Peach and Blueberry Crumbles

Name: Peach and Blueberry Crumbles
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fresh blueberries (1/2 pint); 113 grams (1 stick) cold unsalted butter, diced; 59 milliliters all-purpose flour; 237 milliliters all-purpose flour; 79 milliliters granulated sugar; 118 milliliters granulated sugar; 0 teaspoons ground cinnamon; 1 teaspoons kosher salt; 2 Tbsps freshly squeezed lemon juice; 2 teaspoons grated lemon zest; 59 milliliters light brown sugar, lightly packed; 907 grams firm, ripe peaches (6 to 8 peaches)

You can never have too many dessert recipes, so give Peach and Blueberry Crumbles a try. This recipe serves 6. One serving contains 451 calories, 4g of protein, and 16g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up blueberries, granulated sugar, kosher salt, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. If you like this recipe, take a look at these similar recipes: Peach and Blueberry Crumbles, Peach & Blueberry Crumbles, and Individual Peach and Blueberry Crumbles.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.

Ingredients you will need

Peach

Water

Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl.

Ingredients you will need

Peach

Water

Equipment you will use

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.

Ingredients you will need

Granulated Sugar

Blueberries

Lemon Juice

Lemon Zest

Custard

All Purpose Flour

Equipment you will use

Ramekin

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.

Ingredients you will need

Granulated Sugar

Brown Sugar

Cinnamon

Butter

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Butter

Fruit

Peas

Dry Seasoning Rub

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.

Equipment you will use

Baking Paper

Oven

Ramekin

Frying Pan

Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

237milliliters

fresh blueberries (1/2 pint)113grams

(1 stick) cold unsalted butter, diced 59milliliters

all-purpose flour 237milliliters

all-purpose flour 79milliliters

granulated sugar 118milliliters

granulated sugar 0teaspoons

ground cinnamon 1teaspoons

kosher salt 2Tbsps

freshly squeezed lemon juice 2teaspoons

grated lemon zest 59milliliters

light brown sugar, lightly packed 907grams

firm, ripe peaches (6 to 8 peaches)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Crumble. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.