Peach and Blueberry Crumbles

To continue the peach dessert trend, I made these Peach and Blueberry Crumbles from Ina Garten’s “Barefoot Contessa at Home” and was almost able to finish all of the peaches. I find these crumbles more delicious than the peach cobblers I made the other week because of the crumble topping and the blueberries. Depending on the size of ramekin that you use, each person can have their own. 

Fruit Filling

2 lbs peaches (6 to 8 peaches)

2 tsp grated lemon zest

2 T freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 cup blueberries (1/2 pint)

Crumble Topping

1 cup all-purpose flour

1/3 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. The trick of boiling the peaches for 30 seconds to 1 minute is so helpful! It makes peeling the peaches so much easier because the skin just pulls right off. Make sure to put them in an ice bath after you boil them to stop the cooking. Cut the peaches into wedges and put the slices in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour, Mix this really well before adding the blueberries because otherwise the blueberries will get crushed. Gently fold in the blueberries. While this sits for 5 minutes, work on the crumble topping.

In the electric mixer bowl with the paddle attachment, combine the flour, granulated sugar, brown sugar, salt, and cinnamon. Cut the butter into cubes and add to the flour mixture. On a low speed, mix together until the crumble looks like small peas. 

Spoon the peach / blueberry mixture into ramekins. It doesn’t matter what size ramekin. I used 4 larger ramekins and 1 smaller one. If you use smaller ramekins, you can get more servings out of the mixture. Use your fingers to make the crumble into larger pieces and sprinkle over the ramekins. Place the ramekins on a rimmed baking sheet with parchment paper. I highly recommend the parchment paper because the peach / blueberry mixture overflows during baking. Bake for 40 to 45 minutes, or until the tops are browned and the juices are bubbly.

This summer season with all of fresh fruit has been so wonderful! It is exciting that we are about to start the blueberry picking season. More summer baking to come!