Best Raspberry Peach Butter Recipes

RASPBERRY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Layer peaches on the bottom of a 9x13 pan.
• Place raspberries evenly on top of peaches.
• Sprinkle Jell-O mix over peaches and raspberries.
• Carefully sprinkle cake mix over the Jell-O layer.
• Drizzle butter and water over the cake mix.
• Place in oven and bake for 45 minutes, or until cake layer is lightly browned.
• This is delicious served warm with ice cream. It is also good served cold with a dollop of whipped cream.

PEACH RASPBERRY COBBLER

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.

RASPBERRY PEACH BUTTER

Steps:

• Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
• Pour into a medium stainless steal or enamel pot with the remaining ingredients.
• Bring to a boil over medium heat, stirring frequently.
• As the mixture thickens be prepared to stir constantly to prevent scorching.
• After about 1 1/2 hours test butter on a frozen plate.
• If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

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 PEACH CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.
• In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon.
• In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon.
• Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet.
• Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.

PEACH-RASPBERRY CRISP

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.

PEACH AND RASPBERRY CRUMBLE

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.