For this trip to the orchard I got white peaches, as they were larger and prettier in general this week. Blueberries happened to be on sale this week too, for $1.28 a pint. So, I made this dessert for almost nothing. I think it would also be absolutely wonderful with raspberries, or even blackberries.
The original recipe calls for making individual crumbles in ramekin dishes. But, it was just us chickens here tonight – and I diddn’t feel like getting into all that for just us. I went ahead and doubled the crumble portion of the recipe as well – just ’cause that’s how I roll. If you do decide to do individual portions, you’ll want to cut the crumble amounts in half and shorten the cooking time to 40 to 45 minutes.
Peach and Blueberry Crumble
Serves 5 to 6
For the 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)
For the Crumble
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1 tsp kosher salt
1/2 tsp ground cinnamon
1/2 lb (2 sticks) 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 1.5 quart casserole dish.
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 is in big crumbles, then sprinkle evenly over the fruit. Place the dish on a sheet pan lined with parchment paper and back for about 1 hour, 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 int he refrigerator and bake before dinner.
Adapted from: Ina Garten’s Barefoot Contessa at Home