Barefoot Bloggers Peach Blueberry Crumble

This week's Barefoot challenge is the Peach Blueberry Crumble from Barefoot Contessa at Home. I definitely send my thanks to Aggie of Aggie's Kitchen for this delicious selection. We really enjoyed the addition of the lemon juice and zest in this recipe. It's presence certainly brightened the flavor of the other fruits and gave it such a summery flavor. My only issue with this recipe is that there is not a local peach to be found in our part of Michigan at this time in the summer. We were able to use local blueberries, but the peaches from the grocery store just weren't ripe enough to make this sing. Here is my proposal: try again at the very end of August/beginning of September when we can easily source local blackberries and peaches simultaneously. Problem solved!!

Peach and Blueberry Crumbles
Recipe by Ina Garten, Barefoot Contessa at Home

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.