It’s also time to give the apple crisp a rest for a season and start using some of the lovely peaches and berries that start cropping up. Ina Garten has this simple and easy Peach and Blueberry Crumble recipe that I tried out today. Super fast and easy. Try it out at some point this summer, ok? Especially if you have company. They’ll go bananas for it and only you have to know it took you 10 minutes to make it. Unless they read this blog . . .
I’m sure you could use other berries besides blueberries here, so use what looks good to you at the store. Happy Kick Off to Summer Weekend!
For the filling
- 2 lbs firm, ripe peaches (6-8)
- 1/2 pint blueberries
- 1/3 cup white sugar
- 2 Tbsp. lemon juice
- 2 teasp. lemon zest
- 1/4 cup flour
For the Crumble
- 1 stick butter, softened but not melted
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 Cup flour
- 1 teasp. cinnamon
- 1/2 teasp. kosher salt
- Pre heat oven to 350. To prepare peaches, place in a pot of boiling water for 30 seconds to 1 minute, until the skins are loose. Immediately place into an ice bath to cool.
- Peel peaches and cut into large chunks. Place in bowl with sugar, flour, lemon juice and zest, stir gently (note, if your peaches are particularly sweet, feel free to reduce the amount of sugar). Set aside for 5 minutes.
- Make your crumble. Whisk together flour, white and brown sugars, cinnamon and salt. Using your hands or your mixer, mix together with softened butter until you have a coarse crumble.
- Stir blueberries in with peaches. Divide peach mixture between small ramekins or place in a baking dish. Top with crumble, place dish(es) on a parchment lined baking sheet and bake for 40-45 minutes until the peaches are bubbly and the crumble is browned.