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.