peach and blueberry crumble

This is the perfect inbetween dessert when you’re not quite ready to give up summer fare. This way you get a taste of both.


Peach and Blueberry Crumble
Another hit by Ina Garten’s Barefoot Contessa at Home.

For the fruit
6 to 8 ripe peaches
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/2 cup sugar
1/4 cup all purpose flour
1 cup fresh blueberries

For the crumble
1 cup all purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick cold unsalted butter, diced


Preheat oven to 350 degrees. Immerse peaches in boiling water for 30 seconds to 1 minute until their skins peel off easily. Place them right away in cold water.


Peel the peaches and slice them into wedges and place them in a large bowl. Add the lemon zest, lemon juice, sugar and flour. Toss well and then gently mix the blueberries in. Allow the mixture to sit for 5 minutes and then spoon into a 9x12x2 inch baking dish.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and butter in a food processor and pulse 2 or 3 times just until the butter is the size of peas. Bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

{1st Image: Ezra Pound Cake}


One thought on “peach and blueberry crumble

  1. Yum! I have this book and I make her Crumble often. Usually with whichever fruit I happen to have fresh or in the freezer. I made a strawberry/peach version recently and it was fantastic. Though the strawberries do get really soft since they’ve got a high water content, but if you don’t mind not having chunks of strawberries it’s fantastic…almost a jam texture!

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