PEACH & BLUEBERRY RASPBERRY CRUMBLES

 

I had a whopper birthday on Friday.

I’m not having anymore . . . that was the last one. Over the hill + 1.

I ate all day long, just cuz it seemed the right thing to do on a birthday.

One sweet neighbor brought me a pretty box the night before my birthday. A pretty box of goodies.  She wanted me to wake up to deliciousness! How sweet is that.  Inside was a whopper of a Cinnamon Roll, a mammoth Banana Muffin, a chocolate chip oatmeal caramel bar, and an vanilla glazed cinnamon raisin bar.

I ate part of each one!

The next day her husband came bearing more gifts.  These were to be shared with my sweet hubbie, whose birthday was the very next day.  Let’s see . . . Coconut chips, Mixed Nuts, Glazed Caramel nuts, Red licorice Taffy and twisted pretzels.  Oh . . . that’s not all.  My goodies were held in a beautiful new sleek purse which also contained a sweet pair of new sunglasses.  How spoiled am I???? My better half also got a new wallet!

Then . . . just as I had decided that was it . . . I couldn’t eat anymore . . . a knock at the door.

More treats – yikes.  Cocoa Bean Chocolate Strawberry Cheesecake Cupcake, balloons and a beautiful glass jewelry box.  Well, maybe I should just try it so it doesn’t just sit idle in the box!

The very next day was my sweethearts Birthday.

Since he’s not a big cake lover, I made him this Peach, Blueberry, Raspberry Fruit Crumble.

He said . . . “Really good, but just the fruit would have been better!”

Anyway . . . if you have some peaches just sitting around, and it’s your Birthday today, or even if it’s not . . . you should make these crumbles.

They’re really good.

It’s a good thing I’m not having anymore birthdays!

 

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PEACH & BLUEBERRY CRUMBLES

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 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

Directions

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. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Note: My peaches were small in size, and I used 5 of them. I added 1 cup of Blueberries & 3/4 cup of Raspberries.

45 minutes was perfect for my crumbles.  I was able to make 4 -16 ounce ramekins.  If you are using smaller ramekins, you will easily be able to create six desserts.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

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