Peach Berry Pie Food

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PEACH BERRY PIE



Peach Berry Pie image

Maxine Griggs of Sedalia, Missouri won a state fair pie contest with this pretty lattice-topped entry. "It features a trio of fruit that gives it bright color and terrific taste," she points out.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

1-1/2 cups sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-3/4 cups sliced peeled fresh or frozen peaches, thawed and drained
3/4 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 teaspoon vanilla extract
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

  • In a large bowl, combine sugar, flour, cornstarch, salt and nutmeg. Add fruit and vanilla; toss to mix. Let stand for 15 minutes, stirring occasionally. , Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 450 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 363mg sodium, Carbohydrate 76g carbohydrate (44g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH-A-BERRY PIE



Peach-a-Berry Pie image

This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.

Provided by BARNBABE13

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

4 cups fresh peaches - peeled, pitted, and sliced
1 cup fresh raspberries
¾ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
  • Bake 45 minutes in the preheated oven, until crust is golden brown.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 44.1 g, Cholesterol 7.6 mg, Fat 13.4 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 227.6 mg, Sugar 26.3 g

PEACH-BERRY SOUR CREAM PIE



Peach-Berry Sour Cream Pie image

Sour cream makes for a delicious tangy custard, loaded with chunks of peaches and fresh berries in this quick and simple summer pie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup sour cream
1/4 cup heavy cream
3 large eggs
2/3 cup sugar
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Pinch of salt
3 tablespoons all-purpose flour
2 peaches, pitted and chopped
1 cup mixed berries
1 9-inch store-bought graham cracker crust

Steps:

  • Preheat the oven to 350˚ F. Whisk the sour cream with the heavy cream, eggs, sugar, lemon juice, vanilla and salt in a bowl, then whisk in the flour.
  • Spread the peaches and berries in the graham cracker crust and pour in the sour cream mixture.
  • Bake until set but the center still jiggles slightly, 40 to 50 minutes. Let cool.

PEACH-BLACKBERRY PIE



Peach-Blackberry Pie image

Provided by Bobby Flay

Categories     dessert

Time 5h45m

Yield 1 9-inch deep dish pie

Number Of Ingredients 19

2 1/2 cups all purpose flour, plus more for rolling
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 to 7 tablespoons ice water or more, if needed
3 pounds mixed yellow and white peaches, peeled, pitted, sliced about 1/2-inch thick
1/3 to 1/2 cup light brown sugar
1/3 to 1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground fresh nutmeg
2 tablespoons peach eau de vie
1/4 cup cornstarch or tapioca
1 cup fresh blackberries
2 tablespoons cassis
2 tablespoons cold butter, cut into small pieces
2 to 3 tablespoons heavy cream
2 to 3 tablespoons turbinado sugar

Steps:

  • Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
  • Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal. Add the water a few tablespoons at a time and pulse until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 375 degrees F.
  • Combine peaches, sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis. Let sit for 10 minutes, then use a slotted spoon to spoon the berries into the peaches, and toss.
  • Divide the dough in half and roll each half out on a lightly floured surface to 13 to 14- inch round. Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon. Add some of the juices that have accumulated in the bowl. Scatter the butter over the top. Roll up remaining dough on rolling pin and unroll atop peach mixture. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape. Brush top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom rack of the oven until the crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool pie 3 hours.

PEACH-BLUEBERRY PIE



Peach-Blueberry Pie image

Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will be done."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 10

1 1/2 cups sugar
5 tablespoons quick-cooking tapioca
1/2 teaspoon coarse salt
3 pounds peaches, peeled and sliced (6 cups)
12 ounces blueberries (2 cups)
3 tablespoons fresh lemon juice (from 1 lemon)
All-purpose flour, for rolling
1 homemade or store-bought double-crust pie dough
1 large egg, separated, white lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter.
  • Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.

Nutrition Facts : Calories 566 g, Fat 27 g, Fiber 4 g, Protein 7 g

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
Dough for double-crust pie
1 tablespoon butter
1 tablespoon 2% milk
Cinnamon sugar

Steps:

  • In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

Provided by the mortician's wife

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons fresh lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons margarine, cut into pieces

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
  • Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
  • Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g

PEACH BERRY PIE



Peach Berry Pie image

This is a great autumn pie. It has a trio of fruit that gives it bright color and a terrific taste. Yummy!

