My toddler, newborn, and I went blueberry picking yesterday at a local patch. Here’s where I would insert a quaint picture of this “family first” if such a picture existed. Sadly, it does not! I had the newborn in the Moby in front of me, the toddler rolling in the mud, and me, the only one intent on squatting precariously in the muck to pick ripe berries. The temperature was already almost 90 at 9 AM, and I had to move fast. Eventually the toddler got interested in picking, but he was more interested in picking the berries from the mud. I had to take them from his hands before they landed in the bucket.
I had been aiming for a blueberry pie, but with only twenty minutes of newborn’s patience, I got about a cup and a half out of the four I would need… Thank goodness it’s also peach season!
Peach and Blueberry Crumble
(very slightly edited from Ina Garten)
For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
½ teaspoon of vanilla extract
1/2 cup granulated sugar (less if your peaches are very sweet)
1/4 cup cornstarch
1 ½ cups 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 kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
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, vanilla extract, granulated sugar, and cornstarch. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the a 7×11 glass pan or small ramekins.
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 for ramekins, about 45-50 for a glass pan, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crisp in the refrigerator and bake before dinner.
I went searching for a delectable peach-blueberry crisp and broke the sacred rule of hot Julys— I turned on my oven! (gasp!). I hope I can tempt you to do the same.