Update and Redux: J – This delicious dessert came out of Christina’s frustration with making pies. We had some blueberries and some peaches and wanted a nice Summer dessert. But, it had to be quick … a pie was not going to happen. So, this crumble happened instead. It was great. I was really happy.
C – Is a crumble better than a pie?
For me, yes. I still get frustrated with pies. It takes too long to make the crust. Blend in a food processor and wait for an hour before rolling it out. Crimping the crust and hoping it doesn’t rip.
Just lots of trouble just for one dessert that I will devour in about 18 seconds.
Crumbles are so much better. Mix everything and top it with a crumbly crust.
The more imperfect the better. It’s considered rustic that way.
I just can’t wait to eat. It’s usually eaten while it’s still bubbly and boiling hot. With ice cream of course.
Yup, devoured in 18 seconds.
I love that I get a crispy crust on top of the crumble. It’s sweet and so messy. With the ice cream topped on it, all melty and gooey.
A pie’s got nothing on this crumble. Serve cold and it’s just like a pie. Super delicious crust that’s not only crispy, but tender.
| Peach Week: Peach Blueberry Crumble |
- 3 peaches firm but ripe
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- ¼ cup granulated sugar
- ⅛ cup all purpose flour
- ½ cup blueberries
- ½ cup all purpose flour
- ⅓ cup granulated sugar
- ⅛ cup brown sugar, lightly packed
- ¼ tsp salt
- Pinch of cinnamon
- 4 Tbsp butter, chilled and cut into cubes
- 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.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of a stand 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. Bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.
- Note: If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
- Serve warm, at room temperature or chilled.
- Enjoy!
Perfect with the thick peach and blueberry filling. So delicious.
Crumble it the way to go with peaches and blueberries.
Adapted from: http://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe.html