Peach and Blueberry Casserole Recipe

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Peach and Blueberry Casserole Recipe

Read Reviews
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Publisher Photo
This recipe uses fruits that are grown locally and available fresh at the same time of year. Try serving this "casserole" with vanilla ice cream— it's mmm-good!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 6 cups sliced fresh or frozen peaches (about 6 large)
  • 2 cups fresh or frozen blueberries
  • 3/4 cup sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 5 tablespoons butter, melted
  • TOPPING:
  • 3/4 teaspoon sugar
  • 3/4 teaspoon ground cinnamon

Directions

Place peaches in a greased 2-qt. casserole. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients; sprinkle on top. Bake at 375° for 20 minutes. Increase oven temperature to 400° and bake an additional 12-15 minutes or until lightly browned. Yield: 6-8 servings.
Originally published as Peach and Blueberry Casserole in Bountiful Harvest Cookbook 1994, p85

Nutritional Facts

1/4 cup: 279 calories, 8g fat (5g saturated fat), 46mg cholesterol, 279mg sodium, 51g carbohydrate (34g sugars, 4g fiber), 4g protein.

  • 6 cups sliced fresh or frozen peaches (about 6 large)
  • 2 cups fresh or frozen blueberries
  • 3/4 cup sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 5 tablespoons butter, melted
  • TOPPING:
  • 3/4 teaspoon sugar
  • 3/4 teaspoon ground cinnamon
  1. Place peaches in a greased 2-qt. casserole. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients; sprinkle on top. Bake at 375° for 20 minutes. Increase oven temperature to 400° and bake an additional 12-15 minutes or until lightly browned. Yield: 6-8 servings.
Originally published as Peach and Blueberry Casserole in Bountiful Harvest Cookbook 1994, p85

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Reviews forPeach and Blueberry Casserole

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smtoro User ID: 4372220 202058
Reviewed Jul. 10, 2013

"casserole dish must be wide. Mine was too deep and that left me with a very watery mess. I threw most of it out. I would try again but i wouldnt use a casserole dish....this is basically a crumble"

MY REVIEW
administrator User ID: 1996148 20213
Reviewed Aug. 18, 2012

"Stars didn't show up to rate. I give it FIVE!!! Excellent. Easiest and best cobbler I have ever made. Everyone raved about it."

MY REVIEW
SBN User ID: 5563413 20212
Reviewed Dec. 28, 2010

"Soooo delicious and soooo quick and easy!"

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