery, peach-raspberry crumble dessert great for any occasion.
Provided by Rex
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
- Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
- Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 50.5 g, Cholesterol 24.4 mg, Fat 10.6 g, Fiber 5.1 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 238.2 mg, Sugar 23.8 g
PEACH RASPBERRY JAM
"Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."
Provided by Taste of Home
Time 20m
Yield about 5 cups.
Number Of Ingredients 6
Steps:
- Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. , Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY-PEACH PIE
Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!
Provided by JackiePieGirl
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
- Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
- Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 65.3 g, Fat 15 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 234.4 mg, Sugar 38.2 g
PEACH AND RASPBERRY COBBLER
Dessert doesn't get any better than a favorite fruit combo transformed into an easy, warm-from-the-oven cobbler!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
- Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
- Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 460 mg
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