Enjoy this fresh fruit crumble dessert while you can still get fresh peaches and berries – don’t wait until next Summer!
Ina Garten pairs two of our favorite summer fruits to make a delightfully sweet, traditional dessert crumble that will help you cling to the last couple days of Summer, even as the temperatures outside start to dip.
Hopefully some of you tried our recipe for Guy Fieri’s Strawberry-Rhubarb Crumble, and if you liked that, you will absolutely love the Barefoot Contessa’s recipe for Peach-Blueberry Crumble. We have always loved Ina’s cooking for its pure adherence to traditional dishes. She may not re-imagine a recipe, but she will absolutely make it in the way that it should be made.
These fruit crumbles are no exception: there are no surprise ingredients, no hidden flavors in this recipe, just a beautifully-composed dessert with fresh fruits and a classic crumble topping, topped with a scoop of ice cream. Here’s exactly what you’ll need to make Ina’s recipe:
For the crumble:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup lightly packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 stick cold unsalted butter, diced
For the fruit filling:
- 6-8 firm, ripe peaches
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh-squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries
