Barefoot Bloggers Challenge - Peach & Blueberry Crumbles

Wow I can not believe July is practically over already. Here in the Northeast we have had a mediocre summer so far, too much rain. I was kind of dreading making this dessert since the humidity has been up and I didn't want to heat up the house more. Thankfully yesterday was a cool day with a wonderful breeze to keep the heat down. So I took advantage of the coolness and made the crumbles for dessert.

This last recipe challenge for the month of July came from Aggie of Aggie’s Kitchen. It is a wonderful Peach & Blueberry Crumble found in Barefoot Contessa at Home on pages 197-198. I thought it was a very easy recipe.

Peach & Blueberry Crumbles

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.

******I have made this recipe before but I used fresh raspberries, black berries, strawberries and blueberries. I thought it was delicious then and even more delicious with the peaches.

As you can see by my picture my ramekins were larger than normal, so my recipe only made four desserts. (my boys will not eat this dessert. just more for me and my hubby).