Peach and Blueberry Crumbles

By á-830

Courtesy of Ina Garten, The Barefoot Contessa

Ingredients

• For the Fruit:
• 2 pounds firm, ripe peaches (6 to 8 peaches) ***
• 2 tsp grated lemon zest
• 2 T freshly squeezed lemon juice
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 1 cup fresh blueberries (1/2 pint)
• For the Crumble:
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• ¼ cup light brown sugar, lightly packed
• ½ tsp kosher salt
• ¼ tsp ground cinnamon
• 1 stick cold unsalted butter, diced

Preparation

Step 1

Preheat oven to 350 degrees.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Then place immediately into cold water. Peel the peaches, slice into thick wedges and place them in a large bowl. (Using frozen peaches saves time!) Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries and allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping:
Combine 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 is in big crumbles. Then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

These can be prepared in advance and baked just before serving. In my case, I make them ahead of time and keep them in the freezer until I’m ready to use them. I remove them from the freezer and place them in the refrigerator overnight to defrost and then cook as recipe directions.

***I keep frozen sliced peaches and frozen blueberries so I can make this any time. I let the peaches mostly thaw before using.