Author Notes
Peaches & blueberries. Topped with crispy buttery crumble. It doesn’t get much better. Top that off with a scoop of vanilla ice cream. Now you’ve got summertime perfection.
This recipe comes from Ina Garten's Barefoot Contessa At Home. We were invited to join the fun at a small summer gathering and I volunteered to bring dessert. Ina's Peach & Blueberry Crumbles immediately came to mind. She recommends that you prepare this recipe in custard cups or ramekins for an impressive presentation. Since I would be transporting my contribution, I chose to make one big crumble. I must admit, my presentation wasn’t too shabby, either. —rosemary | a hint of rosemary
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Ingredients
- For the fruit
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2
pounds firm, ripe peaches (about 6 to8 peaches)
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2
teaspoons grated lemon zest
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2
tablespoons freshly squeezed lemon juice
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1/2
cup granulated sugar
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1/4
cup all-purpose flour
-
1
cup fresh blueberries (1/2 pint)
- For the crumble topping
-
1
cup all-purpose flour
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1/3
cup granulated sugar
-
1/4
cup light brown sugar, lightly packed
-
1/2
teaspoon kosher salt
-
1/4
teaspoon ground cinnamon
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1/4
pound cold unsalted butter, diced
Directions
-
Preheat oven to 350°F.
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Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into 6 ramekins or custard cups. Or spoon mixture into a pie plate or baking dish.
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For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Alternatively, combine ingredients in a large bowl and cut butter into mixture using a pastry cutter or pastry blender. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
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Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. If using a pie plate, bake for 55 to 60 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped topping.
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