Thursday, July 23, 2009
Barefoot Bloggers: Peach, Blueberry & Blackberry Crumbles
Thank you Aggie of Aggie’s Kitchen for your selection this month! Your timing was perfection as the peaches could not have been more beautiful and ripe at my local market. In addition, I found locally grown blackberries to add to this dish. Cooking and baking with local produce is bar none! My only regret was not topping them off with a bit of green tea or lemon-vanilla whip cream….
Peach, Blueberry & Blackberry Crumbles
Adapted from Barefoot Contessa at Home
For the fruit:
2 pounds of ripe (important) peaches
2 teaspoons of lemon zest
2 tablespoons of fresh lemon juice
1/2 cup of granulated sugar
1/4 cup of AP flour
1 cup of blueberries
1+ cup of blackberries
For the crumble:
1 cup of AP flour
1/3 cup of granulated sugar
1/4 cup golden brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 pound of cold, unsalted butter, diced
Preheat oven to 350 degrees
Immerse peaches in boiling water for 30 seconds to one minute, until their skins can be removed easily. Place under cold water and peel off skins. Slice peaches into wedges and place in large bowl. Add, lemon zest, lemon juice, sugar, flour, blueberries and blackberries. Allow mixture to sit for awhile (Can be done a few hours ahead of time)
For the crumble, combine the flour, sugar, brown sugar, salt, cinnamon and butter in the bowl of an electric mixer fitted with paddle attachment. Mix on low speed until butter is size of peas. Rub mixture with fingers until it's in big crumbles. (This took me a few minutes) If you make this ahead of time, store in ziplock bag and place in refrigerator.
When you are ready to cook, line baking sheet with parchment paper (easy clean up). Fill ramekins with fruit mixture. Sprinkle crumbles over fruit and bake for 40-45 minutes. Serve warm!