28 August 2010

Peach Blackberry Crumble

Peaches and blackberries are, hands down, my favorite summertime combination for any of the crumble/cobbler/crisp variations. The sticky sweet peaches of July and August seem to call out for a tart bite to offset the sugary peaches and the color of melting black berries paired up with peaches is just so satisfying. 


After inumerous attempts at the blanch-in-boiling-water-and-peel method of removing the peel from peaches, I've taken lately to just peeling them with old trusty OXO veg peeler. This seems to work just fine for most peaches, save the over-ripe, and saves me the headache of reading the instructions "slip the skins from the peaches" in a rage of anger, and cooking the outside half-centimeter of the peach itself
This recipe is another from Ina Garten, who seems to have a knack with butter and summertime fruit. Typically I prefer oat and nut inspired crisps, thinking it marginally healthier than the butter-flour-sugar mixture here.  However I'm trying to branch out from the norm and teach myself some new standards this summer, plus I realize not everyone has the deep love of oats that I do. 
Peach Blackberry Crumble
Adapted from Ina Garten 


2 pounds firm, ripe peaches (6 large or 8 small to medium sized), peeled and cut into thick wedges (about 6 pieces per peach)
2 tsp. grated lemon zest
2 tbsp fresh lemon juice
1/3 cup granulated or raw sugar
1/4 cup flour
1 cup frozen or fresh blackberries


Crumble: 
1 cup flour
1/3 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 tsp salt
1/4 tsp cinnamon
1/4 lb (1 stick) cold unsalted butter, diced
Preheat oven to 350 F. In a large bowl combine peach wedges, lemon zest and juice, flour and sugar and mix, then carefully fold in blackberries and place everything in a large casserole dish. (I used one that is approximately 11 x 7 inches and 2 inches deep.)


For the crumble, whisk together flour, sugar, brown sugar, salt, cinnamon. Add butter and using either a pastry cutter, two knives, the paddle attachment of an electric mixer, combine until butter is pea sized. Rub the mixture together with fingers until it is in big crumbles, then sprinkle evenly over the fruit.  Bake for 45 minutes until the tops are browned and crisp and juices are bubbly.  Let cool till just warm/room temperature and serve with ice cream, heavy cream, whipped cream, or creme fraiche. 


*If you reheat for later, it is best to do so in the oven otherwise the crumble with be mushy.  

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