Happy Monday y’all!
After the farmer’s market, Cam and I headed home to relax and watch a Redbox movie. I decided to make some Rice Krispie treats sans cake batter…which we ended up eating right out of the saucepan that I made them in. It was awesome. And totally irrelevant to this post, but seriously, if you haven’t eaten warm Rice Krispie treats right out of the pan while wearing PJs in awhile, I highly recommend it.
Saturday night, Cam and I had some friends over for dinner, and it was a really fun, low-key evening. When I was deciding what to make for dessert (the most important part of entertaining…obviously) I decided to turn to one of my favorite cookbooks, Ina Garten’s Barefoot Contessa At Home.
I had made her peach and blueberry crumble recipe once before and remembered it being fantastic. This time, I decided to swap out the blueberries for blackberries based on what I had picked up at the farmer’s
market. I absolutely loved the combination of flavors–the sweetness of peaches with the tart blackberries just tastes like summer!
Peach and Blackberry Crumbles
Inspired by Ina Garten’s Peach and Blueberry Crumbles
For the fruit:
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
For the crumble:
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
until their skins peel off easily. Place them immediately in cold water, and then peel the peaches–if your peaches are ripe, the skins should slip right off; if they’re not (like mine were Saturday night) the peaches are going to be really hard to peel–just FYI! Slice them into thick wedges, and place them in a
flour. Toss well. Gently mix in the blueberries. Allow the mixture to
sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
|We got these adorable little Crate & Barrel ramekins for our wedding, and I’m a little embarrassed to say this is the first time I’ve used them…but it won’t be the last!|
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.
warm or at room temperature.
|Or with good vanilla ice cream…Ina would want it that way 🙂|
If you want to make these early, store the unbaked crumbles in the
refrigerator and bake before dinner.
That’s what I should have done. My plan was to have the ramekins all ready to pop in the oven before our guests arrived, that way I could snap some pics for the blog without feeling like a loser in front of company…then Lola puked on the kitchen floor and I sort of ran out of time. The good news? This dessert is so easy that it can be prepared after drinking two glasses of wine while simultaneously talking to your guests…just saying. So while I didn’t end up getting to take as many picture of the recipe prep as I would have liked, I think this photo pretty much says it all…
The crumbles were a huge hit, and I’ll definitely be making them again (gotta get some more use out of those ramekins!) They’re the perfect summer dessert because they showcase the flavors of fresh fruit, they’re so simple to make (wayyy easier than a pie!) and they’re just so tasty. Give them a try! Xoxo
PS: Have you entered my Southern Tide giveaway yet? Go check it out!