Peach and Blueberry Crumbles

Peach and Blueberry crumbles are now officially my favorite fruit dessert! The combination of peaches and blueberries are amazing and the topping is sweet, crumbly and delicious. I made this dessert for a girls luncheon I had with my mom and sister. My dad does not like fruit desserts, so I jumped at the chance to make these crumbles without him present! haha 🙂 This recipe is from Ina Garten’s “Barefoot Contessa at Home” cookbook. Enjoy!

Immerse peaches in boiling water for 30 seconds to 1 minutes.

Immediately place peaches in cold water.

Remove peel from peaches.

Slice peaches into thick wedges and place in a large bowl.

Add lemon zest, fresh lemon juice, flour, and sugar.

Mix until well combined and gently stir in blueberries.

Let mixture sit for 5 minutes, then spoon into individual ramekins.

To make the crumble, combine the flour, sugar, brown sugar, salt, cinnamon, and butter in the bowl of an electric mixer.

Mix on low speed until the butter is the size of peas.

Rub the mixture with your fingertips until it is in big crumbles, and sprinkle evenly over fruit.

Place the ramekins on a sheet pan lined with parchment paper and bake for 35-40 minutes, until the tops are browned and crisp and the juices are bubbly.

Serve warm with vanilla ice cream.

I was going to be good and only eat half… but…

I had no self control… I had to finish it! Delicious!

Peach and Blueberry Crumbles
Ingredients
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 flour
1 cup fresh blueberries (1/2 pint)

For the Crumble:
1 cup flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced

Directions
1. Preheat oven to 350 degrees.
2. Immerse peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.
3. Place peaches immediately in cold water.
4. Peel the peaches, slice them into thick wedges, and place them in a large bowl.
5. Add the lemon zest, lemon juice, sugar, and flour. Toss well. Gently mix in the blueberries.
6. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

7. 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.
8. Mix on low speed until the butter is the size of peas.
9. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
10. Place ramekins on a sheet pan lined with parchment paper and bake for 35 – 40 minutes, until the tops are browned and crisp and the juices are bubbly.
11. Serve warm topped with vanilla ice cream.

Yield: 8 servings (using 4 oz Apilco Ramekins from Williams-Sonoma)