Thursday, July 23, 2009
I haven't participated in the last few Barefoot Blogger challenges for a variety of reasons. Peach desserts are one of my favorites and I have made many versions of peach cobblers, crisps, and galettes over the years. I recently found my favorite, an oatmeal-pecan crusted crisp courtesy of The Farm Chicks. I almost didn't try this recipe because I didn't think I could top that, but guilt pushed me into it.
This was good, not great, but good. It had Ina's hallmark of simplicity, but I missed the crunch of a crisp and also like my peaches to be a little sweeter. I omitted the blueberries and opted for a scoop of blackberry ice cream. Confession time, I always use canned peaches. But in keeping with Ina's philosophy of using fresh, quality ingredients I picked up some peaches at the farmer's market. Honestly, I prefer the canned and certainly prefered the ease of using them versus preparing fresh peaches.
(I apologize for the ugly picture, I was too lazy to set up a shot in better light.)
Peach & Blueberry Crumbles
For the fruit
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the Crumble
1 cup all-purpose 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
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 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 int he refrigerator and bake before dinner. Serves 5 to 6.