Wednesday, July 22, 2009

BAREFOOT BLOGGERS - Peach and Blueberry Crumbles (or if you don't have blueberries, substitute blackberries)

Aggie of Aggie's Kitchen chose this week's Barefoot Bloggers recipe for us -Peach and Blueberry Crumbles. Thanks for a great pick Aggie! I really enjoy cooking and baking with Aggie!

I started to buy blueberries, but then I remembered I had frozen some blueberries a month ago and decided to use those. However, when I got home and began preparing to make the recipe, I remembered I had fresh blackberries that were just about to go to waste so I decided to use those instead. It is a woman's perogative to change her mind, twice right?

Speaking of berries, is it just me, or does everyone find that fresh berries only last like a day after you get them home? I bought raspberries and one day later they had mold all over them. I have tried keeping them in the refrigerator and they get wet and mushy. So this time I left them on the counter and they got mold on them. I guess the only solution is to freeze them? Any thoughts on this subject? We love our fresh berries on our cereal in the morning.

This was very easy to assemble. You just peel and cut up your fresh peaches, add your berries, some sugar and flour, cinnamon, etc., then make a crumble to put on top. My crumble was more like a pie crust because my butter got too soft before I mixed. I put the mixture in four ramekins and baked. They were so delicious. Great for summer. Like a good fruit cobbler, only better! Of course I had to tear myself away from Farmtown (which I am totally addicted to) to get them out of the oven. I ate my crumble while it was still warm and I harvested my crops on facebook! Sweet!!!

Try the recipe. It's so easy.

This recipe is not available on the FoodNetwork website:
For the fruit
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the Crumble
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees.
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 back 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 int he refrigerator and bake before dinner. Serves 5 to 6.


AmyRuth said...

I have to say with all the fruit around my house this summer I have been really fitting the urge to bake up a cobbler. Hmmm love em. Maybe I could just eat one serving.......... .....................nah. See that's why I haven't made one yet. he he Your cobbler looks scrumptious. Have any left. I'm on my way.

AmyRuth said...

Then there are those who can't type or spell either.

I think that would be "fighting"

Pamela said...

Looks delicious. Crumbles and pies just ache for some summery fruit. I would love some of this right now!

Craving Ellie in My Belly said...

That looks like a bowl of deliciousness. I think I might even prefer blackberries in here (which is saying a lot as bluebs are my fav.)


Aggie said...

So happy you enjoyed the recipe! I think if we are cooking it's our perogative to change our mind on anything! :)

Looks delicious!!

Jamie said...

I just started playing farmville today!!! Your crumble looks fabulous!

Veronica said...

ooo blackberries...I think that would be really nice with the peaches! Looks lovely.

Me! said...

i have an issue with blackberries in baked goods, the seeds bother me. i'm weird and neurotic like that. though your crumble still looks very good.

Not sure if you are washing them but if you are, only wash what you are going to eat right before you eat them. especially with berries there are lots of nooks and crannies where water can hang up which can cause mold. Hope that helps!

Coco Bean said...

Great idea with the blackberries, they would be delicious in this crumble! As for the storing of berries, I have no clue. Mine also go bad after a day or two, but they do stay better in the fridge. Maybe lay them out on a plate so that they aren't touching each other.

pigpigscorner said...

Looks and sounds amazing! Can't wait to dig in!

Anonymous said...

YUM! I really need to bake more with summer fruit before it all disappears. This looks delicious.

Leslie said...

This looks amazing! I added cherries to mine and it was great, though the color was a little gory.

Maria said...

Great summer dessert! I am loving all of this summer fruit!

Wok Through the Fire said...

That looks great! My house really enjoyed this dessert too.

Di said...

Mmm, I love peaches and blackberries together. No advice on the berry problem here; the same thing happens to me. In fact, I haven't been buying raspberries at all lately, since when I look at them really closely at the store, I can see little signs of mold already. (I've even been known to open the containers very carefully to check.)

Jennifer said...

What are your thoughts on Dove Chocolate Promises with peanut butter?

-Jenn, Dove Team

Judy said...

I've had good luck with berries. First, I inspect the containers very carefully and only select berries that look fresh. If there's any sign of mold, I pass and wait for something better to come along. Next, when I get them home, I open them right away and check below the surface for bad or moldy berries and discard those. Then I put a paper towel, folded up, over the top of the container, close it, and turn it upside down. Then I put that inside a Green Bag. I use the berries right up (within a week) and check them every day, discarding bad or moldy berries. If they look at all like they are deteriorating, I use them before they go bad. In other words, berries need constant supervision and intervention.