It looks like it has been almost a month since I have posted here - I guess I have been slacking. It is sometimes hard to make time to cook in the summer. I do have to apologize to Kat of Delta Whiskey for not making the last recipe - Sun Dried Tomato Pasta Salad. I know I would have liked it but I would have been the only one. I almost missed making this recipe in time as well. Today is Victor's Birthday and we were busy all weekend with family stuff. I ended up making it at 8:30 last night.
The recipe is real easy - just a little more sophisticated version of a crumble or crisp that I would normally make. I don't think I have every made one with peaches - I don't know why since I LOVE peaches. The only comment I would make on the recipe is make sure you follow the directions to line the baking sheet since this makes a mess while cooking.
I am glad I did take the time to make this recipe - it was delicious. The peaches and blueberries were a nice combo (I am sure it would be good with cherries or raspberries as well). I think the lemon added a lot too. There is something about adding a little lemon zest that brightens up any recipe.
Thanks to Aggie of Aggie's Kitchen for this months recipe. It looks like Aggie is a very active blogger (over 80 posts so far this year) with a lot of healthy recipes with fresh ingredients. I am going to have to take the time to go through it better.
Peach and Blueberry Crumbles(Source: Barefoot Contessa at Home, page 197-198)Serves 5-6IngredientsFor 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 all-purpose flour
- 1 cup fresh blueberries (1/2 pint)For the Crumble
- 1 cup all-purpose flour
- 1/2 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, dicedDirections
- Preheat the oven to 350 degrees.
- 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 back 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 int he refrigerator and bake before dinner.