As a Southerner I'm embarrassed that I left the peaches out. But I need to explain.
OK, so if you're one of the twelve people that read this blog, you'll know that I've posted thousands (ok...maybe five) peach recipes over the last month or so. See, the thing is, peaches start arriving in Alabama the first of June. That really excites me every year and I tend to make peach everrryyyything the entire month.
But then by the first part of July, I'm burned out on peaches. So when I found out at the end of June that Aggie of Aggie's Kitchen picked this recipe I was initially really excited. By the time July 23rd came around....not so much.
I was o.v.e.r. peaches. BUT, when I went out shopping this morning for the fruit for this assignment, my intention was to suck it up and get peaches. Trouble is when I walked into Fresh Market, the "fruit guy" (ok, maybe not what he wants to be called) was putting out these beeeeeeutiful blackberries. Not the first time I've seen some really gorgeous blackberries this season, I just didn't have a purpose for them.
Not the case this time. I made an executive decision right there next to the "fruit guy" in Fresh Market to substitute blackberries for peaches.
GREAT decision. I'm just sayin.
First of all, this is just a great basic Ina recipe. I think you could sub just about any "in season" fruit and this will be a winner. Plus, it can be thrown together in about 10 minutes (other than baking time).
This will definitely be one I come back to again. It's just too good.
Here's the recipe:
Peach & Blueberry Crumbles
Barefoot Contessa at Home
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
Preheat the oven to 350 degrees.
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 back 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 int he refrigerator and bake before dinner. Serves 5 to 6.
For the CEiMB readers....my intention is to post the Baked Onion Ring recipe tomorrow...check back then.