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Peach and Blueberry Crumbles Recipe

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This recipe for Peach and Blueberry Crumbles is from Ray and Jill's Wedding 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

For the fruit:
2 pounds firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 c granulated sugar
1/4 c all-purpose flour
1 1/2 c fresh blueberries

For the crumble:
1 c. all-purpose flour
1/3 c granulated sugar
1/4 c light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Directions:
Directions:
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 ramekin cups ( I just use an 8 x. 8 glass pan).
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitter 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 40-45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
5-6

 

 

 

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