Peach Crumbles, my very favorite dessert. Even better with Hagen Dazs vanilla ice cream. This is a Big Thank You to Ina Gartner, ‘Barefoot Contessa at Home’. These are called Peach and Blueberry Crumbles.

Living in Hawaii, fresh peaches are a big deal. Like fresh pineapple would be in Vermont. So when Costco started bringing out the peaches this month, they were perfect. Large and unblemished. Good in a day or two.

And for only a day or two. So me with a dozen peaches, and only me. I decided it was time to make my favorite dessert.

For the peach part: Boil a pot of water, Dip peaches in for 30 seconds, till skin slips off. Put in cold water, peel and slice six to eight peaches in a bowl. Add 2 tablespoons fresh lemon juice and 2 teaspoons lemon zest. Add 1/2 cup sugar and 1/4 cup flour. Stir.

Add one cup of fresh or frozen blueberries. Let sit for five minutes and then spoon into six ramekins or custard cups.

Now make the topping. This is the best part. In mixer or food processor put one cup flour/1/3 cup sugar/1/4 cup brown sugar/ 1/2 t. kosher salt and 1/4 t.  cinnamon. Whir. Add one stick of cold unsalted butter diced. Process till butter is size of peas. Rub mixture between fingers to crumble.

Top each dish of peaches with as much crumble as dish will hold. Bake on baking sheet for 40-45 minutes at 350. If you have used frozen blueberries it may take a couple of minutes longer. They should be bubbling over.

Be careful, these are very hot. Like molten lava. But they are good served warm. Cold is good too. Or just warm in micro for one minute.

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