Thursday, July 23, 2009

Peach and Blueberry Crumbles

McHubby was pretty excited when I made these little treats. We’ve been trying to eat healthier lately, so I haven’t made many desserts for a while. My hand was forced, however, when Aggie of Aggie’s Kitchen selected this recipe for Barefoot Bloggers. At least it has fruit in it, right?

My only substitution was using my
vanilla-perfumed sugar instead of regular sugar. This dessert incorporates in-season peaches and blueberries and tops the fruit with a wonderful sweet crumble. Serve alone or a la mode with a scoop of vanilla ice cream—either way, this is a tasty treat!

Source: Peach and Blueberry Crumbles, Barefoot Contessa at Home

For the Fruit
2 pounds firm, ripe peaches (6-8 peaches)
2 teaspoon grated lemon zest
2 tablespoon freshly squeezed lemon juice
½ cup granulated sugar
¼ cup all-purpose flour
1 cup fresh blueberries (½ pint)

For the Crumble
1 cup all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar, lightly packed
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

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 bake 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 in the refrigerator and bake before dinner. Serves 5 to 6.


  1. ooooh yours looks soo juicy and good!!

  2. Your crumbles look fantastic! I love your idea of using vanilla sugar. Great job!