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Peach and Blueberry Crisp

 
One serving costs about $1.73

$1.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 dessert
spoonacular Score:28%

Spoonacular Score: 28%

 

You can never have too many dessert recipes, so give Peach and Blueberry Crisp a try. This recipe serves 10 and costs $1.73 per serving. One portion of this dish contains around 4g of protein, 16g of fat, and a total of 401 calories. This recipe from Foodista has 1 fans. A mixture of peaches, cinnamon, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is not so super. If you like this recipe, you might also like recipes such as Peach And Blueberry Crisp, Blueberry Peach Crisp, and Peach Blueberry Crisp.

Cream Sherry, Moscato d'Asti, and Port are great choices for Crisp. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
9 large
9 large peaches
peaches
4 cups
4 cups blueberries
blueberries
0.5 cup
0.5 cup sugar
sugar
2 tsps
2 tsps sugar
sugar
3 Tbsps
3 Tbsps quick cooking tapioca
quick cooking tapioca
1 tsp
1 tsp quick cooking tapioca
quick cooking tapioca
1 Tbsp
1 Tbsp lemon juice
lemon juice
1 tsp
1 tsp vanilla extract
vanilla extract
0.25 tsps
0.25 tsps nutmeg
nutmeg
0.25 tsps
0.25 tsps cinnamon
cinnamon
some
some vanilla ice cream
vanilla ice cream
1 cup
1 cup flour
flour
0.67 cup
0.67 cup dark brown sugar
dark brown sugar
1 tsp
1 tsp cinnamon
cinnamon
0.13 tsps
0.13 tsps salt
salt
0.5 cup
0.5 cup unsalted butter
unsalted butter
0.75 cup
0.75 cup pecans
pecans
9 large peaches
9 large
peaches
4 cups blueberries
4 cups
blueberries
0.5 cup sugar
0.5 cup
sugar
2 tsps sugar
2 tsps
sugar
3 Tbsps quick cooking tapioca
3 Tbsps
quick cooking tapioca
1 tsp quick cooking tapioca
1 tsp
quick cooking tapioca
1 Tbsp lemon juice
1 Tbsp
lemon juice
1 tsp vanilla extract
1 tsp
vanilla extract
0.25 tsps nutmeg
0.25 tsps
nutmeg
0.25 tsps cinnamon
0.25 tsps
cinnamon
some vanilla ice cream
some
vanilla ice cream
1 cup flour
1 cup
flour
0.67 cup dark brown sugar
0.67 cup
dark brown sugar
1 tsp cinnamon
1 tsp
cinnamon
0.13 tsps salt
0.13 tsps
salt
0.5 cup unsalted butter
0.5 cup
unsalted butter
0.75 cup pecans
0.75 cup
pecans

Equipment

peeler
peeler
food processor
food processor
baking sheet
baking sheet
baking pan
baking pan
oven
oven
bowl
bowl
aluminum foil
aluminum foil
peeler
peeler
food processor
food processor
baking sheet
baking sheet
baking pan
baking pan
oven
oven
bowl
bowl
aluminum foil
aluminum foil


Instructions

Peel peaches. To easily peel peaches, dip them in boiling water to loosen the skins or use a swivel-bladed vegetable peeler. Halve peaches and remove pit. Heat the oven to 350 degrees. Set aside a 13- by 9-inch baking dish. Cut the peaches into 1/2-inch-thick slices over the baking dish (to catch juices) and place in the dish along with the blueberries, sugar, tapioca, lemon juice, vanilla, nutmeg and cinnamon. Use your hands to toss until well mixed. Let rest 20 to 30 minutes, stirring once midway. Be sure the fruit is spread evenly. Make the Brown Sugar Crisp Topping: Place the flour, sugar, cinnamon and salt in the bowl of a food processor. Process quickly to mix, about 2 seconds. Scatter the butter and pecans over the flour. Pulse the processor on and off until the mixture is crumbly but not massing together, about 20 to 30 seconds. Sprinkle the topping evenly over the fruit. Place the pan on a large baking sheet or large sheet of heavy-duty foil to catch any bubbling juices. Bake until the top is browned and the juices are bubbling, 60 to 65 minutes. Let cool at least 1 hour before serving. (Alternately, cool completely. The crisp can be refrigerated overnight, covered airtight. To serve, let come to room temperature, uncovered. Reheat, uncovered, in 350 degree oven until warm, about 12 minutes.) Serve warm with small scoop of ice cream. This recipe yields 8 to 10 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.73
Ingredient
9 larges peaches
4 cups blueberries
½ cups sugar
2 teaspoons sugar
3 tablespoons quick cooking tapioca
1 teaspoon quick cooking tapioca
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoons nutmeg
¼ teaspoons cinnamon
some vanilla ice cream
1 cup flour
⅔ cups dark brown sugar
1 teaspoon cinnamon
½ cups unsalted butter
¾ cups pecans
Price
$6.96
$4.65
$0.14
$0.01
$0.76
$0.08
$0.10
$0.30
$0.04
$0.02
$0.21
$0.17
$0.47
$0.08
$0.97
$2.31
$17.28

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • get more cooking tips

Green Tips

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

Disclaimer

Nutritional Information

Quickview
400k Calories
4g Protein
16g Total Fat
64g Carbs
4% Health Score
Limit These
Calories
400k
20%

Fat
16g
25%

  Saturated Fat
6g
43%

Carbohydrates
64g
22%

  Sugar
45g
51%

Cholesterol
27mg
9%

Sodium
120mg
5%

Get Enough Of These
Protein
4g
8%

Manganese
0.77mg
39%

Vitamin C
16mg
20%

Fiber
5g
20%

Vitamin A
861IU
17%

Vitamin K
16µg
16%

Vitamin B1
0.21mg
14%

Copper
0.26mg
13%

Vitamin E
1mg
13%

Potassium
427mg
12%

Vitamin B3
2mg
12%

Vitamin B2
0.17mg
10%

Folate
35µg
9%

Phosphorus
83mg
8%

Iron
1mg
8%

Magnesium
32mg
8%

Selenium
5µg
7%

Zinc
0.85mg
6%

Vitamin B6
0.1mg
5%

Vitamin B5
0.51mg
5%

Calcium
46mg
5%

Vitamin D
0.18µg
1%

covered percent of daily need

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