Sunday, July 12, 2009

Easy Crumble

As a kid I was never too fond of baked fruits, but I've come around. Now I enjoy homemade pies, tarts, galettes and, today, a crumble! But it really isn't just the baked fruit I enjoy, its the ease of preparation for baked fruits... As long as the fruits are ripe and in season and you use quality flour and sugars, your baked cobbler, galette or crumble will turn out delicious. Served in a bowl with ice cream or homemade whipped cream, it will be a hit with everyone!

Tonight is our first dinner party in ages and the new kitchen is in full force! For dessert we made a no fuss crumble from the Barefoot Contessa At Home cookbook. Ina never ceases to amaze me! I love her recipes as they are so simple yet so delicious. A recipe for any cook, this Peach & Blueberry Crumble is easy to assemble and doesn't require a grandiose presentation. You simply plop the mixture into a ramekin and bake... let the oven do the work for you.

Peach & Blueberry Crumble
from 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 pint)

For the Crumble

1 cup all purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 pound (1 stick) cold unsalted butter, diced

First preheat your oven to 350 degrees

Immerse peaches in boiling water for 30 seconds to a minute, just until their skins peel off easily. Place them immediately in a bowl of cold water. Peel the peaches, slice into thick wedges, and place 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 marinate for about 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 fitter 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.

I made mine earlier in the day and stored them unbaked until dinner time.

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