PEACH AND BLUEBERRY CRUMBLES
Steps:
- 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.
- If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
BAREFOOT CONTESSA PEACH BLUEBERRY CRUMBLE
Ina Gartens Peach Blueberry Crumble is a great summer dessert recipe
Provided by Maria Long @ Close to home
Categories DESSERTS
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- You can just cut the peaches without peeling for a quicker version! I also made it in a oval baking pan instead of individual dishes.
- 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 a baking dish
- 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. Bake for for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. Serves 5 to 6.
Nutrition Facts : Calories 479 calories, Carbohydrate 83 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 201 grams sodium, Sugar 59 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
FRESH BLUEBERRY PIE
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
More about "barefoot contessa peach blueberry crumble recipes"
PEACH & BLUEBERRY CRUMBLES RECIPE | INA GARTEN | FOOD …
From foodnetwork.com
Servings 5-6Category DessertAuthor Ina GartenDifficulty Easy
See details
THE BEST BLUEBERRY PEACH CRISP RECIPE (INA GARTEN)
Peach and blueberry make an amazing combination ina Garten's easy peach blueberry crisp recipe. Jun 29, 2018 - You need this barefoot contessa berry crumble recipe. Pinterest
From pinterest.com
From pinterest.com
See details
PEACH CRISP INA GARTEN RECIPES ALL YOU NEED IS FOOD
Ina garten peach cobbler recipe. Preheat the oven to 375°. Butter a 9-inch by 13-inch baking dish. For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a …
From stevehacks.com
From stevehacks.com
See details
BAREFOOT CONTESSA BLUEBERRY CRISP : TOP PICKED FROM OUR EXPERTS
Barefoot Contessa | Peach & Blueberry Crumbles | Recipes best barefootcontessa.com Preheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 …
From recipeschoice.com
From recipeschoice.com
See details
BEST PEACH AND BLUEBERRY CRUMBLE RECIPE - FOOD52
2017-07-16 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. If using a pie plate, …
From food52.com
From food52.com
See details
BAREFOOT CONTESSA PEACH BLUEBERRY CRISP : OPTIMAL RESOLUTION LIST ...
Peach & Blueberry Crumbles from Barefoot Contessa. Preheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off …
From recipeschoice.com
From recipeschoice.com
See details
BAREFOOT CONTESSA PEACH CRUMBLE RECIPES ALL YOU NEED IS …
Steps: Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to …
From stevehacks.com
From stevehacks.com
See details
BAREFOOT CONTESSA PEACH BLUEBERRY CRUMBLE FOOD
Steps: Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish. Immerse the peaches in boiling water for 30 seconds, then place them in cold water.
From homeandrecipe.com
From homeandrecipe.com
See details
BAREFOOT CONTESSA | PERFECT PEACH PIE | RECIPES
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Bring a medium pot of water to a boil. Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until …
From barefootcontessa.com
From barefootcontessa.com
See details
INA GARTEN’S PEACH & BLUEBERRY CRUMBLE - A HINT OF ROSEMARY
2017-07-16 Preheat oven to 350°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 …
From ahintofrosemary.com
From ahintofrosemary.com
See details
THE BEST BLUEBERRY PEACH CRISP RECIPE INA GARTEN RECIPES
Peach & Blueberry Crumbles Recipe | Ina Garten | Food … 2 weeks ago foodnetwork.com Show details . Preheat the oven to 350˚ F.Immerse the peaches in boiling water for 30 …
From sara.hedbergandson.com
From sara.hedbergandson.com
See details
PEACH BLUEBERRY CRUMBLE INA GARTEN : TOP PICKED FROM OUR EXPERTS
Jun 26, 2018 - You need this barefoot contessa berry crumble recipe. ... The Best Blueberry Peach Crisp Recipe (Ina Garten) The filling consists of peaches, blueberries, brown sugar, …
From recipeschoice.com
From recipeschoice.com
See details
TOP 48 BAREFOOT CONTESSA PEACH CRISP RECIPE RECIPES
The Barefoot Contessa Peach and Raspberry Crisp - Cobbler . 1 week ago food.com Show details . Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking …
From keith.alfa145.com
From keith.alfa145.com
See details
THE BEST BLUEBERRY PEACH CRISP RECIPE INA GARTEN RECIPES
Peach and Blueberry Cobbler Crumble Recipe | Ina Garten … 2 days ago foodnetwork.com Show details . Preheat the oven to 350 degrees F.Immerse the peaches in boiling water for 30 …
From waldrop.dcmusic.ca
From waldrop.dcmusic.ca
See details
THE BEST BLUEBERRY PEACH CRISP RECIPE INA GARTEN RECIPES
Peach & Blueberry Crumbles Recipe | Ina Garten | Food … 2 weeks ago foodnetwork.com Show details . Place them immediately in cold water. Peel the peaches, slice them into thick …
From hp-i.vhfdental.com
From hp-i.vhfdental.com
See details
I TRIED TO FOLLOW INA GARTEN BAREFOOT CONTESSA RECIPE | PEACH ...
i will show you step by step how to make this delish recipe click below for recipe ↓↓↓↓↓please subscribe♡ like♡ comment♡ share♡for more videos subscribe by c...
From youtube.com
From youtube.com
See details
BAREFOOT CONTESSA (EN-US)
2 tablespoons freshly squeezed lemon juice ½ cup granulated sugar ¼ cup all-purpose flour 1 cup fresh blueberries (1/2 pint) For the Crumble: 1 cup all-purpose flour 1/3 cup granulated sugar …
From barefootcontessa.com
From barefootcontessa.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love