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.
Servings 6 servings
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 9x9 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