Peach and Blueberry Crumble

Peach and Blueberry Crumble- My very first Barefoot Blogger Post!!!!

Barefoot Bloggers are a group of bloggers who love all things Ina Garten aka Barefoot Contessa. Every month two different bloggers are chosen to pick an Ina recipe for all of us bloggers to try and write about on the same day (the second and fourth Thursday of every month). This month Aggie of Aggie’s Kitchen has chosen Ina's Peach and Blueberry Crumble.

I have to admit that I have never been fond of desserts with fruit in them, on them...anywhere near them ;). In fact I can actually go so far as to say, I go out of my way to avoid them. Why…I have no idea. I mean I love fruit and I love dessert but I've never loved them together or rather I should say I've never given them a chance together. So this recipe was a good opportunity for me to try something new and open up my horizons. I made the recipe when my mother in law was here with my husbands 14 year old cousin. The adults all really enjoyed this recipe, but the 14 year old looked at it, made a face and ran the other way. There are some people who equate dessert with chocolate and that’s it. I’m glad to say I am no longer one those people ;) I actually really enjoyed this recipe but if I had to change one thing- I would probably cut the sugar in the crumble by half. I found it a little too sweet for my taste. Since I enjoyed making this recipe so much, I can’t wait to try other fruit combinations!

Peach and Blueberry Crumble
Ina Garten-Barefoot Contessa at Home

Ingredients
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

Directions
1. Preheat the oven to 350 degrees.
2. Place the peaches in boiling water for a minute or so, 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.
3. 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.
4.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.
5.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.

You can these early, store the unbaked crumbles int he refrigerator and bake before dinner. Serves 5 to 6.

Enjoy!