PEACH BLUEBERRY CRUMBLE RECIPES

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PEACH AND BLUEBERRY COBBLER CRUMBLE RECIPE | INA GARTEN ...



Peach and Blueberry Cobbler Crumble Recipe | Ina Garten ... image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 5 to 6 servings

Number Of Ingredients 12

2 pounds firm, ripe peaches (6 to 8 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)
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 (1 stick) cold unsalted butter, diced

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.

RIDICULOUSLY EASY BLUEBERRY CRUMBLE - INSPIRED TASTE



Ridiculously Easy Blueberry Crumble - Inspired Taste image

This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There’s no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 8 servings

Number Of Ingredients 10

24 ounces (about 2 pints) fresh blueberries
2 to 4 tablespoons sugar, see notes
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice or use water
Pinch fine sea salt
3/4 cup (100 grams) all-purpose flour
3/4 cup (65 grams) old-fashioned rolled oats
1/2 cup (100 grams) sugar, try combining 1/4 cup brown sugar + 1/4 cup granulated sugar
1/2 cup (115 grams) butter, melted (1 stick) or substitute 1/2 cup melted coconut oil
1/8 teaspoon fine sea salt

Steps:

  • Heat oven to 375 degrees Fahrenheit.
  • Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
  • Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
  • Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
  • Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

Nutrition Facts : ServingSize 1/8 of the dish, Calories 289, FatContent 11.9g, SaturatedFatContent 7.3g, CholesterolContent 30.4mg, SodiumContent 75.5g, CarbohydrateContent 43.6g, FiberContent 3.2g, SugarContent 24.2g, ProteinContent 3.1g

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