A Year with Ina: Peach and Blueberry Crumbles

Hi! I’m still here! Between vacations, work travel and weddings, this summer has been absolute madness. While I try to set time aside to cook most weeknight meals at home, they generally happen around 9pm with no hope (or energy) for a kitchen photography session. I will admit that the Year with Ina challenge was a lofty one – I’m not at the end of the year just yet, but I know the original plan of completing by December is unrealistic at this point. Life happens – but I’m still spending time with my main woman each week in the kitchen.

So, it’s August, which means depending on where you are, peach season is either at it’s peak or coming to a close. Is there really anything that screams summer more than a dessert of perfectly ripe fruit? Throwing something on the grill, maybe, but it takes a close second. Make these Peach and Blueberry crisps while you still can this summer.

ina garten_peaches blueberry crisp

For the fruit:
2 pounds firm, ripe peaches (6 to 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 F.
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 bake 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 in the refrigerator and bake before dinner.

Ina Garten_Peach Blueberry Crisp Ina Garten_ Peach and Blueberry Crisps

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