This year we did not hit the peach orchard but they have really delicious ones in the local supermarkets. No summer can go by without a yummy Ina Garten Peach Blueberry Crumble Recipe.
I made this dessert in 2009 and now reposting as I changed up the recipe not to peel the peaches and my photography is just a lot better.
There is nothing better than a Peach Crisp especially one from Ina Garten. This may have affiliate links in the post. Get the recipe in Barefoot Contessa At Home Cookbook.
Barefoot Contessa uses very simple and easy to find ingredients and makes elegant but easy foods. She makes entertaining look so easy.
If you have ever really used her cookbooks you will find you can do most of the things ahead of time to an extent so you can really enjoy your guests.
You will want stoneware baking dish for this recipe.
Ina Garten Peach Crisp Recipe with Blueberries
Blueberry Peach Crisp Ina Garten
What you need to make this delicious summer dessert
For the fruit filling
- 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 unsalted butter, cold, unsalted, diced
How to peel peaches:
Do I have to peel peaches for a crisp recipe?
WHAT IS DIFFERENCE OF CRUMBLE AND A CRISP?
A crumble is a dish of baked fresh fruit, with a streusel crumb topping. The topping is usually made with a dreamy combination of butter, flour and sugar, with the option to include nuts.
Like a crumble, a crisp is a baked fresh fruit dessert, but the streusel topping is less dense and typically includes oats.
How to make a crumble topping:
Ina Garten Peach blueberry crumble Recipe
Other Fruit desserts you might like:
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Gluten Free Dessert Recipe: Peach and Blueberry Crisp
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Blueberry Dump Cake Recipe
Blueberry Dump cake is a simple dessert for a crowd. I mean it could not be an easier dessert recipe. Option to add fresh or canned blueberry.
Apple Pear Crisp Recipe
A super easy and flavorful fall dessert recipe Apple Pear Crisp Recipe has all the flavors of fall
Strawberry Rhubarb Crisp Recipe
The amazing combination of strawberry and rhubarb come together in this simple crisp recipe.
Easy No Bake Desserts: Chocolate Berry Bites
The easy no bake desserts are the perfect last minute desserts. With only a few ingredients the kids can even make them.
Blueberry Peach Crisp Recipe Ina Garten Recipe
Barefoot Contessa Peach Blueberry Crumble
Ina Gartens Peach Blueberry Crumble is a great summer dessert recipe
Ingredients
- 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 unsalted butter, cold, unsalted, diced
Instructions
- You can just cut the peaches without peeling for a quicker version! I also made it in a oval baking pan instead of individual dishes.
- 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 a baking dish
- 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. Bake for 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. Serves 5 to 6.
Notes
I make this in a large baking dish and bake longer
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 479Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgSodium 201mgCarbohydrates 83gFiber 4gSugar 59gProtein 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
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