Peach and Blueberry Crumbles
Last night I had the opportunity to host my friend Kathy's bachelorette party. We started the evening off by having dinner at one of Kathy's favorite restaurant: On the Border. After dinner we headed back to my place for dessert and gifts. It was a great night of making Kathy blush, catching up with old friends and just being silly girls. I decided to make a dessert that was summery and fruity.
I'm looking forward to this weekend as we celebrate with Kathy and Erik as they begin the amazing journey called marriage. As the days and months go on I'm reminded more and more of how blessed I am to be married to Chris. Marriage is such an amazing journey. Yes, it's extremely hard at times and at times humbling. But at the end of the day when you're getting ready to close your eyes and you feel the arms of that person around you, the worries of the world fade away and you realize what a blessing it is to have that person in your life. May we never lose that spark that drew us together so long ago.
Peach and Blueberry Crumbles
Barefoot Contessa
Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
I'm looking forward to this weekend as we celebrate with Kathy and Erik as they begin the amazing journey called marriage. As the days and months go on I'm reminded more and more of how blessed I am to be married to Chris. Marriage is such an amazing journey. Yes, it's extremely hard at times and at times humbling. But at the end of the day when you're getting ready to close your eyes and you feel the arms of that person around you, the worries of the world fade away and you realize what a blessing it is to have that person in your life. May we never lose that spark that drew us together so long ago.
Peach and Blueberry CrumblesBarefoot Contessa
Ingredients
For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons 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
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Preheat the oven to 350 degrees F.
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. 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.
Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit.
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