Looking for the perfect summer dessert? Look no further than Blueberry Peach Crumble! This recipe is a delicious way to celebrate the flavors of summer, and it’s sure to become a favorite in your household.
A few summers ago, with an abundance of blueberries and some juicy peaches, I stumbled upon Ina Garten’s Peach and Blueberry Crumble recipe on the Food Network. I made a few small tweaks (like reducing the sugar!). I didn’t have ramekins, so I just used a couple of round glass Pyrex dishes I had on hand. It was quite easy to make and came out SO delicious. Talk about a perfect summer treat. Here’s the recipe for you to try!
Summer Dessert: Blueberry Peach Crumble
Recipe adapted from Ina Garten, Barefoot Contessa
Ingredients:
For the Fruit Mixture:
- 5-7 peaches (I used 5 large peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh squeezed lemon juice
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup (1/2 pint) fresh blueberries
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 sea salt
- 1/4 teaspoon cinnamon
- 1 stick cold unsalted butter, diced
Directions:
- Preheat your oven to 350°F
- Prepare the peaches by placing them in boiling water for 30 seconds to 1 minute. This helps the skins peel off easily. Transfer the peaches to a large bowl of cold water to cool. Once cooled, rub off the skins and slice the peaches into thick wedges.
- In a large bowl, combine the peach wedges, lemon zest, lemon juice, 1/3 cup granulated sugar, and 1/4 cup flour. Toss well to coat the peaches. Gently fold in the blueberries. Let the fruit mixture sit for 5 minutes to release the juices.
- Divide the fruit mixture evenly into ramekins or small baking dishes. I used two 16 oz (2 cup) oven-safe glass Pyrex dishes, but smaller 6 oz ramekins work perfectly for individual servings.
- For the crumble topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and diced cold butter pieces in a mixing bowl. Using an electric mixer on low speed, mix until the butter pieces become small balls. Then, use your fingertips to create larger crumbles.
- Sprinkle the crumble topping evenly over the fruit mixture in each baking dish.
- Place the baking dishes on a large sheet pan to catch any drips, and bake for 40-45 minutes, or until the tops are golden brown and crisp, and the fruit juices are bubbling.
- Serve warm or at room temperature. For an extra treat, top with a scoop of vanilla ice cream. 🤤
Enjoy this scrumptious Blueberry Peach Crumble – a fantastic way to savor the season’s best flavors!
