I'm obsessed with crumbles, cobblers, crisps. There's just something about that sugary, buttery topping mixed with whatever fruit the heart fancies. And after a trip to the farmer's market (pics to come), my heart fancied peaches and blueberries.
Thanks again to Ina Garten, one of my fave Food Network chefs, I bring you a recipe that will knock the socks of your palate. Ok, I know. No one's palate wears socks. Forgive my summer brain for being all-too-quick to play around with cliches.
Back to the crumble. It's absolutely delicious; the topping is swoon-worthy, and the fruit is even fruitier thanks to the zing of lemon zest. I'd seen Ina (we are hereby on a first name basis) make this recipe on her show, but she used individual ramekins. I opted for a 9" pie plate and baked it for approximately 10 more minutes (though you could go a bit longer if you'd like the crumble browner). What is an absolute MUST is lining the sheet pan with either parchment paper or a Silpat. Have I told you how much I love my Silpat? It's my best kitchen purchase of the past year.
This dessert can be modified based on whatever fruits are in season: strawberries in the spring, apples in the fall, plums in the winter. Top with a scoop of vanilla ice cream and you're set. Let me know if you try it...that is, if you haven't swooned and found yourself on those socks that were knocked off your palate.
Peach & Blueberry Crumble
slightly adapted from Ina Garten
2 pounds firm, ripe peaches (6-8 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.
- Immerse the peaches in boiling water for 30 seconds to 1 minutes, 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, sugar and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Pour the mixture into a 9" pie plate.
- For the topping, combine the flour, sugar, brown sugar, salt, and cinnamon in a medium bowl. Using a pastry cutter, mix in the butter until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, and then sprinkle evenly over the fruit.
- Place the pie plate on a sheet pan lined with parchment paper or a Silpat and bake for 50-55 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.
*If you want to make this early, store the unbaked crumbles in the fridge and bake before dinner.