new weekend recipe: peach + blueberry crisp.

If you're like me, the weekends are a great chance to eat good food and maybe even, try a new recipe.  To get inspired, I usually do some serious recipe research, and in anticipation of the coming weekend, I thought I'd share the most recent experiment.

This certainly seems to be the summer of the peach, as far as our kitchen is concerned, and it was only a matter of time before I'd had too many bites of Simmzy's summertime peach-blueberry cobbler, that I would get the craving to make my own. 

After the peach upside down cake success, thanks to Lesley, I found myself prepping for another peach project: The Barefoot Contessa's Peach and Raspberry Crisp.  Almost tried Pithy and Cleaver's cobbler version, and have it clipped for next time.

Here's The BC's recipe, with my notes added.  I sub'd the raspberries with blueberries, because, well, that's how Simmzy's rolls.

Note: I halved the The BC's recipe - please correct me if you notice an incorrect measurement.

Peach and Blueberry Crisp, adapted from The Barefoot Contessa's Peach and Raspberry Crisp
Serves 6 (3-inch x 1.75-inch individual ramekins*)

5-6 large, firm (but ripe) yellow peaches
1/2 a small orange, zested
3/4 cups granulated sugar
1/2 cup light brown sugar, packed
3/4 cups plus 1 to 2 tbs. all-purpose flour
1/4 pint blueberries
pinch of salt
1/2 cup quick-cooking oatmeal
1/2 cup (1 stick), cold unsalted butter, diced

Preheat the oven to 350 degrees F.  Butter the inside of ramekins and place on foil-lined baking sheet.  Get your butter diced and throw back into the frig to chill.

Immerse the peaches in boiling water for 30 to 40 seconds, and place them into a bowl of cold, icewater to stop the cooking and cool.  Peel the skin with your fingers (it should slip right off) and slice the peaches into thick wedges and place them into a large bowl.  Add the orange zest, 1/8 cup granulated sugar, 1/4 cup brown sugar and 1 to 2 tablespoons of flour (depending on how juicy your peaches are) to your bowl of peaches.  Toss well. Gently mix in the blueberries and allow the mixture to sit for 5 minutes.  If there's a lot of liquid in the bowl, add a little more flour to soak it up.

Meanwhile, get your crumble mixture mixed - combine 3/4 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, salt, oatmeal and the cold, diced butter in the bowl of an electric mixer with the paddle attachment.  Mix on low speed until the butter is pea-sized and the mixture is crumbly.

Scoop the peach mixture into the ramekins and gently smooth the top of each before topping with the crumble mixture.  Pile it high - higher than the pics below - because like pie, it will shrink once it cools out of the oven.

Note: if you're prepping early and baking later, you can slide them into the frig at this point until you're ready to bake.  The BC said you can also bake early, frig and re-heat in the oven for 20-30 minutes before serving.

Bake for 35 to 45 minutes (depending on your oven - I must invest in one of these - you'd think I'd learn after 10 years of renting) until the fruit is bubbling over and the crumble is crisped and browned.  Goop is good.

If you try it yourself, remember to take a photo before devouring and send it to me.  We couldn't stop ourselves.

I'm off to the desert to celebrate our November bride, and I'll be back on Monday with some fun bachelorette gift ideas.  Until then, have a great weekend! (BTW: if you're expecting guests this weekend, check out some breezy food suggestions from last month's shower menu.)

*If you don't own ramekins, bake it in one oven-safe dish, like The BC did (in which case, you'll prob need to tack on about 10-ish more minutes of baking)... but if you're in the market: the Crate has a set of six on sale for $6.95 right this minute.

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