Peach & Blueberry Crumble Recipe
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Category: |
Category: |
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FOR THE FRUIT |
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Ingredients: |
Ingredients: 2 lb. firm, ripe peaches (6 to 8 peaches)
2 tsp. grated lemon zest
2 T. lemon juice, freshly squeezed
1/2 C. sugar
1/4 C. flour
1 C. fresh blueberries
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Directions: |
Directions:1) Preheat oven to 350º.
2) Immerse the peaches in boiling water for 30-60 seconds, until their skins peel off easily. Immediately place in cold water. Peel peaches and slice into thick wedges, then place in a large bowl.
3) Add lemon zest, lemon juice, sugar and flour. Toss well.
4) Gently mix in blueberries. Allow to sit for 5 minutes.
5) Spoon mixture into ramekins or custard cups. |
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FOR THE CRUMBLE |
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Ingredients: |
Ingredients: 1 C. flour
1/3 C. sugar
1/4 C. brown sugar, lightly packed
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/4 lb. (1 stick) cold, unsalted butter, diced
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Directions: |
Directions:1) In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar, brown sugar, salt, cinnamon and butter. Mix on low speed until the butter is the size of peas.
2) Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
3) Place the ramekins on a sheet pan (lined with parchment paper or foil to catch any juices that drip) and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly.
4) Serve warm or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:5-6 |
Preparation
Time: |
Preparation
Time:Active 20 min. Total 1 hour. |
Personal
Notes: |
Personal
Notes: You can prepare ahead and refrigerate until ready to bake.
Delicious served with a scoop of vanilla ice cream.
This recipe can be adapted to use whatever fruits are in season. In the fall, try an apple crumble.
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