Luscious fruit just waiting to be used.
I was in the library this Summer browsing the food section. As I often do, I write down the recipes I would like to try. With Ina Garten's book 'Barefoot Contessa at home' I read so many delicious recipes that I figured I might as well buy the book. Next to the incredibly delectable breakfast and dessert recipes, I've tried a couple of dinner recipes too and they were fantastic! Except for the seafood recipes, I'm planning on making every recipe in the book. So behold, the next few weeks on this blog is an homage to Ina Garten.
The first dessert recipe tried from this book is are the peach & blueberry crumbles. I spotted many delicious recipes but this one seemed fitting as a Summer recipe. There's always time for chocolate cakes, peanut butter cupcakes and fruitcake cookies in cold, rainy Holland. So peach it is! I love peaches; the velvety feel of them, the juicy colors and the sweet bite. They are one of the most used fruits for crumbles. Rating: 4.5 out of 5.
Blueberries always love to pop out of a crumble.
I made this 15 second video with Instagram!
Peach & Blueberry Crumbles: Ina Garten - Barefoot Contessa at Home
Ingredients for fruit:
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons 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
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
- Preheat the oven to 350 degrees 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 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.