Peach and Blueberry Crumble

Peach and Blueberry crumbles- serves 5 to 6

This wonderful recipe comes from Ina garten’s ‘Barefoot Contessa’ at home. My husband gifted me this book on this mother’s day. Though I have made this recipe many times before.. been borrowing the book from the library, it feels good to own it. This is one of the best fruit desserts I have had. What I love about this dessert is that it is light, refreshing and so YUM. Made with fresh, juicy peaches and sweet blueberries with a hint of lemon in there. Served warm with a dollop of vanilla ice cream, I am in HEAVEN.

INGREDIENTS:

For the fruit:

2 pounds firm,ripe peaches (6 to 8 peaches)

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all – purpose flour

1 cup fresh blueberries (1/2 pint)

For the crumble:

1 cup all -purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 pound (1 stick) cold unsalted butter, diced

Method:

Preheat the oven to 350 degrees, 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.

Put the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar , salt , cinnamon, and butter in the bowl of an electric mixer fitted with a paddle attachment.(A hand mixer will work fine as well).

Mix on low speed until the butter is the size of peas. Rub the mixture with your finger tips until it’s in big crumbles, then sprinkle evenly over the fruit.

Place the ramekins on a sheet pan lined with a parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

 

 

 

5 comments to Peach and Blueberry Crumble

  • Indu

    hi asmita,your website looks great!.Do you get the yummy bright purple colour from cooking the bluberries ?
    I have done something similar with apples and it turned out to be delicious especially the next day. Can’t wait to try your recipe with peaches and blueberry.

    • Thanks Indu,
      Yes the blueberries and peaches along with the topping get cooked in the oven at 350 degrees. The heat of the oven makes the blueberries pop and you see the juice running down from the ramekin. That’s why (as recommended by Ina) I put parchment paper on the sheet pan so that clean up is easy.
      If baking in individual bowls, you can bake them as and when you want.

  • Crumble with fruit is always delicious… plus I love peaches.

  • Katerina

    Looks great! What size ramekins did you use?