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Ina Garten Peach Blueberry Crumble

Ina Garten Peach Blueberry Crumble
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This peach blueberry crumble has a juicy fruit base with tender peach slices and burst blueberries simmered until glossy, then topped with a buttery, crisp oat crumble. The flavor is bright and balanced, with lemon lifting the fruit and warm cinnamon rounding out the rich, toasted topping.

Ingredients

Scale
  • 4 tbsp unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp kosher salt
  • 4 medium ripe peaches, peeled and sliced 1/2-inch thick
  • 1 1/2 cups fresh blueberries, picked over
  • 2 tbsp granulated sugar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tbsp all-purpose flour
  • 1/8 tsp kosher salt

Instructions

  1. Place a large heavy skillet with a lid and a separate medium skillet on the counter so both components can be cooked in parallel. If you prefer a traditional baked finish, an oven alternative is to transfer the assembled crumble to a baking dish and bake at 375°F / 190°C until bubbling and golden, but this version is designed to be completed entirely on the stovetop.
  2. Make the crumble topping first so it has time to cool and stay crisp. In the medium skillet over medium-low heat, melt 3 tablespoons of the butter until it foams and the sizzling just begins to quiet, then stir in 1/2 cup flour, the oats, 1/4 cup granulated sugar, brown sugar, cinnamon, and 1/8 teaspoon kosher salt. Cook for 5 to 7 minutes, stirring often with a wooden spoon, until the mixture forms small clumps and smells toasted; do not let it darken too fast or the sugars can scorch before the flour cooks through.
  3. Transfer the crumble mixture to a plate or small tray in an even layer. Let it cool for at least 5 minutes so the butter firms slightly and the clusters become crisp instead of soft. If you leave it piled in the hot pan, trapped steam will soften the texture.
  4. Wipe out the large skillet and set it over medium heat. Add the remaining 1 tablespoon butter and melt it just until glossy, then add the sliced peaches, 2 tablespoons granulated sugar, lemon juice, lemon zest, 1 tablespoon flour, and the remaining 1/8 teaspoon kosher salt. Toss gently with a silicone spatula so the peaches are evenly coated without breaking them up.
  5. Cover the skillet and cook the peaches for 4 minutes over medium heat. This short covered phase helps the fruit release its juices and dissolve the sugar without needing aggressive stirring. You should hear a gentle simmer, not a hard boil, and the peaches should look slightly translucent at the edges.
  6. Uncover the skillet and add the blueberries. Cook for 4 to 6 minutes more, stirring gently once or twice, until the blueberries begin to burst and the juices thicken into a light, glossy sauce that coats the spoon. Avoid over-stirring at this stage or the fruit will collapse into jam rather than holding distinct pieces.
  7. Reduce the heat to low if the fruit is bubbling too hard. Continue cooking 1 to 2 minutes only as needed, until the flour has fully thickened the juices and there is no raw floury look in the pan. The filling should be saucy but not watery, because it will loosen slightly as it rests.
  8. Turn off the heat and let the fruit stand uncovered for 3 minutes. This brief rest allows the bubbling to settle and the starch-thickened juices to stabilize, which keeps the crumble topping from immediately going soggy. Taste carefully and adjust with a few drops more lemon juice only if the fruit is very sweet and needs brightness.
  9. Scatter the cooled crumble topping evenly over the warm fruit just before serving. Do not stir it in; keeping it on the surface preserves the contrast between the crisp topping and the soft fruit. Cover loosely for 1 minute only if you want the topping slightly warmed, but do not fully cover or steam will soften it.
  10. Serve the crumble warm straight from the skillet or spoon it into shallow bowls. For the best texture, serve immediately while the fruit is glossy and the oat topping is still crisp. A flat-edged spoon works better than a deep ladle because it lifts both fruit and crumble in balanced portions.

Notes

Store cooled crumble in an airtight container in the refrigerator for up to 3 days. For best texture, store the fruit and crumble topping separately if possible; the topping can be kept at room temperature for 1 day or refrigerated for 3 days. Freeze the fruit filling for up to 2 months; freeze the crumble topping separately for up to 2 months, then thaw overnight in the refrigerator. Reheat the fruit in a small saucepan over low heat for 5 to 7 minutes, stirring gently, and re-crisp the topping on a sheet pan in a 350°F / 177°C oven for 5 to 7 minutes before assembling. If reheating a fully assembled portion, warm in a 350°F / 177°C oven for 10 to 12 minutes, knowing the topping will be slightly softer.

Nutrition

Find it online: https://inagartendishes.com/ina-garten-peach-blueberry-crumble-recipe/