barefoot thursday: peach and blueberry crumble

whether by coincidence or by design, this month's second barefoot bloggers challenge was perfect for the fruits in season. way to go, aggie (of aggie's kitchen) for being so on par! peaches and blueberries are 2 of my favorite fruits, and the takoma park farmers' market had a lovely variety to suit my needs.

i'm still battling my sinus infection and the horrendous side effects of the antibiotics, so no witty stories or musings. just a few pictures and a recipe. the only tiny

detail i changed was tossing in a tablespoon of vanilla rum. everything is better with rum.

Peach and blueberry crumble

from the barefoot contessa at home

For the fruit:
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
(1 tbsp rum, vanilla or plain)

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, (rum) 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 (i used one big casserole dish).

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 (with blackberry ice cream, obviously). If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. (it also goes back in the fridge and reheats very well. Serves 5 to 6.

ciao,

j