Thursday, July 23, 2009

Barefoot Blogger's Peach Blueberry Crumble


This was the second Barefoot Blogger pick for July. I actually made this to take to a 4th of July cookout. It was a huge hit. I'm a big fan of Ina's recipe for Apple Pear Crisp. Somehow with as many times as I have flipped through my Ina cookbook's I never really noticed this Peach Blueberry Crumble. I'm so glad I was forced to notice this one. It was just as delicious as the apple pear version. I now have two perfect seasonal fruit dessert recipes. This is the perfect accompaniment to a barbecue dinner or a casual dinner party. If you bring this one to someones house they will thank you! The only change I recommend is if you don't do individual servings, double the crumble topping. It looked like I had enough topping when I put it on but after baking it was very sparse. The crumble is really yummy so you want to have lots of it on there! I used in season Texas peaches for my crumble. I know my husband will be requesting this one again! I'm also looking forward to serving this in individual servings as Ina suggested and pairing with a homemade ice cream. Thanks to Aggie of Aggie's Kitchen for picking this one. My picture of this recipe does not do it justice!

Peach Blueberry Crumble

For the fruit

  • 2 lbs firm, ripe peaches (6-8 peaches)
  • 2 tsp grated lemon zest
  • 2 tbsp 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
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 lb (1 stick) cold unsalted butter, diced
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. Spoon the mixture into ramekins or custard cups.

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. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back 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 int he refrigerator and bake before dinner. Serves 5 to 6.

Source: Ina Garten, Barefoot Contessa At Home, Clarkson Potter, 2006.

11 comments:

Suzie said...

Thanks for the tip on the apple pear crisp. I'll have to give it a try.

Foodie with Little Thyme! said...

When I get back home this will be the first dish to come out of my kitchen.

Aggie said...

We had our crumble on July 4th too! So glad you tried and enjoyed it! We loved it...I'll have to look for the Apple Pear one now!

h2babe said...

We would have loved more topping as well, since it was so light and yummy!

Jamie said...

The apple pear version sounds amazing! Glad you enjoyed this...we did too!

Laura said...

I'm really glad we tried this one too! It's most certainly a keeper. I bet it was a fabulous dessert for the 4th...it maintains it's crunch after sitting many hours. That's great for cookouts!

Penny said...

The reason I had too much topping was because I halved the fruit. You are right. The topping makes this dessert.

eatingindallas said...

Peach and blueberry sounds like a great combination.

Joelen said...

This and your recent recipes all look wonderful! I love the combo of peach and blueberries - so summery! I've been on a slight commenting hiatus with my busy schedule lately... but it's great to catch up and see what's cooking in your kitchen!

Nancy said...

thank you so much for the crockpot recipes! i will have to try some of them :).

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