I made half this recipe in an 8" round Pyrex dish. So good with Vanilla ice cream.
* Exported for MasterCook 4 by Living Cookbook *
Peach & Blueberry Crumbles
Recipe By : Barefoot Contessa at Home
Fruit2 lbs firm, ripe peaches (6 to 8 peaches)2 tsp grated lemon zest
2 Tbs freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
Crumble1 cup all-purpose flour1/2 cup granulated sugar
1/4 cup (lightly packed)light brown sugar
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/2 cup (1 stick) cold unsalted butter, diced
1. Preheat the oven to 350 degrees.
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 ramekins or custard cups.
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.
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.
Cooking Tip: If you want to make these early, store the unbaked crumbles in
the refrigerator and bake before dinner.
Recipe Source: Barefoot Contessa at Home
- - - - - - - - - - - - - - - - - -
http://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe.html
* Exported for MasterCook 4 by Living Cookbook *
Peach & Blueberry Crumbles
Recipe By : Barefoot Contessa at Home
Fruit2 lbs firm, ripe peaches (6 to 8 peaches)2 tsp grated lemon zest
2 Tbs freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
Crumble1 cup all-purpose flour1/2 cup granulated sugar
1/4 cup (lightly packed)light brown sugar
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/2 cup (1 stick) cold unsalted butter, diced
1. Preheat the oven to 350 degrees.
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 ramekins or custard cups.
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.
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.
Cooking Tip: If you want to make these early, store the unbaked crumbles in
the refrigerator and bake before dinner.
Recipe Source: Barefoot Contessa at Home
- - - - - - - - - - - - - - - - - -
http://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe.html