Fresh summer peaches!  Oh how I love em :)  And combined with blueberries then covered with a brown sugar crumble topping… you can’t tell me that doesn’t sound fantastic!  Sure I’ve had lots of peaches in my lifetime… and blueberries are always yummy… but I’ve never eaten them together in the same dessert.  Now thanks to Ina Garten I have – she came up with a real winner when she created this recipe!

This week’s hostess of Barefoot Bloggers was Aggie of the blog Aggies Kitchen and she chose Ina’s recipe for Peach and Blueberry Crumble.  As written this is to be made in ramekins or custard cups.  Since this was for my co-workers and I’d be taking it in to the office, I decided to bake in a single round glass baking dish.  Seemed to work just fine :)

I made half of the fruit portion of the recipe but after reading reviews from other bakers I made the full portion of the crumble topping. Normally our Barefoot Blogger recipes can be found on the FoodNetwork site but sadly not this time. For this reason I will provide the recipe here.

Make this recipe a keeper!

Peach and Blueberry Crumbles

Ina Garten

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

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/4 lb (1 stick) 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 ramekins or custard cups.

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 int he refrigerator and bake before dinner.
Serves 5 to 6.

Please take a moment to check out the results from the other Barefoot Bloggers :)

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Have a delicious day!