I adore peaches, but I am pretty much the worst when it comes to shopping for them. I always wind up bringing underripe (read: rock hard) peaches home and so I toss them on the counter and wait for them to ripen. Then, inevitably, I forget to check on them until they’re bordering on overripe. At that point it becomes a race against the clock to find a way to use them before they end up in the garbage. It’s a race I’ve lost more times than I care to admit. So, after buying way too many peaches when I was shopping for the ingredients for yesterday’s peach lemonade, I was determined not to make the same mistake again.
It just so happened I also had some blueberries in the fridge that were on their last leg, and a quick Google search turned up these peach and blueberry crumbles which not only sounded delicious, but were super easy to throw together. I love making individually portioned desserts, especially when, as here, it’s something Shane won’t help me eat. I would normally top a fruit crumble with vanilla ice cream, but I had lemon ice cream in my freezer so I gave that a try instead. The combo was amazing – sweet, tangy and juicy. The crumbles were equally good warm from the oven and at room temperature the next day.
I only baked a few off initially, throwing the rest in the freezer for another time. I plan to pull one out to enjoy tonight while I watch the Opening Ceremonies of the Olympics. I can’t wait!!
In unrelated, but super exciting to me news, my tomato plant is finally sprouting tomatoes! It’s had flowers for weeks and weeks, and I was starting to think that’s all I’d ever see, but yesterday I found 7 or 8 tiny tomatoes like this one starting to grow. More and more, I’m understanding how much fun it’d be to have a garden in our yard and I think I might finally take the plunge next year π
Peach and Blueberry Crumbles
barely adapted from Ina Garten (via FoodNetwork.com)
{Note: the recipe originally called for peeling the peaches. I didn’t bother, but feel free if you don’t want the peels in your dessert.}
Fruit
1 lb firm, ripe peaches (about 3-4)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup fresh blueberries
Crumble
1/2 cup all-purpose flour
1/6 cup granulated sugar
2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, diced
Preheat oven to 350 F.
Slice the peaches into thick wedges and place in a medium bowl. Add the lemon zest, juice, sugar and flour and stir to coat. Gently mix in the blueberries, then allow the mixture to sit for at least 5 minutes. Divide the fruit mixture between several small ramekins (I used 4).
To make the topping: Add the flour, both sugars, salt, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to combine. Add the butter and beat on low speed until the mixture resembles coarse crumbs – the pieces of butter should be about the size of peas. Grab handfuls of the crumble and squeeze to form big chunks, and sprinkle over the fruit. Don’t be afraid to fill the ramekins – they’ll bake down in the oven so you can fill them to the top.
Place the ramekins on a baking sheet lined with parchment paper. Bake for about 40 minutes, or until the crumble topping has browned, and the juices are bubbling up the sides. Serve topped with a scoop of ice cream.
{You can make these ahead of time and store in the refrigerator until ready to bake.}
Crumbles are the best! I like that you can make these ahead of time. . .though I don’t know if I could wait!
Those peaches look beautiful! And the crumble looks really great too π
Crumbles are my favorite! This is a fabulous fruit combo too!
Congrats on your tomato plant! Jason and I can’t grow any because we live in an apt but once we get a house, I plan on growing everything! Although I’ll probably kill them all.
On another note, this crumble is amazing! And that ice cream scoop on top? Pure bliss!
I love Peach and Blueberries together! And I always buy mine underripe too. But then they end up molding and they always get thrown out π This looks fantastic!
great looking crumble – I love them! And Ina recipes, always winners!
I’ll be watching the Olympics tonight too-can’t wait!
I love that these can be frozen–there is nothing better than being able to pull out dessert on a whim!
Oooh, I was thisclose to making this very recipe this week! Great minds think alike! It looks fabulous, I need to get it on my menu ASAP!
Those peaches look so perfect! I am also terrible at buying peaches, they tend to be way under ripe. But it’s so exciting when I get it right!
Oh josh this looks so good! Gotta love peaches and blueberries! ^_~
Delicious! I love the crumble topping
i saw this on IG and was really hoping you’d be posting this soon and i’m so glad you did because i think i’m going to make it tomorrow!! π they look beautiful!!
The blueberries and the peaches sound wonderful together! My family wouldn’t eat this either, if it has fruit they aren’t interested, so I love the individual serving.
Yay for tomatoes!!
I suck at picking peaches too. I always get the ones that feel perfect in the store and then by the next day they’re mushy and gross. And it’s so sad because peaches are my favorite fruit.
I looove peaches with blueberries so I definitely need to make these. Hopefully soon!
This looks delicious Tracy. Local peaches will be on soon in Utah. I pinned this recipe so I’ll be ready!