It was a warm Sunday evening, our first night back at home after South Carolina. My dad was coming by, along with M’s mom, to help break in the new kitchen and see the progress that had been made.
Earlier in the day I had planned out the meal. Ok, ok, let’s be honest – I had been day dreaming about it all week in SC. I had to give the new oven a run for its money, so we went all out. A whole roast chicken, compete with fennel, carrots, and onions. Stove top potatoes with herbs, and butter lettuce mixed with our fav dressing. It was Sunday dinner perfection.
And yet in the mix of all the kitchen restocking and organizing and unpacking suitcases and baseball, dessert sort of slipped my mind. So as B napped away and L ran the bases, I frantically began to look around. Randomly, I had grabbed peaches and blueberries at the store earlier that day. Score. But the basic things, I had no idea. Eggs? Sugar? Flour? Do I have these things? And if I do, where the heck are they?
After a baking treasure hunt throughout the porch and garage, I discovered I had all the ingredients for Ina’s blueberry and peach crisp. Fantastic. A quick text to M to pick up vanilla ice cream on the way home from the ball field and dinner. was. complete.
Don’t you love when things work out that way? Especially when things happen to be a summer peach and blueberry summer crisp.
- 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)
- 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
- Preheat the oven to 350 degrees F.
- Slice the peaches 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.