Easy and Delicious Summer Peach and Blueberry Crumbles

This peach and blueberry crumble recipe is easy and delicious – with just the right hint of cinnamon. Served with a scoop of ice cream, this is a wonderful summertime dessert.

I have touted my fondness for Ina Garten’s recipes, multiple times, on this blog. In my humble opinion, her recipes are user-friendly (though don’t forget to use “good” ingredients…in Ina’s words), and they always turn out to be a success in our home. This recipe comes from  from Ina Garten’s Cookbook “Barefoot Contessa At Home” for Peach and  Blueberry Crumbles.

This was going to be very easy, because I make fruit crisps all the time! I think of them as “lazy baker’s pie”. Blueberries aren’t really high on our family’s list of favorites (except in pancakes), so my boys were skeptical of this combination. I was ready to give this a try…

Locally grown, fresh peaches were on sale the week that this recipe was chosen.

Skinning peaches is easy as… well, pie… I blanched them for one minute in boiling water…

… then, removed them with one of my versatile and favorite gadgets– my “spider” and dunked them immediately into an ice bath. The skin slip right off. (Tip, cut a small “x” at the bottom of each peach for easy skin removal.)

Look! Naked peaches!

The only change I made in Ina’s recipe was to substitute tapioca for flour. Personally, I find that flour tends to “muddy” my fruit. Either way works, though. I let the fruit “sit” while I made the crumbles with my Kitchen Aid Mixer (so much easier than doing it by hand).

I have to say that peaches and blueberries make a beautiful combination of contrasting colors. I had a feeling that this was going to be delicious.

I read some past comments on this recipe, and I decided to double the crumbles. I like having a bit of crumble in each bite of fruit, myself. I recall Ina saying that you want the crumble mixture to resemble “beach sand”. I grabbed a little and squeezed, and it bound together. That should do it!

Ina’s recipe calls for making this recipe with individual ramekins. I decided instead, to use my Oval Baking Dish– a wedding gift that is near and dear to my heart. I photographed this before completely cover all of the fruit, so that you could see what was underneath.
I had leftover crumbles, but I’ve saved that for a future fruit dish.

My kitchen smelled wonderful, with a nice hint of cinnamon. I thought that the fruit firmed up just right.

We love our fruit dishes to be served slightly warm. My husband loves it when his vanilla bean ice cream melts into his dessert.

Do you think he liked it?

TASTING NOTES: This is a very simple dessert to make. I still prefer fruit crisps because I love the crunch of the oatmeal that is added to the topping. In fact, with my leftover crumbles, I’ll do exactly that!

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Peach and Blueberry Crumbles

This peach and blueberry crumble recipe is easy and delicious – with just the right hint of cinnamon. Served with a scoop of ice cream, this is a wonderful summertime dessert.

Prep Time10 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: Fruit Crisp, Fruit Crumble, Peach and Blueberry Crumbles

Servings: 6 servings

Author: Debby – www.AFeastfortheEyes.net

Ingredients

For the Fruit:

• 2 pounds firm ripe peaches (6 to 8 peaches)
• 1 cup fresh blueberries 1/2 pint
• 2 teaspoons lemon zest grated
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour

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
• 1/4 pound 1 stick cold unsalted butter, diced
• NOTES: I substituted 2 tablespoons tapioca instead of the flour. Either way works.

Instructions

• Preheat the oven to 350°F.
• 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. (I used a 9×9 baking 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’s in big crumbles, then sprinkle evenly over the fruit.
• Place the ramekins (or baking dish) 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

Recipe source: Ina Garten

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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