Peach & blueberry casserole
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Peach & blueberry casserole
  Peach    Casserole  
Last updated 6/12/2012 12:48:52 AM. Recipe ID 10091. Report a problem with this recipe.
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      Title: Peach & blueberry casserole
 Categories: Fruits, Desserts
      Yield: 6 Servings
 
      1 pt Blueberries, fresh; 1 lb
      2 lb Peaches, fresh; 6-7 ripe
           -freestone
    3/4 c  Sugar; &
      3 tb Sugar
      1 c  Flour; all purpose
      1 ts Baking powder
      1 ea Egg
  5 1/3 tb Butter;melted, 2 2/3 oz
      1 ts Cinnamon
 
  This must be baked high in the oven. Adjust oven rack to 1/3 of way
  down and preheat oven to 375F. You will need shallow 2 qt casserole,
  butter it and set aside. Blanche peaches in boiling water (15 seconds
  if ripe)longer if not quite ripe. Peaches are done if you can push
  your thumb across the surface and skin wrinkles. Place in bowl of ice
  water, then peel with fingers. Return partially peeled peaches to
  boiling water if necessary. slice into wedges. Wash and drain berries
  and set aside. Place peaches in casserole, cover with berries.
  sprinkle with 2 Tbsp sugar (reserve the remaining 3/4 cup & 1 Tbsp).
  In mixing bowl, sift together flour, 3/4 cup sugar, baking powder and
  salt. Add unbeaten egg. Beat with fork, then switch to pastry
  blender. (You may use food processor). Mix until well combined (all
  dry ingredients incorporated and then do not mix any more). With
  large spoon, sprinkle topping evenly over berries, should be a thin,
  uneven layer (not too thick in any one place). Drizzle melted butter
  over topiing. Mix the cinnamon with the remaining 1 Tbsp sugar and
  sprinkle over the top. Bake uncovered for 15 minutes. Then increase
  the temperature to 400F and bake 12-15 minutes more until topping is
  lightly browned. May be prepared ahead of time, refrigerate it and
  let it stand at room temperature for about half an hour and bake
  while eating dinner.
 




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Recipe ID 10091 (Apr 03, 2005)

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