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Peach-Blueberry Crumble

Even though the blueberry and peach seasons have long passed, it still feels as if summer has its hold on us. The soil is parched, and the air is just as hot and thick as it was in July. Our only offering of fall is the changing of the guard - apples, pears, and muscadines have replaced the summer fruits, and our CSA bags are beginning to house bunches of greens and winter gourds.

In August we spent some time preparing for this transition, picking and freezing blueberries for the coming months. Out at our friends Jean and Carol's farm in Coker, the blueberries held out an extra couple of weeks, giving us procrastinators a chance to build our stores. The blueberries have found their way into smoothies and desserts, even as the season begins to shift, and though my palate welcomes the fall repertoire, it will always make room for this tart and tangy little fruit.

Recently, our frozen blueberries along with the season's last peaches, found their way into this delectable end of the summer crumble.


Peach-Blueberry Crumble (from Ina Garten's Barefoot Contessa at Home)

For the fruit:
6-8 ripe peaches, sliced
2 tsp grated lemon zest
2 T freshly squeezed lemon juice
1/2 c granulated sugar
1/4 c all purpose flour
1 c blueberries (I used more than 1 cup)

For the crumble:
1 c all purpose flour
1/2 c granulated sugar
1/4 c light brown sugar
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb cold, unsalted butter (1 stick)

Preheat the oven to 350 degrees. Slice peaches into thick wedges (you may choose to peel the peaches first. If so, immerse them in boiling water for 1 minute, then put them in cold water) and put them in a bowl. Add lemon zest, lemon juice, sugar and flour. Toss well. Mix in blueberries. Allow the mixture to sit for 5 minutes. Place in baking dish or divide among small ramekins.

For the crumble, combine flour, sugars, salt, cinnamon and butter in a food processor. Pulse until the butter is the size of peas. Rub the mixture with your fingers until big crumbles form. Sprinkle crumble mixture over fruit. Bake for 40-45 minutes until crisp and browned and the juices are bubbly. Serves 5-6.


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Reader Comments (3)

Not a combination I've had, but one I am happy to try as it looks scrummy.

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