Crumble is a famous English dessert made from juicy fruits like peaches, plums, apricots, cherries, blueberries mixed with sugar. On top of these fruits a crumble topping made of flour, sugar and butter is added and baked off in an oven till crisp and golden. ‘Crisp’ is another variation of a crumble which generally has oats on top which crisp up when baking. This one is a delectable dessert and I am sure everyone will love it especially if it is served with vanilla icecream. Here I have used peaches and blueberries. Peaches are best in summer, flavourful and juicy. Peaches are like almond fruits, cherry fruit or plums. I love the crumble recipes from Ina Garten of Barefoot Contessa.
Peach and Blueberry Crumble
Prep time
Cook time
Total time
Juicy fruits baked with a crumbly top served with vanilla icecream
Author: Vindhya Desai
Recipe type: Dessert
Cuisine: English
Serves: 4
Ingredients
- For fruit mix:
- 4-5 just ripe peaches
- ¾ Cup blueberries
- 1 Tbsp freshly squeezed lemon juice
- 1 Tsp lemon zest
- 3 Tbsp all purpose flour/maida
- ¼ Cup white regular/granulated sugar
For crumble topping:
- ¾ Cup all purpose flour/maida
- 75 Gm or 6 Tbsp or ⅔ Cup approx cold unsalted butter
- 2 Tbsp white regular/granulated sugar
- ¼ Cup lightly packed brown sugar
- 1 big pinch salt
- ¼ Tsp ground cinnamon
Method
- Slice peaches vertically into thick pieces and add them to a mixing bowl
- Wash and drain blueberries and tip them into the bowl. Add lemon zest
- Add all purpose flour and sugar
- Pour the lemon juice. Mix well and keep aside for at least half an hour to allow all juices to mix up
- Dice the cold butter and keep aside. Put it back in refrigerator till other things are ready
- To prepare crumble topping add all purpose flour, white and brown sugars, salt, ground cinnamon into a bowl. Mix well till combined
- To this add the cold diced butter. Start mixing it and combining it with finger tips, work quickly here and do not allow butter to melt. Mix till the mixture resembles coarse bread crumbs
- To make the crumble, spoon all of the fruit mixture into a baking pan or loaf pan and spread evenly
- Spread crumble topping evenly all over the fruit mixture
- Bake in pre-heated oven (pre-heated for 10 mins) at 180C for 30-35 minutes or till the crumble top is nice and golden with juices of fruits trying to ooze out
- Rest for 5 minutes. Serve warm or at room temperature with vanilla icecream
Notes
Other fruits like apricots, cherries, plums can be used to make crumbles
While zesting lemons (skin of lemon) make sure to get only the yellow part, the white part is the pith and is bitter
The fruit mixture can be refrigerated for a few hours and baked later. This release more juices from the fruits
Crumble mixture can also be refrigerated separately
A stand mixer or processor can also be used to make the crumble topping. Use pulse option. For small quantities, as mentioned here your clean hands are best to make the crumble
This dessert can be made ahead of time and left at room temperature if serving in a few hours or it even stays good in the refrigerator for a day or two
Serve with any icecream flavour you like or just plain whipped cream or just like that!
Frozen peaches may be used. Allow them to thaw for a while
While zesting lemons (skin of lemon) make sure to get only the yellow part, the white part is the pith and is bitter
The fruit mixture can be refrigerated for a few hours and baked later. This release more juices from the fruits
Crumble mixture can also be refrigerated separately
A stand mixer or processor can also be used to make the crumble topping. Use pulse option. For small quantities, as mentioned here your clean hands are best to make the crumble
This dessert can be made ahead of time and left at room temperature if serving in a few hours or it even stays good in the refrigerator for a day or two
Serve with any icecream flavour you like or just plain whipped cream or just like that!
Frozen peaches may be used. Allow them to thaw for a while
Stepwise:
-
Slice peaches vertically into thick pieces and add them to a mixing bowl
-
Wash and drain blueberries and tip them into the bowl. Add lemon zest
-
Add all purpose flour and sugar
-
Pour the lemon juice. Mix well and keep aside for at least half an hour to allow all juices to mix up
-
Dice the cold butter and keep aside. Put it back in refrigerator till other things are ready
-
To prepare crumble topping add all purpose flour, white and brown sugars, salt, ground cinnamon into a bowl. Mix well till combined
-
To this add the diced butter. Start mixing it and combining it with finger tips, work quickly here and do not allow butter to melt. Mix till the mixture resembles coarse bread crumbs
-
To make the crumble, spoon all of the fruit mixture into a baking pan or loaf pan and spread evenly
-
Spread crumble topping evenly all over the fruit mixture
-
Bake in pre-heated oven (pre-heated for 10 mins) at 180C for 30-35 minutes or till the crumble top is nice and golden with juices of fruits trying to ooze out
-
Rest for 5 minutes. Serve warm or at room temperature with vanilla icecream
