One day I watching Ina Garten on her food network show, Barefoot Contessa, she was baking a peach blueberry crumble and I thought oh my goodness, that looks so delicious! I have to make it! Actually almost everything that she makes I also want to make because it looks delicious, even a simple fruit platter or antipasto. Ina Garten is by far one of my favorite cooks because she always looks happy, relaxed and easy going, then again who wouldn’t when you live in the Hamptons. Plus, she has all these fabulous friends that come over and help her cook or decorate. awesome! Speaking of fabulous friends, I have a friend (J.Z.) that also loves Ina Garten as much as I do. My friend has a few of her cookbooks, sadly I only have one but that one has her signature in it!
I realized that I haven’t really talked about music in a while, the songs I am listening to now are by Lana del Rey. Her music has a more low and slow, sometimes a sadder, tone to her tunes but I guess her music grew on me and I like it. Some of her more popular songs are blue jeans, blue velvet (this song was played in an H&M commercial with her in it) and young & beautiful (this song was on The Great Gatsby soundtrack and trailer). Now on to the food!
Adapted from Ina Garten
Instead of using peaches I used frozen raspberry and strawberry along with the blueberries, just because I didn’t have peaches. Also I found that the recipe asked for a lot more flour than I thought it needed or it could be because I didn’t have enough fruit. It’s a bit of both, to remedy that I would add on two more cups of any berry of your choice and lowering the amount of flour (which is done below).
If there is anyone out there that is following a gluten-free diet then instead of using flour you can use cornstarch and you don’t have to make the crumble, this is great over other things such as gluten free ice cream or banana bread…..Hi Amy!
In the original recipe the dessert was plated in ramekins but if you don’t have those you can put it in a baking dish or casserole dish.
Berries combined with the flour mixture.
The crumble and fruit mixture.
Ready for the oven.
Top it off with some ice cream and its ready to eat!
For the fruit:
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour2 cup raspberry1 cup strawberry
2 cup fresh blueberries (1/2 pint)For the crumble:
1 cup all-purpose flour
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
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.