Provided by Danielle in New Ham

Categories     Pie

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups sugar
1/4 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 3/4 cups sliced peeled fresh peaches or 1 3/4 cups sliced peeled frozen peaches, thawed and drained
3/4 cup fresh blueberries or 3/4 cup frozen blueberries
3/4 cup fresh cranberries or 3/4 cup frozen cranberries
1 teaspoon vanilla extract
pastry for double-crust pie (9inches)
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • In large bowl combine sugar, flour, cornstarch, salt and nutmeg.
  • Add fruit and vanilla, toss to mix.
  • Let stand for 15 minutes, stirring occasionally.
  • Line pie plate with bottom pastry, add filling.
  • Dot with butter, Roll out remaining pastry, make lattice crust, seal and flute edges.
  • Bake at 375 for 50-55 minutes or until crust is golden brown and filling is bubbly.
  • Cool on wire rack.

Nutrition Facts : Calories 277.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 208.3, Carbohydrate 65.4, Fiber 1.9, Sugar 56.6, Protein 1.2

DEEP-DISH PEACH AND BERRY PIE



Deep-Dish Peach and Berry Pie image

Peaches and berries together. What's not to love? This is a one-crust pie, with the crust being placed on top of the filling. Recipe is from Good Housekeeping magazine.

Provided by CookingONTheSide

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup flour
1 1/2 teaspoons baking powder
1/4 cup sugar, plus
1 tablespoon sugar
3 tablespoons cold butter or 3 tablespoons margarine, cut into 1/2 inch pieces
1/2 cup heavy cream or 1/2 cup whipping cream, plus
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/8 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup cold water
2 tablespoons cornstarch
2 lbs ripe peaches (about 5 medium)
3 cups assorted berries (1 cup each blueberries, blackberries and raspberries)

Steps:

  • Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
  • With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
  • Add 1/2 cup cream and stir with fork until dough comes together. Gather dough into a ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough to a 9-inch round.
  • Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
  • In cup, mix cinnamon and remaining sugar.
  • Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven. In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
  • Heat to boiling over medium-high heat, stirring often. Reduce heat to low; simmer 2 minutes, stirring often. Remove from heat; gently stir in berries. Pour filling into 9-inch deep dish pie plate.
  • Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture. Peef off paper. Cut 4-inch X in center of round, fold back points to make square opening.
  • Brush dough with remaining cream; sprinkle with cinnamon sugar.
  • Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.

PEACH AND BERRY CRISP



Peach and Berry Crisp image

Juicy sweet peaches and berries with a brown sugar and oatmeal topping.

Yield 6-8

Number Of Ingredients 12

2 (16 ounce) bags frozen sliced peaches (or fresh peaches)
1 (16 ounce) bag frozen berry medley
1 Tablespoon lemon juice
3 Tablespoons flour
3 Tablespoons sugar
1/2 gallon vanilla ice cream - optional topping
1 cup old fashioned oats
2/3 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter (softened)

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine frozen peaches, berries and lemon juice.
  • Mix flour and sugar in with the fruit until well combined.
  • Pour mixture into a baking dish or skillet.
  • In a mixing bowl, combine crumble topping ingredients with a pastry cutter or fork until mixture is crumbly.
  • Sprinkle crumble topping on top of fruit in an even layer.
  • Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
  • Top with vanilla ice cream before serving, if desired.

Nutrition Facts : Servingsize 1 serving, Calories 1841 kcal, Fat 67 g, SaturatedFat 35 g, Cholesterol 169 mg, Sodium 445 mg, Carbohydrate 300 g, Sugar 174 g, Protein 22 mg

PEACH BLUEBERRY PIE



Peach Blueberry Pie image

Provided by Sheila Lukins

Categories     Dessert     Bake     Blueberry     Peach     Parade

Number Of Ingredients 18

Crust:
3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
8 tablespoons cold vegetable shortening
4 to 5 tablespoons ice-cold water
Filling:
3 to 3 1/2 pounds ripe peaches
2 tablespoons fresh lemon juice
1 cup blueberries
1 tablespoon pure vanilla extract
1/3 cup (packed) light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 large egg white, lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons heavy (whipping) cream

Steps:

  • 1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour, or overnight.
  • 2. Butter a 9-inch Pyrex pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Work quickly so that the dough doesn't become sticky. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Trim the dough, leaving a 1-inch overhang. Place in the refrigerator to keep cold.
  • 3. Line a baking sheet with waxed paper. Remove the other disk of dough from the refrigerator and roll it out the same way; transfer to the baking sheet and cover with another sheet of waxed paper. Place in the refrigerator to keep cold.
  • 4. Position a rack in the center of the oven and preheat the oven to 425°F.
  • 5. Prepare the filling. Using a paring knife, cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water for 1 minute. Remove to a bowl. When they are cool enough to handle, slip off the skins. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice to prevent discoloring.
  • 6. Add the blueberries, vanilla, brown sugar, 1/2 cup granulated sugar and the flour; toss well.
  • 7. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.
  • 8. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Trim the overhang to 1 inch. Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under. Crimp the edges decoratively.
  • 9. Brush the lattice crust and the rim with the cream. Sprinkle the surface with the remaining 2 tablespoons of sugar.
  • 10. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown, tent the pie with foil after about 30 minutes. Let the pie cool on a wire rack before serving.

