Tuesday, July 12, 2011
Barefoot Contessa- Peach Blueberry Crumble
Peaches are in abundance right now. You can get a big container at Trader Joes for about $5. I love peaches. So sweet and juicy. Although, I was a little worried by the label on the box that stated what the peaches were coated in to keep them fresh. ICK! Luckily for this recipe, the peaches are peeled which I figure elminates most of the coating. Even the organic ones were covered in some type of beeswax mixture. Do you worry about what your produce has been sprayed with? I buy organic as much as I can but it gets expensive and I wonder "is this really organic?" One day, I'll have my own garden and I can control my produce, but until then I buy the best quality I can afford. Which leads me to my box of peaches and this recipe. Rather than make individual crumbles as directed in the recipe, I baked one large crumble. I served it hot from the oven with vanilla ice cream. Delicious.
Peach and Blueberry Crumbles
by Ina Garten, Barefoot Contessa
For the fruit:
2 pounds firm, ripe peaches (6 to 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
1/3 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
Preheat the oven to 350 degrees 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.
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 bake 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.