Ina's Barefoot Contessa at Home was the first place I went looking for more peach recipes. Luckily I looked in the right place first :)
I cut the fruit recipe in half since I wasn't willing to give up that many peaches on my first recipe. This still filled up 5 small ramekins. I kept the crumble recipe the same and used all of it. What can I say? I like my peaches extra crumbly. I baked two of them and have the rest stored in the fridge for now. Tonight I'll probably bake them up and share them with some of my neighbors.
If only I had some vanilla ice cream right about now....as Ina would say, "How gorgeous is that!!!"
Peach & Blueberry Crumbles
~Ina Garten from Barefoot Contessa at Home
For the Fruit
2 lbs firm, ripe peaches
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour
1 cup fresh blueberries
For the Crumble
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 stick cold unsalted butter, diced
Preheat 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, juice, sugar and flour. Toss well. Gently mix in the blueberries. Allow for the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, 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 is in big crumbles, then sprinkle evenly over fruit. Place the ramekins on a baking sheet lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.