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This simple Rustic Peach Berry Pie is a perfect and straightforward recipe when time is limited. It’s crunchy on outside and soft, sweet and juicy on the inside. The vegan crust is made by folding the edges of the pie dough over the top of the canned peaches and berry jam. Depending on a season, you can use various filling and adjust spices and sugar levels. Rustic …
From cookingmypoundsoff.com


PEACH BLUEBERRY CUSTARD PIE RECIPE - CHEF DENNIS
Sift flour, sugar, and salt together and place into the bowl of a food processor. Pulse 2 times. Add butter and shortening pieces to flour and pulse 2-3 seconds until it forms a fine crumb. Add Ice 5 Tablespoons of Ice Water to the mix …
From askchefdennis.com


PEACH MANGO PIE - RUSTIC FAMILY RECIPES
Bake the pie. To keep the edges of the crust from getting too brown, cover them with strips of foil. Bake the peach mango pie at 375ºF for 35 to 40 minutes, or until the fruit is bubbling up through the vents and the crust is golden brown. Serve. Let the pie rest for 15 minutes so the juices can thicken a bit.
From rusticfamilyrecipes.com


KETO PEACH AND BLUEBERRY SLAB PIE - I BREATHE I'M HUNGRY
Sprinkle with blueberries. Melt the remaining butter, swerve and cinnamon together and stir. Drizzle the butter mixture over the top of the fruit. Bake the pie for 35 – 40 minutes, or until the peaches are soft, and the juices are bubbling up through the fruit. Remove from the oven and cool completely before slicing.
From ibreatheimhungry.com


EASY NO BAKE SUMMER PEACH BERRY PIE RECIPE - FOOD NEWS
Peach Melba Ice-Cream Pie. Credit: Hector Manuel Sanchez; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox. Recipe: Peach Melba Ice-Cream Pie. The ingredients of a Peach Melba—peaches, raspberries, almonds, and ice cream—come together into a pretty and portable dessert for every summer occasion. 5 of 25.
From foodnewsnews.com


PEACH BERRY PIE RECIPE BY EASY.HOME.ENTERTAINEMNT.WITH.C | IFOOD.TV
Southern Peach Cobbler Recipe with a BOTTOM CRUST Detailed. By: CookingWithCarolyn CookingWithCarolyn
From ifood.tv


PEACH BLUEBERRY PIE RECIPE | MYRECIPES
Step 2. Stir together peaches, blueberries, cornstarch, lemon juice and zest, cinnamon, and 3/4 cup plus 2 tablespoons of the sugar in a large bowl. Spoon mixture into chilled piecrust. Step 3. Unroll remaining piecrust; gently place on top of filling.
From myrecipes.com


PEACH BLUEBERRY PIE (DOUBLE CRUST OR CRUMBLE) - CRAZY FOR CRUST
Preheat oven to 425°F. Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired. Carefully stir together peaches, blueberries, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate. Top the pie by making a lattice (see note) or a …
From crazyforcrust.com


PEACH AND BERRY PIE RECIPE - THERESCIPES.INFO
Deep-Dish Peach and Berry Pie Recipe - Food.com best www.food.com. Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together.
From therecipes.info


PEACH-BLUEBERRY PIE | FOOD & WINE
Step 1. Stir together blueberries, peaches, sugar, cornstarch, lemon zest and juice, cinnamon, and salt in a large bowl until evenly coated. Step 2. Remove pie shell and dough shapes from ...
From foodandwine.com


BLUEBERRY PEACH COBBLER - RESTLESS CHIPOTLE
In a large bowl, mix the fresh fruit and sugar. Melt cold butter in a baking dish or a 10-inch cast-iron skillet. Combine the cobbler batter in a medium bowl and pour it carefully over the melted butter. Spoon the fruit mixture and juice over the flour mixture and bake.
From restlesschipotle.com


PEACH & BLUEBERRY PIE - CRAFTY COOKING MAMA
In a separate bowl, combine flour & brown sugar. Cut in slices of cold butter with a pastry blender until mixture is pea size crumbles. Sprinkle topping mixture over top of pie. Place pie on an aluminum foil lined cookie sheet - this pie …
From craftycookingmama.com


PEACH AND BLUEBERRY PIE WITH A HOMEMADE CRUST - MARIE SABA
Instructions. Preheat oven to 425 degrees F. Place peaches, blueberries and lemon juice in a large bowl. In a small bowl, mix together sugar, flour (or cornstarch), salt and cinnamon until the mixture is well blended and without lumps. Pour the dry mixture over the fruit and toss to coat.
From mariesaba.com


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