| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 45 min |
| Yield: | 5 to 6 servings |
Ingredients
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- 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
Instructions
- 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, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
- 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. Serve warm or at room temperature.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 447 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 4 g |
| Sugar | 52 g |
| Protein | 4 g |
| Cholesterol | 41 mg |
| Sodium | 163 mg |
Reviews
Amazing! I made it with frozen peaches and it turned out great.
Delicious! i had some Ontario peaches that were very mealy and did not think they could be used to make anything tasty. The combination of blueberries with peaches solved the problem. i added a bit of fresh ground nutmeg and allspice to the fruit mix and used a square baking pam. Excellent recipe. Topping is wonderful.
We were so anxious to try it that we ate it right out of the oven……looking forward to trying again at room temp. I thought the blueberries took over the flavor of the peaches. I used less sugar due to personal preference so it was less sweet, but we liked it. We love oats in the topping so I used 1/2 flour and 1/2 oats, the topping was crisp in places and rich……I also added some chopped salted pecans to the crumble.
This is very easy & delicious. Definitely don’t worry about peeling the peaches–it makes no difference and saves so much time. I made earlier in the day & baked later so they’d be warm when I served with vanilla ice cream. Everyone loved!!
I don’t know what I think about the recipe, because I haven’t made it. But I plan too, the thing is I’m looking at the reviews and I can’t seem to get back to the recipe. Help!!!
Ok, I had to turn my phone off and then back on to be able to get back to the recipe!
It was so good! Awesome! A keeper! And relatively easy! I did skip the peeling process, per other reviews I read. So that probably saved some time as well…and probably gave the recipe more fiber content.
Ok, I had to turn my phone off and then back on to be able to get back to the recipe!
It was so good! Awesome! A keeper! And relatively easy! I did skip the peeling process, per other reviews I read. So that probably saved some time as well…and probably gave the recipe more fiber content.
I plan on making this for Labor Day. Has anyone tried making it in a 9×13 pan?
Made it for desert this evening. Everyone loved it and tasted great. Easy to make.
Perfect summer dessert. I made it gluten free by substituting one-for-one flour. Easy to put together. I did cut the sugar by 1/2 in both the topping and the fruit mixture. Didn’t miss the sugar as we served it warm with vanilla ice cream! Had a mango getting over ripe and added that. No ramekins so used a pie plate and it was fantastic. So glad it’s the middle of the summer so I can make this again and again and soon!! Ina, you continue to serve up the very best!!
excellent! definitely serve a la mode! I put in 6 small (4oz?) ramekins and everything leftover in a larger baking dish.
Easy, delicious, and great leftover also!