Better late than never Peach and Blueberry Crumbles

We spent the last week in Florida and therefore missed making and posting the Barefoot Bloggers recipe. This recipe was chosen by Aggie of Aggie’s Kitchen.

Seeing and reading all the wonderful posts was bitter sweet. It made me long for some of my own to eat but I also learned to made extra crumble. So, we arrived back home last night and I made the crumbles today and I DID DOUBLE the crumble. It all worked out so perfect. It was rainy and not over 100 degrees out. My 4 year-old is still on a peach high after eating a few pieces of peach pie that my cousin made us for dinner Saturday night.

Anyway, the crumbles are very very good. They are also easy and quick to make. While it’s still peach and blueberry season make these. Oh! For those who don’t know, Barefoot Bloggers are a community of bloggers that twice monthly make and post about two of Ina Garten recipes.

Peach & Blueberry Crumbles

Which can be found in Barefoot Contessa at Home on pages 197-198

This recipe is not available on the FoodNetwork website:

For the fruit

• 2 lbs firm, ripe peaches (6-8 peaches)
• 2 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice (I used a lot more lemon)
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour (whole wheat flour)
• 1 cup fresh blueberries (1/2 pint) (doubled this)

For the Crumble (I doubled this)

• 1 cup all-purpose flour (Whole wheat 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 in the refrigerator and bake before dinner. Serves 5 to 6.

A few pictures from our vacation in FL.

The kids, Aunt Marianne and me at LSU visiting Mike the tiger.


The kids on the beach in FL.


The bridge I spent a few miles a day running up.