Peach and Blueberry Crumble

This photo is crappy because we were so excited to eat the crumble that taking the picture was an afterthought.

Once I realized summer was coming to a close I had somewhat of a panic attack that I still hadn’t made any summery desserts with the plethora of delicious summer fruit.  I reverted back to my standby muse, Ina Garten, and made a version of her “Peach and Blueberry Crumbles” from Barefoot Contessa at Home.  Being the classy lady that she is, she put the filling into individual cups for baking.  I decided to use her exact recipe but make it in a pie pan.

The crumble was by far the best I have ever tasted.  The filling was perfectly sweet with a hint of lemon, and the crust was oh so buttery.  Of course, the peaches and blueberries could be sub for other fruits such as blackberries.

Makes one crumble/Barefoot Contessa at Home 

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 cinnamon1/4 pound (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 with your hands, slice them into thick wedges and place them in a bowl.  Add the lemon zest, lemon juice, granulated sugar, and flour.  Combine this mixture.  Gently mix in the blueberries.  Allow the mixture to sit for 5 minutes.  Spoon the mixture into the pie pan.

    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 pie pan on a baking sheet and bake for about 45 minutes, until the tops are browned and the filling is bubbly.


2 thoughts on “Peach and Blueberry Crumble

  1. These recipes sound wonderful. I think I gained 10 lbs just reading them. I am going to try your stuffing for our Christmas dinner.
    I will let you know how it turns out.

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