Summer means sunshine, pool time, fresh vegetables and one of my all time favorite fresh fruit, peaches. We went crazy and bought a bunch the other day from a local farm stand. They are so fresh, sweet and juicy. After eating them for a few days, I used them to make Peach Tea, and we still have a bunch left. What to do? I don’t want them to go bad. Then, I started thinking about my first peach pie back years ago when I worked part-time at Banana Republic. The pie was from a local restaurant/bakery called Wheatfields in the same strip mall.
Peach pie sounds great, but let’s be real, I’m not a great baker and don’t want to make pie crust today. So I started flipping through my cookbooks and the winner is……. <insert drum rolls> the Peach and Blueberry Crumble from Ina Garten’s – Barefoot Contessa at Home!
It looks simple and I think the winning point here is, I get to use those fresh peaches. It makes such a huge difference. I wanna say just use canned stuff but I’m sorry, I can’t. It’s gonna be way too mushy. I also love crumble. It’s simple, easy and delish.
Also, you can’t go wrong with the rustic look. After baking it, the beautiful reddish purple fruit juices from blueberries were oozing out through the crispy crumble. It was sweet, but not too sweet just the way I like my dessert. We could also smell a hint of lemon from fresh squeezed lemon juice and lemon zest.
Serve it warm and top with some good vanilla ice cream. It’s scrumptious. I made them in individual ramekins, because it’s cute and makes everyone feels special. But of course you can make one big one.
Let’s cook some food! I mean let’s bake some Peach and Blueberry Crumble!
Preheat the oven to 350 ºF.
Peel the peaches and slice into thick wedges. Ina said immerse them in boiling water for 30 seconds then place them in cold water to help with the peeling process, but I think peaches are easy to peel so I didn’t do that.
Place the peaches in a large bowl. Add the blueberries, lemon zest, lemon juice, granulated sugar and flour.
Gently toss everything together. Allow the fruit mixture to sit for 5 minutes.
For the crumble, combine flour, granulated sugar, brown sugar, salt, cinnamon, and diced cold butter. You can use an electric mixer
Mix until the butter is the size of peas.
Spoon the fruit mixture in to ramekins.
Sprinkle the crumble evenly over the top.
Place the ramekins on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are golden brown and the juices are bubbly.
Serve warm or at room temperature with some good vanilla ice cream. Enjoy!
I really hope you give this Peach and Blueberry Crumble a try and let me know how it goes. The recipe card and the comment box are below.
- For the fruit:
- 4 firm, ripe peaches
- ½ cup fresh blueberry
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- For the crumble:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ½ stick cold unsalted butter, diced
- Preheat the oven to 350 ºF.
- Peel the peaches and slice into thick wedges. Place the peaches in a large bowl. Add the blueberries, lemon zest, lemon juice, granulated sugar and flour.
- Gently toss everything together. Allow the fruit mixture to sit for 5 minutes.
- For the crumble, combine flour, granulated sugar, brown sugar, salt, cinnamon, and diced cold butter. You can use an electric mixer with a paddle attachment, a food processor or a pastry cutter to mix it. Mix until the butter is the size of peas.
- Spoon the fruit mixture in to ramekins. Sprinkle the crumble evenly over the top.
- Place the ramekins on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are golden brown and the juices are bubbly.
- Serve warm or at room temperature with some good vanilla ice cream. Enjoy!
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