Peaches & blueberries. Topped with crispy buttery crumble. It doesn’t get much better. But wait …top that off with a scoop of vanilla ice cream. Now you’ve got my attention. It’s almost mandatory that we take advantage of the plentiful harvest of delicious fruit this time of year. Especially here in South Jersey.
We were heading out for a small family gathering and I volunteered to bring dessert. Ina Garten’s fruit crumbles immediately came to mind. Ina 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, that presentation wasn’t too shabby, either.
In order to ease the task of peeling the peaches, it is recommended that you immerse them in boiling water …then in very cold water before peeling. You can skip this step if you like. It just won’t be quite as easy to peel them without wasting some of the fruit.
Once the peaches are peeled and sliced, the fruit combo comes together quickly. Time to get that oven preheating.
For the topping, Ina instructs you to use your mixer with the paddle attachment. Then again, you could easily achieve the same result by combining all ingredients in a large bowl and cut in the cold butter with a pastry cutter (also known as a pastry blender). Either way, the end result should be a “crumbly” mixture.
This is amazing served warm with a big scoop of vanilla ice cream on the side. The ice cream will slowly soften, creating a creamy custard …delicious with the slightly tart fruit. Enjoy!
peach & blueberry crumble
Adapted from Ina Garten's Barefoot Contessa At Home
For the fruit
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest (from 1 lemon)
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour (* see recipe notes)
- 1 cup fresh blueberries (1/2 pint)
For the crumble topping
- 1 cup all-purpose flour (* see recipe notes)
- 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 cold unsalted butter, diced (1 stick)
Preheat oven to 350°F.
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.
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.
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.
* For gluten-free, replace all-purpose flour with gluten-free all-purpose flour mix.
If you want to prepare these early, store the unbaked crumble(s) in the refrigerator and bake before dinner.