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Friday, July 26, 2013

Experiment #40: Peach Blueberry Crumble

I was looking at making some sort of a summery dessert for my husband's uncle and cousins for dinner.  I stumbled upon an Ina Garten recipe on the Food Network site.

I love Ina Garten, but my husband and I joke that she uses at least a cup of butter and 1 1/2 cups of sugar in each of her recipes, which is not exactly what we enjoy.

I reduced the sugar and replaced 1/2 of the white all purpose flour with white whole wheat flour.  I read some of the reviews and found out that some people added oats to the crumble topping which I love so I added that to the recipe as well.

I cooked it in one pan not in the ramekins like the original recipe.

Peach Blueberry Crumble adapted from Ina Garten's Peach Blueberry Crumbles
Ingredients:
For the fruit:
2 pound firm ripe peaches (6 to 8 peaches; I used 7 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1/4 cup all purpose flour
1 heaping cup of fresh blueberries (1/2 pint)

Crumble topping:
1/2 cup all purpose flour
1/2 cup white whole wheat flour
1/4 cup brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
1/2 cup oatmeal

Preheat the oven to 350 degrees F.

Fruit filling:
Immerse 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 into baking dish.

Crumble Topping:
Combine the flours, brown sugar, salt, cinnamon, and butter in a mixer or if you want to make this manually use a pastry blender and cut into the butter and flour until the butter is the size of peas.  Rub the mixture together with your fingers until its in big crumbles.  Gently mix in oats, then sprinkle evenly over the fruit.
Bake for 45 to 50 minutes until the top is browned and crisp and the juices are bubbling.  Serve warm or at room temperature.

An interesting note at the bottom of this recipe:  If you want to make the crumble early, store the unbaked crumbles in the refrigerator and bake before dinner.  This idea sounds great for a make ahead dessert.

The results:
The crumble was a hit!  The sweetness of the peaches with the sweet tartness of the blueberries was perfect.  I would make this again with a bit of modification.  I would definitely make this crumble again with a few modifications.

I thought there was too much flour in the fruit portion.  I might increase the fruit portion and keep the same amount of crumble topping.

Link to the original recipe:
http://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe/index.html

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