By Tracey
Peach and Blueberry Crumbles
barely adapted from Ina Garten
(Note: the recipe originally called for peeling the peaches. I didn’t bother, but feel free if you don’t want the peels in your dessert.)
Ingredients:
Fruit
- 1 lb firm, ripe peaches (about 3-4)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup fresh blueberries
Crumble
- 1/2 cup all-purpose flour
- 1/6 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, diced
Directions:
Preheat oven to 350 F.
Slice the peaches into thick wedges and place in a medium bowl. Add the lemon zest, juice, sugar and flour and stir to coat. Gently mix in the blueberries, then allow the mixture to sit for at least 5 minutes. Divide the fruit mixture between several small ramekins (I used 4).
To make the topping: Add the flour, both sugars, salt, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to combine. Add the butter and beat on low speed until the mixture resembles coarse crumbs – the pieces of butter should be about the size of peas. Grab handfuls of the crumble and squeeze to form big chunks, and sprinkle over the fruit. Don’t be afraid to fill the ramekins – they’ll bake down in the oven so you can fill them to the top.
Place the ramekins on a baking sheet lined with parchment paper. Bake for about 40 minutes, or until the crumble topping has browned, and the juices are bubbling up the sides. Serve topped with a scoop of ice cream.
(You can make these ahead of time and store in the refrigerator until ready to bake.)
