Sunday, May 30, 2010
Peach & Blueberry Crumble
Peach & Blueberry Crumble (Makes 6 Ramekins)
2 pounds firm, ripe peaches (6 to 8 peaches)
2 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1/2 cup sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
1 cup all-purpose flour
1/3 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
Observations/Suggestions: The peach boiling process is a must. Once the water comes to a boil, carefully put in the peaches and remove the water from the heat. Also, I cut my peaches into eighths, which was the perfect size. Since I did not have light brown sugar, I substituted dark, which I thought made a nice rich flavor. Also, since my butter was frozen instead of cold (oops!), I opted to use a pastry cutter instead of the electric mixer. I had much better control of the butter size and I had less mess. And again, I had no parchment paper on hand, so I made myself realize that I would need to let the pan soak afterwards. No biggie. FYI: Make sure that the ramekins are not too close to the edge of the pan though, they tend to spurt juices near the end. You do not want a messy oven! And, if you don't have ramekins, feel free to use a square 9x9" pan, I think that would work just fine.
Recommended? 100% Yes! Very tasty and attractive for little effort. To make it even better? A scoop of vanilla bean ice cream on top.
Posted by LAH at 9:17 PM