Best Peach And Blueberry Crumbles Recipes
PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F.
- 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 bake 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.
INDIVIDUAL PEACH AND BLUEBERRY CRUMBLES
You could make a big crumble, but it's much more fun and special to have your own personal one! A dollop of a good vanilla ice cream is the icing on the cake, so to speak! :) Adapted from Barefoot Contessa At Home cookbook.
Provided by Sharon123
Categories Dessert
Time 1h11m
Yield 5-6
Number Of Ingredients 12
Steps:
- Preheat oven to 350*F.
- Place peaches in boiling water to cover for 30 seconds-1 minute, until skins peel off easily. Place them right away into cold water.
- Peel peaches, slice into thick wedges, and place in a large bowl. Add the lemon zest, lemon juice, sugar and flour. Toss well to coat.
- Gently mix in blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- Topping:.
- Combine flour, sugar, brown sugar, salt, cinnamon, and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas(you can do this by hand too if need be). Rub the mixture with your fingertips until it is in big crumbles, then sprinkle evenly over the fruit.
- Bake for 40-45 minutes, until the tops are browned and crisp and the juices are nice and bubbly.
- Serve warm or room temperature.
- You may make these earlier in the day, keep in the fridge and bake just before dinner. Enjoy!
PEACH AND BLUEBERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. 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 bake 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.
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