Barefoot Bloggers: Peach and Blueberry Crumbles

by Melissa on August 1, 2009

I was a bit unsure about this Barefoot Bloggers recipe pick. I love that it uses seasonal fruit, but I don’t love peaches or blueberries. I debated making this with apples and raspberries, but I felt that would be to much like apple crisp, and apple crisp should only be made in the fall! We went berry picking and had some beautiful raspberries and blueberries, so I decided to use those to make the crumbles. I am posting the recipe as is, but I made only made half and subbed in fresh raspberries instead of peaches. I did have to add a bit more sugar to the berry mixture to make up for the tartness of the raspberries. But in the end these were delicious!

Thank you Aggie over at Aggie’s Kitchen for this recipe pick! Click here to learn more about the Barefoot Bloggers.

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Peach and Blueberry Crumbles

  • 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)
  • 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, diced

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 in the refrigerator and bake before dinner.  Serves 5 to 6.

Source: Barefoot Contesssa at Home.

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{ 1 comment… read it below or add one }

Kate August 1, 2009 at 10:58 pm

Too funny – I was discussing with my mom today how I was going to use up two peaches that are nearing their end and she thought I should combine them with blueberries and make muffins.

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