Back in June Matt and I were on a fruity dessert kick. We made apple and blackberry crumble for my mom and stepfather, strawberry-rhubarb crisp for the entire crew at the hunting camp, and, my favorite, peach and blueberry crumble for Matt’s parents. I would have shared these delicious desserts on the blog as soon as we made them, but I’m pretty sure our family members would have killed me if I asked them to sit around waiting for their dessert while I arranged the scoops of ice cream “just so” and took photos for 10 minutes.
So, with the best blogging intentions in mind, last night Matt and I made a batch of peach and blueberry crumble for ourselves just so I could take all the photos I wanted (the things we do for the blog!). 🙂 We used fresh peaches that had been ripening on the counter all week (they smelled SO GOOD!!) and this mouth-watering dessert came together in about 30 minutes plus baking time.
One note about peeling the peaches – in the original recipe Ina Garten suggests immersing the peaches in boiling water and then putting them in cold water to make the skins easier to peel off. We did this the first time we made this recipe (while Matt’s parents looked on) and the boiling water “trick” didn’t seem to have any effect on our peach skins at all (it just made a mess of my kitchen!). So, this time Matt just peeled the peaches normally and the recipe worked out just fine.
Peach and Blueberry Crumble (from Ina Garten / The Food Network)
Filling Ingredients:
6 to 8 Ripe Peaches, peeled, pitted, and sliced into wedges
2 tablespoons Lemon Zest
2 tablespoons Lemon Juice
1/2 cup Granulated Sugar
1/4 cup All-Purpose Flour
1 cup Blueberries
Topping Ingredients:
1 cup All-Purpose Flour
1/3 cup Granulated Sugar
1/4 cup Light Brown Sugar, lightly packed
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
1/4 lb. (1 stick) Cold Unsalted Butter, diced
Vanilla Ice Cream
Directions:
Preheat oven to 350°F. Combine the peaches, lemon zest, lemon juice, sugar and flour in a large bowl and mix gently until the dry ingredients are completely dissolved. Fold in the blueberries. Allow mixture to sit for 5 minutes, then spoon into ramekins. (We used 2 ramekins and spooned the rest into a larger baking dish.)
Combine the topping ingredients in the bowl of a stand mixer. Mix on low speed for 30-90 seconds until the topping is crumbly. If desired, use your fingers to press the mixture to your preferred level of crumbly-ness (I liked the even texture that came straight out of my mixer.) Sprinkle the topping evenly over the filled ramekins.
Place the ramekins on a parchment-lined baking sheet and bake for 50-60 minutes. Allow to cool for at least 15-20 minutes before serving with a big scoop of ice cream on top. Enjoy!
The Little GSP 