; Supermarket Serenade: Peach & Blueberry (or Raspberry) Crumbles

Thursday, July 23, 2009

Peach & Blueberry (or Raspberry) Crumbles

Do you ever have one of those days when you just get something in your head and that's just it-it's stuck there? I had one of those days today.

Before I left for the supermarket I looked over the recipe for today's Barefoot Blogger recipe not once but twice just to be sure. But for some reason once I got to the store I just had it in my head that we were making Peach and Raspberry Crumbles. It didn't matter that my list said blueberries...I knew it was raspberries...I knew I simply wrote blueberries by mistake. Guess what? The list was right.
As I am sure you may have surmised today is Barefoot Thursday, the day when countless food bloggers across the blogosphere prepare a delicious recipe created by the infamous Ina Garten-a.k.a. The Barefoot Contessa. Today's recipe was selected by Aggie of Aggie's Kitchen-she selected (as you already know) Peach and Blueberry Crumbles. Why don't you join us next month preparing a Barefoot Blogger recipe?

I made only one change and that obviously would be that I used raspberries instead of the called for blueberries. But I have to say...raspberries worked out just grand. Not to sound like sour grapes (or blueberries as the case may be) but I like raspberries better anyway.

The recipe was delicious...peaches are so tasty right now so it could not have been a more timely selection-Thanks, Aggie.

Peach & Blueberry Crumbles
Ina Garten from The Barefoot Contessa at Home

For the fruit:
2 pounds firm, ripe peaches (6-8 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 (1/2 pint)...or you may use raspberries!
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Preheat the 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, 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.
or 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 40-45 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.

21 comments:

Laura said...

I just knew raspberries would be fabulous. I actually think the red is prettier with the peaches than the blueberries are too!

Definitely a lovely recipe that is a keeper.

Maria said...

Fabulous fruit dessert!

TwoUnderTwoClub said...

I will totally make this with raspberries next time. Wonderful idea!

Shandy said...

What beautiful summer colors and flavors! I love the raspberry/peach combination. Your photos pick up the colors and dessert perfectly =D

A Feast for the Eyes said...

I seriously considered using raspberries, instead of blueberries. Your version looks scrumptious. This really was a simple recipe to make, and it came together super fast. Thanks for visiting my blog and for your nice comment!

Debby

Aggie said...

So happy you enjoyed them Veronica!! I bet the raspberries were awesome with the peaches!! Looks so delicious!

Meryl said...

I think this crumble is practically perfect--you could do it with any good, in-season fruit and it would be awesome!

Peggy said...

I'm sure the raspberries were just as good as blueberries would have been. My blackberries were delicious. Mine was a bit sweet, however, so I think I will cut back on the sugar next time. :)

The Japanese Redneck said...

LOL Veronica, I do that all the time. I would even bet money on it sometimes, but glad I don't gamble cause I would lose, lose, lose.

Looks fantastic.
Ramona

Mary said...

This looks really wonderful. I love the addition of raspberries.

Pam said...

I am loving this recipe - I love that you used raspberries. Mmmm.

Penny said...

I love your addition of raspberries even if it was a mistake. This is a keeper for sure. Have loved your blog for a long time.

h2babe said...

I liked my raspberries too when I made another version of her recipe. They're a little bit too tart for me, so I tend to put a little bit more sugar when using raspberries. Nice job!

Me! said...

oooooh that looks so good. the raspberries sound like an interesting twist and they add a bit more of a bite!

Cookie baker Lynn said...

Peach and raspberry sounds perfect! A happy mistake, there. And a crumble is just right for dessert.

kelly said...

I thought about raspberries, but was worried that it might be too sour. Glad to hear it was delicious. And look at that dollop of whip cream...just what mine was missing!

Grace said...

oh, how i love the humble crumble. melted ice cream merging with fruit juices and softening that crumb topping is just purely decadent.

Chef E said...

I made the ice cream that goes with this! I will post it in a few days...I came from cobbler land down south, so love me some right about now...

The Blonde Duck said...

Crumbles are delicious!

Debbie said...

Looks absolutely delicious!

1freshstart said...

Ack! I totally missed this one! Oh well, it looks great... I'm just not a big fan of cooked fruit.

~Cat