Peach and Blueberry Crumble
Ina Garten's Peach and Blueberry Crumble is one of my favorite desserts! I have made this the last few summers when I can get nice, fresh peaches and blueberries.
This can probably be made a little healthier...I'm sure using 1/2 stick of butter instead of a full stick would still taste great. And, you can always cut back a tad on the sugar, especially if serving with ice cream.
Ingredients:
For the crumble:
Directions:
Preheat the oven to 350 degrees F.
I use ripe peaches and just peel them and place in a large bowl. Ina's recipe says to boil the peaches for 30 seconds to 1 minute, shock them in cold water, and then peel. That it too many steps, and too many extra dishes/pans in my opinion.
Place peeled peaches in large bowl. Add the lemon juice and zest, sugar a flour and toss well. Add the blueberries and mix gently. Let the mixture sit for about 5 minutes.
Spoon the mixture into ramekins and place on sheet pan lined with parchment paper.
For the crumble topping, I combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in food processor and pulse a few times 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.
Bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
The crumbles are absolutely amazing with vanilla ice cream!
These can be made ahead of time and stored in the fridge and baked before dinner.
Nutritional Information: Number of Servings 6, Serving Size 1
Amount per Serving: Calories 435, Calories from Fat 145, Total Fat 16.1g, Cholesterol 41mg, Sodium 306mg, Total Carbohydrates 71.8g, Dietary Fiber 3.7g, Sugars 48.9g, Protein 4.5g, Vitamin A 20%, Vitamin C 26%, Calcium 3%, Iron 10%
This can probably be made a little healthier...I'm sure using 1/2 stick of butter instead of a full stick would still taste great. And, you can always cut back a tad on the sugar, especially if serving with ice cream.
Ingredients:
For the fruit:
2 pounds 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
Directions:
Preheat the oven to 350 degrees F.
I use ripe peaches and just peel them and place in a large bowl. Ina's recipe says to boil the peaches for 30 seconds to 1 minute, shock them in cold water, and then peel. That it too many steps, and too many extra dishes/pans in my opinion.
Place peeled peaches in large bowl. Add the lemon juice and zest, sugar a flour and toss well. Add the blueberries and mix gently. Let the mixture sit for about 5 minutes.
Peaches, blueberries, lemon zest, lemon juice, sugar and flour
Spoon the mixture into ramekins and place on sheet pan lined with parchment paper.
For the crumble topping, I combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in food processor and pulse a few times until the butter is the size of peas.
Flour, granulated sugar, brown sugar, butter, cinnamon and salt
Mixture after pulsing
Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
Prior to baking
Bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
After baking...they tend to sink in a little, so I probably could have just over stuffed the fruit mixture into 6 ramekins.
The crumbles are absolutely amazing with vanilla ice cream!
These can be made ahead of time and stored in the fridge and baked before dinner.
Nutritional Information: Number of Servings 6, Serving Size 1
Amount per Serving: Calories 435, Calories from Fat 145, Total Fat 16.1g, Cholesterol 41mg, Sodium 306mg, Total Carbohydrates 71.8g, Dietary Fiber 3.7g, Sugars 48.9g, Protein 4.5g, Vitamin A 20%, Vitamin C 26%, Calcium 3%, Iron 10%
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