Day 1: Peach & Blueberry Crumbles

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.  

Summer Fruit Crisp

OK, another fruit dessert. It started out being a crostata. I made my pastry dough, put it in the fridge, cooked several other things, and by the time I got it out to roll the kitchen was 95 degrees and it just wasn't going to happen. So my Summer Fruit Crostata became a Summer Fruit Crisp. I think it was for the best really because the combination with Breyer's vanilla ice cream (the kind with the little vanilla bean specks) made everyone very happy.

Here is my recipe, I think, I threw it together pretty fast.

1 lb black plums
1 lb peaches
1/2 pint blueberries
zest and juice of one orange
1/4 cup sugar
1 tablespoon flour

For the Crust:
1 1/2 cups flour
1 cup oatmeal
3/4 cups sugar
3/4 cups brown sugar
1/2 teaspoon kosher salt
2 sticks cold unsalted butter, cut into cubes

Peel the peaches and cut into wedges along with the plums. Add in blueberries and toss with orange zest, juice, sugar, and flour. Pour into baking dish.

Combine flour, sugar, brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the fruit. Bake for 50 minutes to 1 hour, until the top is browned and crisp and the juices are bubbly.