Barefoot Bakers: Peach & Blueberry Crumble

by Jamie on July 23, 2009

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Peaches. I love peaches. I have been slacking on my Barefoot Blogger posts, but when I saw this recipe, chosen by Aggie of Aggie’s Kitchen, I knew this one would definitely get whipped up in my kitchen.

I had every intention of making this last night, but I ran out of time, so I woke up this morning and threw it together rather quickly. I scaled the recipe down quite a bit to accommodate only two ramekins. Usually I have a decent amount of self-control and can practice restraint when it comes to the consumption of baked goods. However, on top of the peaches, this recipe has a crumb topping.

Crumb topping is one of my greatest weaknesses, so I felt it was highly necessary to scale it down to only two portions; both of which I may consume by 3 pm! It’s healthy because it’s fruit, right?!?

This recipe was quite the palette pleaser and would be absolutely amazing if topped with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.

Have a scrumptious day! Now please excuse me while I go eat a ramekin full of fruity crumble goodness. Oh, and if you follow me on twitter, you know about my twitter only giveaway, so submit those cherry recipes!


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Peach & Blueberry Crumble

July 23rd, 2009

Yield: Serves 6

Ingredients:

For the Fruit

2 lbs firm, ripe peaches (6-8 peaches)
2 teaspoons grated lemon zest
2 tablespoons 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 teaspoon kosher salt
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) cold unsalted butter, diced

Directions:

1. Preheat the oven to 350°F.

2. 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.

3. 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.

Notes:

- from The Barefoot Contessa at Home


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{ 20 comments… read them below or add one }

Maria July 23, 2009 at 10:40 am

Peaches and blueberries are perfect together, especially in a dessert!

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Aggie July 23, 2009 at 12:30 pm

Glad you tried and enjoyed the recipe! We loved it! I am loving your ramekins!

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The Momma July 23, 2009 at 12:55 pm

Is it all gone yet? Those ramekins are pretty darned cool! I'm thinking a plate full of just the crumble would be lovely!

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Donna-FFW July 23, 2009 at 1:34 pm

Oh this is the absolutely most perfect combination. It sounds simply delectable! Your little ramekins are gorgeous!

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Children of the 90s July 23, 2009 at 1:34 pm

The ramekins are super cute! These look awesome…I broke my ankle and am not doing too well around the kitchen lately on my crutches. I'm itching to get back to baking…I'll have to try these when I'm back on my feet (literally)!

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k.a.r.e.n July 23, 2009 at 1:36 pm

Looks delicious! Love the photos.

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Anne July 23, 2009 at 4:24 pm

I love those little ramekins! I know what you mean about portion control… these fruit desserts are too hard to resist! Beautiful photos, too!

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sherri July 23, 2009 at 4:35 pm

It doesn't get much better than this!

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pinkstripes July 23, 2009 at 4:46 pm

YUM. A peach and blueberry crumble sounds delicious. I can't believe I haven't made a fruit crumble/cobbler this summer.

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A Feast for the Eyes July 23, 2009 at 5:03 pm

What a beautiful job! I should have scaled mine down, but I didn't. Munch, munch. Thanks for your kind comments on my blog.
Debby

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Me! July 23, 2009 at 6:08 pm

very cute! i made the whole recipe. and ate almost all of it. it's fruit! it's good for you! :)

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Veronica July 23, 2009 at 7:06 pm

You win the prize for best ramekins!

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Tracey July 23, 2009 at 9:27 pm

I love those ramekins!! The crumbles look delicious – peaches and blueberries are a great combination.

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Shandy July 23, 2009 at 9:48 pm

Your ramekins are absolutely adorable too! So is the whole set with the crumble looking so ready to eat =D Crumbles are such a versatile comfort food, and so hard to limit myself on one small one

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Jaime Richardson July 23, 2009 at 10:00 pm

Don't you just love Ina? Her recipes are so foolproof. Way to go only making two. They would have been my breakfast and lunch.

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spike. July 24, 2009 at 6:48 am

I scaled this one down too. Yours looks delish!

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Ingrid July 24, 2009 at 8:04 am

Jamie, I said that to myself when I had a second but smaller serving of the blackberry cobbler I made Wed night. :)

These look delish and I have more blackberries to use up.
~ingrid

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kelly July 25, 2009 at 9:35 am

Oh my gosh, what beautiful ramekins! You made this somewhat rustic dessert look modern and chic. I love it. Great website!

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Candy Girl July 28, 2009 at 4:13 pm

Beautiful! I love the ramekins and that you post your styling elements. Great blog!

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Avanika [YumsiliciousBakes] July 29, 2009 at 9:35 am

I love your ramekins, and the first picture! I also love crumbles, of any kind! It looks amazing, wish I could have a bite!

Reply

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