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Peach and Blueberry Crisp

 
One serving costs about $1.92

$1.92 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 dessert
spoonacular Score:40%

Spoonacular Score: 40%

 

Peach and Blueberry Crisp requires approximately 45 minutes from start to finish. One serving contains 528 calories, 6g of protein, and 23g of fat. For $1.92 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 10. 1 person found this recipe to be tasty and satisfying. This recipe from Foodista requires cinnamon, blueberries, quick-cooking tapioca plus, and quick-cooking tapioca. Not a lot of people really liked this dessert. With a spoonacular score of 29%, this dish is not so amazing. Try Peach-blueberry Crisp, Peach and Blueberry Crisp, and Blueberry Peach Crisp for similar recipes.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks 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. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» 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 plus
sugar plus
2 tsps
2 tsps sugar
sugar
3 Tbsps
3 Tbsps quick-cooking tapioca plus
quick-cooking tapioca plus
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 cut 4 pieces
unsalted butter cut 4 pieces
0.75 cup
0.75 cup pecans
pecans
9 large peaches
9 large
peaches
4 cups blueberries
4 cups
blueberries
0.5 cup sugar plus
0.5 cup
sugar plus
2 tsps sugar
2 tsps
sugar
3 Tbsps quick-cooking tapioca plus
3 Tbsps
quick-cooking tapioca plus
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 cut 4 pieces
0.5 cup
unsalted butter cut 4 pieces
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: $1.92
Ingredient
9 larges peaches
4 cups blueberries
½ cups sugar plus
2 teaspoons sugar
3 tablespoons quick-cooking tapioca plus
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 cut 4 pieces
¾ cups pecans
Price
$6.96
$4.65
$0.14
$0.01
$0.76
$0.08
$0.10
$0.30
$0.04
$0.02
$2.12
$0.17
$0.47
$0.08
$0.97
$2.31
$19.19

Nutritional Information

Quickview
528 Calories
6g Protein
22g Total Fat
79g Carbs
4% Health Score
Limit These
Calories
528k
26%

Fat
22g
35%

  Saturated Fat
10g
68%

Carbohydrates
79g
27%

  Sugar
58g
65%

Cholesterol
53mg
18%

Sodium
108mg
5%

Get Enough Of These
Protein
6g
13%

Manganese
0.78mg
39%

Vitamin A
1111IU
22%

Fiber
5g
22%

Vitamin B2
0.31mg
18%

Vitamin K
17µg
17%

Vitamin C
13mg
16%

Vitamin B1
0.24mg
16%

Phosphorus
148mg
15%

Copper
0.29mg
15%

Vitamin E
2mg
14%

Selenium
9µg
13%

Potassium
438mg
13%

Vitamin B3
2mg
12%

Calcium
119mg
12%

Folate
41µg
10%

Magnesium
39mg
10%

Iron
1mg
9%

Zinc
1mg
9%

Vitamin B5
0.85mg
9%

Vitamin B6
0.13mg
7%

Vitamin B12
0.28µg
5%

Vitamin D
0.3µg
2%

covered percent of daily need

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