Looking for a recipe that included fresh peaches I found at the farmers market and the fresh blueberries I picked at Blueberry Hill, I went straight to Ina Garten's ~ Peach and Blueberry Crumbles.
|The perfect peach should smell sweet with just a little "give" when pressed|
This recipe is a quick, easy summer dessert sure to please the peach and blueberry lover in you :)
Peach and Blueberry Crumbles is scrumptious served warm with a scoop of vanilla ice cream for an after dinner dessert or heated up in the morning and enjoyed with a cup of coffee. This recipe is not about cutting calories (although I did cut down the sugar in the fruit mixture) it's about enjoying the fruits of summer!!
|Peach and Blueberry Crumbles is sweet...crunchy...and so delicious|
2 pounds firm, ripe peaches (6-8)
2 tsp grated lemon zest
2 Tbs fresh lemon juice
1/2 c. white sugar (I cut my sugar down to 1/3 c.)
1/4 c. white flour
1 c. fresh blueberries (or 1/2 pint)
1 stick cold unsalted butter, diced
1 c. white flour
1/4 c. light brown sugar, lightly packed
1/3 c. white sugar
1/4 tsp ground cinnamon
1/4 tsp salt
Preheat oven to 350º.
Peel and slice the peaches into thick wedges. About 8 slices/peach. Place them into a large mixing bowl. Combine the sliced peaches with lemon zest, lemon juice, sugar, and flour. Mix well. Gently add in fresh blueberries. Let the fruit mixture sit and marry together for about 5 minutes. In the meantime...
To read more about fresh fruits and vegetables, visit my post: Eat The Rainbow
NOTE: The easiest way to peel peaches is to blanch them for a quick minute in boiling water and then gently drop them into an ice cold bath. This stops the cooking process. The skins should peel right off. Peaches are low in calories and full of numerous health compounds, minerals and vitamins. They can be found year round, however, the season for fresh fruit is between May and October.