Barefoot Contessa’s Peach Blueberry Crumbles Recipe-BB

I recently joined a blogging group who make Barefoot Contessa recipes 2x a month and people comment about them. It is called Barefoot Bloggers. I am truly a fan of Barefoot Contessa and DVR all her shows so thought I would give it a try for a while. Ina Garten uses very simple and easy to find ingredients and makes elegant but easy foods.  She makes entertaining look so easy.  If you have ever really used her cookbooks you will find you can do most of the things ahead of time to an extent so you can really enjoy your guests.

If anything it forces me to cook something different a few times a month from someone I like.

This recipe was very welcoming as well with the fresh produce that is currently available.

The hardest part of this recipe was peeling the peaches…which is more of a process than difficult.  I thought I would document this not something I do very often.  This is also the process for peeling tomatoes.

Pick peaches that are ripe but not too mushy, they will not stand for the hot water.

First I mark an X on top of the peach with a pairing knife.   This peach has already been boiled

Then place in boiling water for 30 to 60 seconds.  A few of my peaches were not ripe enough so at that time, they peel would not budge.  I left some in for almost 2 minutes.  Did not seem to affect the texture.  Immediately place in ice water to stop the cooking process.

 

I also made one big crisp instead of 6 tiny ones as per the recipe.  Just thought the kids would break the ramekins!  Everyone really enjoyed this one, and we did not even have Vanilla Ice Cream.  My husband served chocolate chocolate chip to the kids but I could not get myself to ruin it.  It took only two nights to devour and we did not even heat it up the second night.  YUMMY.

Barefoot Contessa’s Peach Blueberry Crumble Recipe

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

1. Preheat the oven to 350 degrees.
2. 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.
3. 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.

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