The second Barefoot Blogger recipe for the month of July is Peach & Blueberry Crumbles chosen by Aggie of Aggie’s Kitchen. What a perfect recipe this is. Peaches and blueberries are plentiful in the markets right now and where Aggie is in Florida they are available locally.
The original Ina Garten recipe calls for the crumbles to be prepared in indivdual ramekins, but I chose to make one larger casserole. I halved the fruit ingredients but made the full recipe for the topping. As it turned out I did not need all of the topping, but halving it would not have been enough. I put the small amount that was left over in a baggie and put it in the freezer for future crumbles. And there will be future crumbles. This was the most delicious crumble I have ever made. When I served it last night I realized that I did not have any ice cream to go with it. After one bite my husband said “This is so good it doesn’t need ice cream”. With the calories we saved by not eating ice cream I think we deserved a second piece. You will love this! Thanks Aggie.
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 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. Serves 5 to 6.