Tuesday, July 12, 2011

Peach & Blueberry Cobbler

photo: ezrapoundcake.com

 I love watching Ina Garten, Barefoot Contessa cooking show. Not to mention, I love trying out her dishes. The other day she made a peach and berry crumble that looks so good. I decided to make one myself using a modified version of Ina's recipe.



Fruit Filling:

  • 1 bag of frozen 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  

For the crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar (lightly packed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 stick cold unsalted butter (diced)
  • aluminum foil
  • cookie sheet
  • 4 custard cups
  • electric mixer (optional: you can hand mix with a fork)

Preheat the oven to 350 degrees F.

In a large bowl add thawed peaches, 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 custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl.  Mix with electric mixer on low speed until the butter is the size of peas or using a fork and your hand mix together. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place cups on the cookie sheet lined with aluminum foil and bake for 40 to 45 minutes. Once the the tops are browned and the juices are bubbly remove from over.

Serve warm or at room temperature with vanilla ice cream.

It was sooooo good!!

No comments:

Post a Comment