Monday, October 4, 2010

Peach and Blueberry Crumble

This is about 2 months late... I figured we needed a little taste of summer in the midst of this new cold weather, and hey, better late than never right?

I absolutely adore anything that has some type of crumble or crumb topping on it. Muffins, dutch apple pie, apple betties, shortcake - I will eat all of it. I feel like I could only eat the crumble. In fact, sometimes I want to only eat the crumble. If I'm going to be perfectly honest with you all, I actually usually do just eat the crumble...

It's quite difficult for me to ever find a pasty or dessert that I will consume the entirety of. I'm the type of person that likes certain components of a dessert. I don't simply stick the entire morsel or bite into my mouth, I poke around at it a bit. Eat around the stuff that I'm not too fond of and devour all the good parts. Nobody really likes sharing desserts with me needless to say... Granted, I get around to eating the rest of the not quite as tasty stuff, but it takes a bit of prodding.

Towards the end of summer, my house was overflowing with white peaches. My dad loves planting and finally struck the gardening jackpot when he managed to plant this white peach tree that yields a huge amount of bounty every year. By late August, my kitchen table is filled with peaches. This year, instead of simply giving away what we couldn't eat before it went bad, I decided to turn it into a fruit crumble.

Ladies and gentlemen, I think I may have finally learned how to eat the entire dessert rather than just the topping. Peaches, blueberries, lemon juice, zest, and just a hint of cinnamon all piled high into little ramekins. This here is the percent accompaniment to that buttery and crunchy goodness we like to call crumble.

peach and blueberry crumble
I took the crumble recipe from Smitten Kitchen and the peach/blueberry filling from Ina Garten

Try to use the freshest and juiciest peaches that you can find. It doesn't matter how big they are, as long as they are soft and sweet smelling. I love to pair my crumble with a big scoop of vanilla ice cream, but hey, to each his own. This is delightful with or with out the ice cream.


1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar [I used Sugar in the Raw]
zest from one lemon
8 tablespoons of unsalted butter, melted

2 pounds peaches (about 6 to 8) - cut into slices
2 teaspoons of grated lemon zest
2 tablespoons lemon juice
1/2 cup white sugar
1/4 cup all purpose flour
a teaspoon of cinnamon
1/2 pint (1 cup) fresh blueberries


Preheat the oven to 350 degrees f.

To make the topping, combine all ingredients into a bowl. Mix with your fingers until small and large clumps begin to form. Set aside.

To make the filling, combine the peaches, lemon zest, lemon juice, sugar, cinnamon, and flour into a bowl. Toss with your hands until well combined. Add in the blueberries and mix gently. Allow the mixture to rest for about 5 minutes.

Scoop into ramekins.

Top with the crumble.

Then place ramekins onto either a sheet pan or a larger baking pan - place into oven.

Bake for about 40 - 45 minutes or until the tops are lightly browned and the filling is bubbly.

Serve warm or room temperature.

Feel free to add a scoop of vanilla ice cream if wanted! Enjoy!

1 comment:

  1. oh my god. this looks so good. i wish i was in evanston so i could run right now to your apartment and demand you make this delicious looking food for me! oh god i want to eat it!!