Thursday, July 23, 2009

Ina's Peach, Blueberry, Cherry Crumble

It's Thursday again, and that means another lovely Ina recipe for the Barefoot Bloggers, chosen by the fabulous Aggie. I'm starting to feel bad, that maybe people are sick of hearing how much I love Ina, but it's for real. This isn't a teenage, summer romance. I've honestly made over 50 of her recipes and can't really recall any problems or disappointments, if you ignore the pile of dishes and excessive butter purchases. Honestly though, I don't think Ina is as bad about butter as she's made out to be- and even when she is, it's easy enough to modify the recipe to be a little better. For this crumble/crisp/almost cobbler, I'll be sure to use a bit of whole wheat flour next time, since I'm sure not even my brother would notice (and he kind of has radar for that stuff). I also lowered the amount of butter in the recipe below (actually doubling the topping but not the butter, since I baked this for a crowd in a big casserole pan) to make a less greasy crust. I threw in some chopped pecans last minute and they were perfect.

I love fruit desserts. I love Ina. I can't wait for peach season to come and when it does you can bet I'll be pining for the days when I lived in Utah and could walk one block to Allred Orchards stand and pick one of 10 gorgeous varieties. For now, the "fruit lady" hooks up all my Mesa, AZ peeps with delicious Utah fruit all summer and fall long. Email me (top right) for her info if you're looking for some exceptional peaches, starting in mid August, for Crumbles, Crisps, Cobblers, Waffles, Ice Cream, Smoothies... I don't know, just about everything. And make this Ina recipe (it's another good one, surprise!)

Peach, Cherry, and Blueberry Crumble
loosely adapted from Ina Garten's Barefoot Contessa at Home

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 pint fresh blueberries
3/4 cup pitted cherries

For the Crumble
1 1/2 cups all-purpose flour (sub some whole wheat- I bet no one will notice)
1 cup granulated sugar
1/2 cup dark brown sugar, lightly packed
1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced
2/3 cup chopped pecans

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 and cherries. Allow the mixture to sit for 5 minutes. Spoon the mixture into large baking dish (I used my standard 9 x 13).

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. Dump in the pecans. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the baking dish on a sheet pan lined with a silicone mat and back for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumble in the refrigerator and bake before dinner. Serve with whipped cream or vanilla ice cream (highly recommended!)

10 comments:

♥peachkins♥ said...

That scoop of vanilla ice cream only makes it yummier!

BMK said...

I loved this recipe too. Its good to know you can double the crust but not the butter. I'm sure the pecans were a perfect addition.

Suzie said...

I love the pecan idea - great way to jazz up the topping a little.

Aggie said...

I bet those pecans made this even more awesome! And the cherry!

I love Ina too...she calms me. I want to hang out and cook with her. I think she is so misunderstood!!

PS...I know you've had that pic up for a while but wanted to tell you I love it! :)

Barbara said...

Love anything Ina does; her stone fruit crumbles are to die for. A little ice cream on top maybe......

Jamie said...

Great looking crumble! I too have a love for all things Ina! We loved this one too!

pinkstripes said...

It sounds wonderful. I'll have to try it. I actually can't believe I haven't made a fruit cobbler/crumble this summer yet.

Leslie said...

Wasn't this amazing? It's a new favorite (in fact, I bought the fruit to make it again this weekend). I'm glad you were able to reduce the butter in the topping. I think Ina is less of a cardiac risk than Paula Deen. and personally, I think her food is a million times better.

Wok Through the Fire said...

Mmmm... vanilla ice cream too! Sounds wonderful :)

Sweet and Savory said...

Crumbles are great and with three fruits, how much better this must be.