BB: Peach and Blueberry Crumbles

Crumbles, cobblers and crisps, oh my. Frankly the difference between these various approaches to serving seasonal fruit escapes me. In come Ina with something I would have never tried if not for joining a group dedicated to trying her recipes.

Tart, sweet, flaky, smooth and delicious this is very simple yet so very good. I halved the below recipe from Barefoot Contessa Family Style. I would suggested reducing the sugar if using very ripe peaches. Also it needed a bit more topping so if crumbly is your thing make a bit more of the crumble.

Many thanks to Aggie of Aggie's Kitchen a brilliantly written and photographed blog, for an excellent seasonal selection.

Peach & Blueberry Crumbles
From Barefoot Contessa Family Style, pages 197-198
Serves 5 to 6

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.