Peach & Blueberry Crumble Recipe

Name: Peach & Blueberry Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fruit; 2 pounds firm, ripe peaches (about 6 to8 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 (1/2 pint); For the crumble topping; 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; 1/4 pound cold unsalted butter, diced

Servings: persons

For the fruit
2 pounds firm, ripe peaches (about 6 to8 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 (1/2 pint)
For the crumble topping
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
1/4 pound cold unsalted butter, diced

1
Preheat oven to 350u00b0F.
2
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 6 ramekins or custard cups. Or spoon mixture into a pie plate or baking dish.
3
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. Alternatively, combine ingredients in a large bowl and cut butter into mixture using a pastry cutter or pastry blender. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
4
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. If using a pie plate, bake for 55 to 60 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped topping.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the fruit, 2 pounds firm, ripe peaches (about 6 to8 peaches), 2 teaspoons grated lemon zest, 2 tablespoons freshly squeezed lemon juice, and more.

Yes, Peach & Blueberry Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach & Blueberry Crumble

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