Ina Garten's 5-Star Peach and Blueberry Crumbles | Barefoot Contessa

For an easy dessert you can make all year round, Ina recommends her simple fruit crumble! In the summer, she makes these adorable mini crumbles with fresh peaches and blueberries. #InaGarten #BarefootContessa #FoodNetwork #FruitCrumble Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/4dvMNce Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Peach and Blueberry Crumbles RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 10 min Prep: 20 min Inactive: 5 min Cook: 45 min Yield: 5 to 6 servings Ingredients For the fruit: 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) For the crumble: 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 Directions 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. Reprinted from Barefoot Contessa at Home, Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's 5-Star Peach and Blueberry Crumbles | Barefoot Contessa | Food Network https://youtu.be/GiNP3KbUMTA